This Rustic Strawberry Chocolate Galette is a truly delightful dessert that perfectly balances the sweetness of strawberries and chocolate with a flaky, buttery crust. Galettes are basically free-form pies, which means they have all the deliciousness without the fuss of a perfect pie dish – I just love their rustic charm! This Strawberry Chocolate Galette features juicy macerated strawberries mixed with chocolate chips, all folded into a simple homemade pie crust. It’s perfect for showcasing fresh berries, especially now in beautiful spring, and it always looks impressive with minimal effort.

Why You’ll Love This Strawberry Chocolate Galette

Rustic Elegance: Galettes have a charming, free-form look that’s both beautiful and less intimidating than traditional pies.
Delicious Flavor Combo: The sweet strawberries and rich chocolate chips are a classic pairing, enhanced by the buttery crust.
Flaky Homemade Crust: The simple homemade pie crust is wonderfully flaky and easy to make, especially with a food processor.
Highlights Fresh Fruit: A fantastic way to showcase fresh seasonal strawberries.
Easier Than Pie: No need for a pie dish or perfect crimping!

Ingredients for Strawberry Chocolate Galette

Here’s what you’ll need to make this rustic fruit tart. The full list with measurements is in the recipe card below.

Macerated Strawberries

Medium sized strawberries, hulled and sliced in half (Fruit)
Granulated sugar (Sweetener)
Vanilla extract (Flavoring)
Cornstarch (Thickener)
Milk chocolate chips (Chocolate)

Pie Crust

All-purpose flour (spooned then leveled) (Dry Ingredient)
Salt (Seasoning)
Granulated sugar (Sweetener)
Unsalted butter, very cold and cut into ½ inch cubes (Fat)
Ice water (Liquid)

For Assembly & Serving

Large egg, beaten (Egg Wash)
Granulated sugar (for sprinkling) (Sweetener)
Vanilla ice cream (optional serving) (Dairy)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I adore the simple beauty of this Strawberry Chocolate Galette, but here are some fun variations:

Different Berries: Use blueberries, raspberries, blackberries, or a mix of berries instead of strawberries.
Add Citrus Zest: Mix some lemon or orange zest into the strawberry filling or the pie crust dough.
Different Chocolate: Use dark chocolate chips, white chocolate chips, or chopped chocolate instead of milk chocolate chips.
Add Nuts: Sprinkle some sliced almonds or chopped pecans over the filling before folding the crust.
Spice it Up: Add a pinch of cinnamon or cardamom to the strawberry filling.

Folding the edges of the pie crust over the strawberry filling to form the Strawberry Chocolate Galette.

How to Make Strawberry Chocolate Galette

Let me walk you through making this beautiful Strawberry Chocolate Galette:

Macerate the Strawberries

First, I prepare the delicious strawberry filling. In a medium bowl, I combine the sliced strawberries, granulated sugar, and vanilla extract.
I stir gently to combine and allow this mixture to macerate (sit) until the sugar dissolves and the fruit softens and releases its juices.
Next, I carefully drain the fruit of its syrup. I discard the syrup or save it for another use (like drizzling over pancakes!).
I sprinkle the cornstarch over the drained strawberries and mix gently to combine.
Finally, I add the milk chocolate chips and stir them in. I place this mixture in the refrigerator until I’m ready to assemble the galette.

Make the Pie Crust

(I make sure my butter is very cold for a flaky crust!) About an hour before I plan to make my pie crust, I place the butter cubes in the freezer.
Once the butter is sufficiently chilled, I place the flour, salt, and sugar in my food processor. I pulse about 5 times until the dry ingredients are combined.
I add the cold butter cubes and pulse until the mixture resembles coarse meal, about 12 pulses total. I should be left with quite a few pea-sized pieces of butter – this is key for flakiness!
I remove the ice cubes from my water. I add 2 tablespoons of the ice water to the food processor and pulse 2-3 times.
I add more ice water, 1 tablespoon at a time, pulsing 2-3 times with each addition. The mixture should just barely clump together at this point, yet still have a crumbly look to it. I test by pinching some of the dough; if it comes together, then it’s ready. If not, I keep adding one tablespoon of water at a time, pulsing briefly each time. I’ve made this crust many times and it’s never taken more than 4 tablespoons of water. Make sure you don’t add too much; otherwise, the crust won’t be flaky.
I turn the crumbly dough out onto a lightly floured surface and gather it into a rough circle. I handle the dough as carefully and as little as possible so as not to activate too much gluten, which can toughen the crust. My pie crust should be dotted with gorgeous pieces of butter.
I lightly sprinkle flour over the surface of the dough.

