Hazelnut and Strawberry Galette

This charming rustic strawberry galette blends flaky, buttery shortcrust pastry with a rich hazelnut base and fresh, juicy berries. It’s a gorgeous summer dessert that’s easy to make and bursting with flavor!

Ever since I mastered making flaky, buttery shortcrust pastry from scratch a few years back, I’ve been hooked on diving into more sweet and savory tarts and pies. In fact, some of my favorite galette recipes even made it into my cookbook. But oddly enough, I hadn’t shared enough of these here on the blog yet — which gave me the perfect excuse to bake up more batches of shortcrust!

The first time I whipped up this Hazelnut and Strawberry Galette was a couple of summers ago, just as the local strawberries hit my farmer’s market. I kept making it throughout the season, swapping berries as fresh ones appeared, but that classic combo of nutty hazelnuts and juicy strawberries always stole the spotlight. We’ve made it so many times now, it’s definitely a family-favorite dessert come summer!

This galette began with a hazelnut frangipane filling — think of it like a creamy pastry custard thickened with ground nuts — but after some trial and error, I switched to a hazelnut financier base instead.

If you haven’t met a financier before, it’s a small almond-flour cake from France, but for this recipe, the batter uses a bit more flour than a usual frangipane cream. That means it stands up better under the juicy fruit topping and absorbs those berry flavors while staying sturdy. The browned butter in the financier adds an amazing rich, toasty layer that brings out the hazelnuts even more.

For best results, I warmly recommend making your shortcrust pastry from scratch using my easy, foolproof food processor method. Don’t let homemade pastry scare you — it really comes together quickly, and the flavor is miles above any store-bought dough.

So many readers have told me my shortcrust pastry recipe is “life-changing.” I totally get it! I love making this galette all summer long with whatever ripe fruit is available—raspberries, wild blueberries, peaches—you name it. It’s such a perfect way to end sunny, warm days with family and friends.

There’s just something magical about fresh summer strawberries piled inside a rustic, free-form tart. This Hazelnut and Strawberry Galette combines tender, flaky shortcrust pastry with a browned-butter hazelnut financier base layered with juicy berries. The best part? It looks fancy but comes together surprisingly fast and easily.

I’m sharing everything you’ll need here: my foolproof shortcrust pastry recipe made with a food processor, a simple browned butter hazelnut financier, plus a handy assembly trick that helps you get a crisp, golden crust with juicy, saucy fruit inside. Bake this beauty at 425°F (220°C) for about 30 minutes — it’s just right for serving eight folks.

This recipe is forgiving and flexible — you can make the pastry and financier base up to three days ahead to save some time before baking. Plus, it’s amazing with other summer fruits too. I’ve included clear step-by-step instructions, tips to keep your crust from getting soggy, and serving ideas like vanilla gelato, lemon zest, and toasted hazelnuts — such a delicious combination!

Why This Dessert Shines

This galette brings rustic charm and simplicity together in an amazing summer dessert. The crisp, flaky homemade shortcrust pastry, the rich browned butter hazelnut financier base, and the fresh, juicy strawberries combine for an irresistible mix of textures and flavors — crunchy crust, tender pastry, toasty nuts, and bright, lively fruit.

It tastes fantastic and is practical too! The financier base soaks up berry juices, keeping the crust crisp, you can swap in any summer fruit you have on hand, and prepping the pastry and financier a bit early means less stress on the day you bake.

• Buttery, flaky shortcrust pastry for that perfect tart texture.
• Browned butter and hazelnuts create a warm, cozy nutty flavor that pairs beautifully with strawberries.
• Make-ahead options for the pastry and financier batter keep your prep easy and relaxed.
• Serve warm with gelato, ice cream, or whipped cream for a truly indulgent experience.

Ingredients You’ll Need

• 1 batch Foolproof Shortcrust Pastry
• ¼ cup unsalted butter
• 2 ½ oz (about ½ cup) ground hazelnuts (hazelnut meal or hazelnut flour — see note)
• ¼ cup all-purpose flour
• ¼ cup granulated sugar
• ¼ cup packed brown sugar
• ¼ tsp kosher salt, or fine sea salt (skip this if using salted or semi-salted butter)
• 2 egg whites, or ¼ cup (60 ml) liquid egg whites
• 4 cups strawberries, hulled and halved, or quartered if your berries are larger (about 24 oz / 680 g whole strawberries)
• 2 tbsp granulated sugar
• Finely grated zest from ½ lemon (about ½ tsp / 2 ml)
• 1 tsp cornstarch (optional — great if your berries seem watery)
• 1 tbsp milk (for brushing the crust)
• 1 tbsp coarse sugar like cane sugar or turbinado sugar

How to Assemble and Bake

1. Make my foolproof shortcrust pastry following the recipe.
2. Roll your dough into a 15-inch (38 cm) circle and place it on a baking sheet lined with parchment paper.
3. Pop the dough in the fridge to chill for about 1 hour (if you made the dough earlier, let it warm to room temp for 30–45 minutes before rolling).

