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Strawberry Galette with Pecan Meal Crust is on the menu today, friends! I’ve been dying to make a strawberry galette and just happened to have two containers of strawberries in my fridge (my grocery store had them on sale for 99 cents each!??) that needed to be used up quickly so the timing was right!

If you love a good, fruity pie, but you’re also looking for something a little easier, this galette is for you. It’s got tons of jammy strawberries flavored with some honey and vanilla bean paste. Then there’s the freeform crust that’s super buttery and has notes of warm and toasty pecans. Delicious.

Pecan Meal Crust

Let me tell you about this pecan meal pie crust. It’s buttery. It’s nutty. It comes together in a food processor. It’s easy peasy and in keeping with my lazy girl summer. In needs to chill for a bit in the refrigerator, so just remember to factor that time into your planning!

Recently, I saw packages of pecan meal near the apples in the produce section of my grocery store. Obviously I bought one and I’ve been playing around with it a little bit while developing recipes. In most cases, it’s kind of hard to actually taste the pecan. Which is kind of a bummer. But we’re using enough of it here that it really comes through! Especially after baking and it’s all toasty and warm.

I haven’t tried making this with pecans ground up into meal, but I imagine you could do that in a food processor as well. Or, if you’d rather stick to a classic pie crust, this one is my favorite!

strawberry filling

For this Strawberry Galette, I wanted maximum strawberry flavor, so it starts with a layer of strawberry jam over the pie dough. That’s topped with a pile of sliced strawberries tossed with lemon juice, cornstarch, a pinch of cinnamon, and honey. After baking, you end up with this super fruity, delicious, and thick layer of jammy berries.

When I went strawberry picking recently at Deloach Farms, Kate was kind enough to give me some of their strawberry blossom honey! Omg. It’s so good, and, obviously, it’s not your average honey, so I’ve been saving it for something special. This seemed like a good time to try it. You can, of course, use whatever honey you like!

Look at that crust. Like, wow. I may have pulled off pieces of it and scooped up some of the filling.

This Strawberry Galette with Pecan Meal Crust is best the day it’s made and served warm with ice cream. I feel like galettes with ice cream is even more of an iconic duo than pie with ice cream. You just have to.

You can store this baby covered at room temperature if you need to. The crust may get a tiny bit soggy after the first day or two, but it will still be pretty darn good.

Happy summer baking, y’all!

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Strawberry Galette with Pecan Meal Crust

Prep Time: 40

Cook Time: 45

Total Time: 1 25

Servings: 8

Ingredients

Pecan Meal Crust

1 ¼ cup all-purpose flour
½ cup pecan meal
½ tsp salt
½ tsp ground cinnamon
8 tbsp cold butter
4 tbsp ice water
1 large egg beaten (for egg wash)
Raw or coarse sugar optional

Strawberry Filling:

2 tbsp honey
1 tbsp cornstarch
2 tsp lemon juice
Pinch of ground cinnamon
1/2 tbsp vanilla bean paste or vanilla extract
4 cups strawberries hulled and sliced
1/2 cup strawberry jam
Vanilla bean ice cream for serving

Instructions

To make the crust:

Add flour and salt to a food processor. Add butter and pulse once or twice for a couple of seconds. Add water 2 tablespoons at a time, pulsing twice for a couple of seconds before adding more water. Dough will be shaggy and there should be visible flecks of butter. Turn out onto a lightly floured surface and shape into a disc. Wrap dough in plastic wrap and chill in the refrigerator for at least 30 minutes or overnight.

To make the filling:

In a large bowl, whisk together honey, cornstarch, lemon juice, cinnamon, and vanilla bean paste. Add strawberries, tossing until all are evenly coated. Set aside.

Assembly:

Preheat oven to 375°F and line a baking sheet with parchment paper.
On a lightly floured surface, roll chilled pie dough into a circle about ¼ inch thick. Transfer to the prepared baking sheet.
Spread ½ cup strawberry jam over the pie dough, leaving about an 1-inch border around the edges. Spoon the strawberry filling over the jam, arranging strawberries into a mostly even layer.
Fold pie crust edges up over the filling, letting the crust overlap itself as necessary.
Brush beaten egg over the pie crust and sprinkle with raw sugar.
Bake for 40 to 45 minutes. Remove from oven and let galette cool for 30 to 45 minutes. Serve warm with scoops of ice cream.
This galette is best the day it’s made, but it can be stored covered at room temperature.