Strawberry Frangipane Galette

Strawberry Frangipane Galette-feature

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5 from 14 reviews

Strawberry Frangipane Galette:  a light butter pastry dough made with spelt flour, a layer of sweet and luscious almond frangipane filling, topped with silky soft, delicious California Strawberries. A wonderful dessert that is not too sweet, light and healthy enough to be your snack or, why not, the show stopper at your next brunch.



For the butter pastry dough (makes two galettes):

  • 2 1/2 cups spelt flour
  • 1 cup (2 sticks; 226 g) cold, unsalted butter, cubed
  • 1 tsp beet sugar
  • 1/2 tsp salt
  • 3 to 4 Tbsp ice-cold water

For the Frangipane (for 1 galette):

  • 1/2 cup (64 g) almond flour
  • 2 Tbsp beet sugar
  • pinch of salt
  • 2 Tbsp unsalted butter, at room temperature
  • 1 small egg
  • 2 tsp Madagascar Bourbon vanilla powder

For the Filling (for 1 galette):

  • 400 g California Strawberries, washed and sliced or quartered
  • 1 Tbsp beet sugar
  • 1 tsp vanilla extract

For the Egg Wash:

  • 1 small egg
  • 1 tsp half & half cream (or milk, or water)


For the butter pastry dough (makes two galettes):

  1. In a food processor, combine the flour, beet sugar, and salt. Pulse a few times to blend.
  2. Add the cold cubed butter over the dry ingredients. Pulse until the mixture resembles small peas, about 6-7 pulses.
  3. Add the ice-cold water, 1 tablespoon at a time, pulsing after each addition, until the dough starts to come together but will still be crumbly.
  4. Turn the dough out onto a work surface or a bowl, and press it together to form a ball. Don’t wash the food processor, you are going to use it to make the frangipane.
  5. Divide the dough into 2 equal portions (I used a scale) and flatten each into a disk. Wrap each in plastic wrap and refrigerate for 2 hours to chill and firm the dough. At this point, I freeze one of the balls for later use.

For the Frangipane (for 1 galette):

  1.  In the food processor, combine almond flour, beet sugar, salt, room temperature butter, and egg. Pulse until combined, then add the vanilla powder, or extract. Purée until smooth.

For the Filling (for 1 galette):

  1. Wash, hull, and slice the California Strawberries, or quarter them.
  2. In a medium bowl, add the sliced strawberries. Sprinkle with beet sugar and vanilla. Stir and let macerate to release some beautiful juices.


  1. Preheat the oven to 400° F (200° C) and have a large baking sheet ready.
  2. Lightly flour a large piece of parchment paper and your rolling pin. Place the dough in the center of the parchment and start rolling out the dough from the center outward.
  3. Roll out the dough into an 11-12-inch round, lightly sprinkling the dough and the rolling pin with flour to prevent the dough from sticking.
  4. Carefully transfer the parchment with the rolled dough on the baking sheet.
  5. Spoon the frangipane into the center leaving a 1-inch border.
  6. Arrange the strawberries (reserve the juices) onto the frangipane layer.
  7. Gently fold the edges of the dough over the fruit and press to seal. Brush the dough with an egg wash and sprinkle with some muscovado sugar.
  8. Bake for about 30-35 minutes or until the crust is golden brown.
  9. Remove pan from the oven and let rest on a cooling rack for 5 to 10 minutes or until cool enough to handle. Grab the edges of the parchment paper and slide to a cooling rack to cool further or to a cutting board to serve. Drizzle the reserved strawberry juices over the baked galette.
  10. Cut into wedges. Serve on its own or with ice cream (we served it with salted caramel ice cream).


The prep time includes the 2 hours resting time for the dough in the fridge. You can make the frangipane and prepare the strawberries in the meantime.

If your frangipane is in the fridge, take it out some time before use, so it softens and it is easier to spread.

The butter pastry dough recipe makes enough for two galettes. Make the dough, divide into two balls, use one to make this galette. Wrap the other one in plastic and set it in the freezer for later use.

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