4. Melt ¼ cup unsalted butter in a small saucepan over medium heat. Swirl it occasionally until the milk solids turn golden brown and it smells nutty. Take it off the heat and let it cool for 10 minutes.

   

5. In a bowl, combine 2 ½ oz ground hazelnuts, ¼ cup flour, ¼ cup granulated sugar, ¼ cup packed brown sugar, and ¼ tsp salt.
6. Add 2 egg whites and whisk until thick and sticky, then stir in the cooled browned butter to make the financier batter.
7. Preheat the oven to 425°F (220°C).

8. Hull and halve (or quarter) your 4 cups of strawberries. Toss them with 2 tbsp granulated sugar and the finely grated zest of ½ lemon. If your berries are very juicy, stir in 1 tsp cornstarch to help keep the filling from becoming too watery. Let it sit.

   

9. Spread the hazelnut financier batter evenly over the rolled-out dough, leaving a 3-inch (7.5 cm) border around the edges.
10. Spoon the strawberries on top of the batter and gently press down the center of the berry filling to tuck in the fruit.
11. Fold the dough edges up and over the filling, pressing and creasing gently all around the galette.

12. Brush the dough edges with 1 tbsp milk and sprinkle 1 tbsp coarse sugar over the crust.

    

13. Bake the galette at 425°F (220°C) for about 30 minutes, until the crust is golden and the filling bubbles beautifully.

14. Transfer the galette to a wire rack and let it cool for about 10 minutes before serving.

    

Pro Tips for Success

If you’re a bit unsure about making pastry, check out my Shortcrust Pastry video — you’ll be surprised at how easily it all comes together.

Most fresh summer berries don’t need thickening, but if your strawberries look extra juicy or watery (especially if they’re big with white cores), adding a teaspoon of cornstarch to the fruit mix is a smart trick. That keeps the berry juices inside the galette and off your baking sheet.

Don’t skip the browned butter — it’s essential for this galette’s deep, nutty flavor. Brown butter is made by gently cooking butter until it turns golden and toasty, filling your kitchen with the most amazing aroma. I have a quick how-to video showing exactly how to do it. Trust me, once you try browned butter, you’ll want to use it in all kinds of sweet and savory dishes!

Flavor Variations and Serving Ideas

This galette is perfectly delicious on its own, but adding fresh lemon zest and a sprinkle of basil leaves really brightens up the flavors and looks stunning. And for extra indulgence, top slices with vanilla gelato, ice cream, or whipped cream — it’s a wonderful way to finish off this fresh, nutty dessert!

Storage, Make-Ahead, and Reheating

You can absolutely prep this galette ahead of time! Both the shortcrust pastry and the hazelnut financier batter keep well in the fridge for up to 3 days. Just wrap the dough tightly in plastic and store the batter in an airtight container. When you’re ready to bake, let both come to room temperature for 30 to 45 minutes before assembling. This dessert is best served warm from the oven, but a little cooling time really lets the flavors shine.

Answers to Common Questions

• Can I use store-bought shortcrust pastry?

  Definitely! Ready-made shortcrust pastry works well and there’s no need to chill it before assembling. That said, homemade pastry offers a flakier texture and richer flavor, so I always encourage trying it yourself when you can.

• How do I keep the crust from getting soggy from berry juices?

  Choose ripe but firm berries for the best results. If your strawberries seem especially juicy or watery, add 1 teaspoon of cornstarch to your fruit mixture to thicken the juices. The hazelnut financier base also soaks up moisture, helping keep the crust crisp. Baking the galette on parchment set over a baking sheet catches any spillover and keeps your oven clean.

• How do I brown butter for the financier?

  Place unsalted butter in a small saucepan over medium heat. Let it melt completely, then reduce the heat and swirl the pan frequently for even browning. When you see the milk solids turn light brown and the butter gives off a nutty aroma, remove it from heat and let cool for 10 minutes. I have a quick video you can watch if you want a visual guide.

• Can parts of this galette be made ahead?

  Yes! Both the dough and financier batter keep well for up to 3 days refrigerated. Keep dough wrapped tightly in plastic and batter in an airtight container. Bring both back to room temp 30–45 minutes before baking.

• What temp and time for baking?

  Bake your galette at 425°F (220°C) for about 30 minutes until the crust is golden and the filling bubbles.

• Can I use other fruits instead of strawberries?

  Absolutely! This galette works beautifully with raspberries, wild blueberries, peaches, or any mix of summer berries. Adjust the cornstarch amount depending on the fruit’s juiciness.

• How should I store and reheat leftovers?

  Wrap leftover galette tightly and keep it in the fridge for 2–3 days. Reheat in a 325–350°F oven for 8–12 minutes until warmed through and crust is crisp again. Avoid microwaving to maintain the flaky texture.

• What if I have nut allergies or no ground hazelnuts?

  If you’re allergic or can’t find hazelnuts, finely ground toasted almonds make a nice swap. Or try making the financier base plain without nuts. When grinding whole toasted nuts, grind them with the flour to keep the texture just right and prevent turning them oily.