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Strawberry and Raspberry Galette

A free form homemade pastry filled with sweet strawberries and raspberries. The perfect way to use over ripe berries!
Prep Time 1 hour 15 minutes
Cook Time 35 minutes
Total Time 1 hour 50 minutes


  • For the pastry:
  • 2 cups plain flour, plus extra for dusting
  • 3 tbsp caster sugar
  • 1/4 tsp salt
  • 1 1/2 sticks (170g) unsalted butter, cold and cut into cubes
  • 3-4 tbsp ice cold water
  • For the filling:
  • 3 tbsp breadcrumbs, divided
  • 2 cups diced strawberries* it's great if they're a little over ripe and soft!
  • 1 cup heaping raspberries*
  • 1/4 cup caster sugar** (see note)
  • 2 tsp raspberry jam
  • 1 tsp vanilla extract
  • Water, to brush over the dough
  • Granulated sugar, to sprinkle over the pastry, optional


  • To make the pastry:
  • Place the flour, sugar, salt and butter into your food processor and pulse until it looks like coarse breadcrumbs. A few bigger lumps of butter is fine.
  • Add in the water 1tbsp at a time, pulsing in between until pastry just comes together in a crumbly dough.
  • Flour your worktop and tip the dough out onto it. Just bring it together into a ball, you don't want to overwork the pastry. Flatten the dough into a disk, wrap in cling film and then refrigerate for 30 minutes.
  • Roll the chilled dough out with a floured rolling pin until you have a 13 inch round which is about 1/8 inch thick.
  • Place the circle of dough onto a lined baking tray and refrigerate for 30 mins-1 hour.
  • To make the filling:
  • Preheat the oven to 200C/400F.
  • Place the strawberries, raspberries, jam, vanilla and 2tbsp of the breadcrumbs into a medium sized bowl and stir. Add in the sugar tablespoon at a time until sweet enough.
  • To assemble:
  • Remove the chilled dough from the fridge and trace a 9 inch circle in the middle of the pastry round.
  • Sprinkle the remaining 1tbsp of breadcrumbs into the traced circle.
  • Spoon the filling into the middle of the pastry and then spread out to fill the 9inch circle.
  • Lift the edges of the dough and fold over the filling, so the edges of the filling are covered, but the centre is exposed. I pleated my dough so it looked prettier than just folding it over, to do this take 3 inches of the edge and fold over, then get the next 3 inches and fold over the filling, creating a fold over the previous edge.
  • Brush the edges with water and sprinkle with granulated sugar.
  • Place in the oven for 35-40 minutes until the filling is bubbling and the pastry is golden brown.
  • Leave to cool on the tray completely, before transferring to a plate.
  • Galette will keep in the fridge, well covered for 3 days.


Recipe by Annie *You may want some extra berries to decorate. **Depending on how sweet your berries are, you may need less or more sugar to sweeten. Taste after adding each tbsp - you can always add more in, but you can't take it out!