Chill the Dough

I cover the dough with plastic wrap and place it in the refrigerator for at least one hour to chill. If using the dough another day, place in the freezer. When ready to use, defrost it in the refrigerator overnight. Dough keeps well in the freezer for about a month.

Assemble and Bake the Galette

I preheat the oven to 350ºF (175°C) and set a large cookie sheet on my counter. I tape the corners of a rectangular sheet of parchment paper onto my counter and lightly flour it. (Taping helps keep it steady while rolling!)
I remove the chilled pie dough from the refrigerator. I turn the dough onto the lightly floured parchment paper.
I lightly sprinkle the top with flour and, with a rolling pin, roll out a circle that’s roughly 12-14 inches in diameter and about ⅛ of an inch thick, giving the dough a quarter turn as I roll to prevent sticking. To make sure the dough doesn’t stick underneath, I lift the dough every couple of turns and lightly sprinkle with flour underneath as needed. If my circle doesn’t turn out perfect, that is OK! We’re not going for perfection here.
I place the rolled-out dough (still on the parchment) in the refrigerator for about 15 minutes to chill briefly.
After 15 minutes or so, I remove the pie dough from the refrigerator. I sprinkle the strawberry/chocolate mixture in the center of the pie dough, patting it down a bit, leaving about a 2-inch border of pie dough all around.
I carefully fold the border over the strawberry/chocolate mixture, pleating the edges as I go as best as I can. Again, it doesn’t have to be perfect – that’s the charm of a galette! The center of the galette should remain open with the fruit exposed.
I remove the tape from the sides of the parchment paper and carefully transfer the parchment paper with the prepared galette onto the cookie sheet.
I brush the folded edges of the galette crust with the beaten egg wash and sprinkle the surface (especially the crust) with granulated sugar.
I place the cookie sheet in the oven and bake until the edges of the galette are a nice golden brown, about 25-30 minutes.

Cool and Serve

Cool slightly
Serve

Tips and Tricks for the BEST Galette

Here are my secrets for making this Strawberry Chocolate Galette truly exceptional:

Cold Butter is Crucial: Very cold (even frozen) butter cut into the flour creates steam pockets during baking, resulting in a super flaky crust.
Don’t Add Too Much Water: Add ice water gradually, just until the dough barely comes together. Too much water makes the crust tough.
Handle Dough Minimally: Overworking the dough develops gluten, making the crust less tender. Handle it gently and as little as possible.
Chill the Dough: Chilling the dough before rolling and again briefly after shaping helps the butter stay cold and prevents the crust from shrinking.
Parchment Paper Power: Rolling the dough on parchment makes transferring the assembled galette to the baking sheet much easier.

How to Serve

This Strawberry Chocolate Galette is wonderful served:

Warm: Best enjoyed slightly warm from the oven.
With Ice Cream: A scoop of vanilla bean ice cream is the perfect pairing!
With Whipped Cream: A dollop of freshly whipped cream is also delicious.
As Is: It’s flavorful enough to enjoy completely on its own.
For Dessert or Brunch: A versatile treat suitable for either occasion.

A slice of Strawberry Chocolate Galette served warm with a scoop of vanilla ice cream.

Make Ahead and Storage

Dough: Pie dough can be made up to 2 days ahead and stored tightly wrapped in the refrigerator, or frozen for up to 1 month.
Filling: The strawberry filling can be prepared a day ahead and stored in the refrigerator.
Assembled Galette: You can assemble the galette (unbaked) and store it covered in the refrigerator for a few hours before baking.
Storage: Store leftover baked galette, loosely covered, at room temperature for up to 2 days. Reheat briefly in the oven if desired.

FAQs about Strawberry Chocolate Galette

Can I use frozen strawberries?
- Yes, thaw frozen strawberries completely and drain them very well before macerating with sugar. You might want to slightly increase the cornstarch as frozen berries can release more liquid.
Can I use store-bought pie crust?
- Yes, you can use a store-bought refrigerated pie crust as a shortcut, though the homemade crust has superior flavor and flakiness.
My crust got soggy on the bottom. Why?
- Ensure the strawberries were well-drained after macerating. Also, make sure the oven temperature is correct and the galette is baked long enough for the bottom crust to cook through. Baking on a preheated baking sheet can sometimes help crisp the bottom.

Enjoy this rustic, beautiful, and incredibly delicious Strawberry Chocolate Galette! It’s a perfect dessert for showcasing fresh berries.