Mini Strawberry Galettes

There’s something magical about galettes—free-form pies that are equal parts elegant and effortless. These Mini Strawberry Galettes with Basil celebrate the beauty of in-season berries, wrapped in a flaky, golden crust with just a hint of earthy herbal freshness.

They’re the perfect dessert for when you want something homemade and impressive, but not fussy. Think picnic-ready meets dinner party-worthy.

Why Basil with Strawberries?

• Strawberries and basil are a surprisingly perfect pairing. The sweet acidity of the berries is beautifully balanced by basil’s lightly peppery, aromatic notes. Combined with buttery pastry and a touch of lemon, each bite is bright, balanced, and unique.

Final Thoughts:

These Mini Strawberry Galettes with Basil are proof that baking can be both casual and beautiful. They’re rustic yet refined, and each bite brings together sweet fruit, buttery crust, and a whisper of herbal brightness.

Perfect with a scoop of vanilla ice cream, a drizzle of honey, or enjoyed on their own as the centerpiece of your next warm-weather gathering.

Yield: 6 servings

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Mini Strawberry Galettes

Prep time: 30 MinChill Time: 30 MinBake Time: 22 MinTotal time: 1 H & 22 M

There’s something magical about galettes—free-form pies that are equal parts elegant and effortless. These Mini Strawberry Galettes with Basil celebrate the beauty of in-season berries, wrapped in a flaky, golden crust with just a hint of earthy herbal freshness.

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Ingredients

For the Crust

• 1½ cups all-purpose flour
• 1 tbsp granulated sugar
• ¼ tsp salt
• ½ cup (1 stick) unsalted butter, cold and cubed
• 3–4 tbsp ice water

For the Strawberry Filling

• 2 cups fresh strawberries, hulled and sliced
• 2 tbsp granulated sugar
• 1 tsp lemon zest
• 1 tsp lemon juice
• 1½ tsp cornstarch
• 1½ tbsp finely chopped fresh basil

For the Assembly

• 1 egg, beaten (for egg wash)
• Coarse sugar (for sprinkling)
• Optional: whipped cream or vanilla ice cream for serving

Instructions

1. In a large bowl, whisk together flour, sugar, and salt.
2. Cut in the cold butter with a pastry cutter or your fingers until mixture resembles coarse crumbs.
3. Add ice water 1 tablespoon at a time until dough just comes together.
4. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
5. In a medium bowl, combine strawberries, sugar, lemon zest, lemon juice, cornstarch, and chopped basil. Toss gently and let sit for 10–15 minutes while the dough chills.
6. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
7. Divide chilled dough into 6 equal pieces. Roll each piece into a 5–6" circle on a lightly floured surface.
8. Spoon about ¼ cup of the filling into the center of each circle, leaving a 1-inch border.
9. Fold the edges over the filling, pleating as needed. Brush the crust with egg wash and sprinkle with coarse sugar.
10. Bake for 22–25 minutes, or until the crust is golden brown and the filling is bubbling.
11. Let cool slightly before serving.

Notes

Use cold butter and ice water for the flakiest crust

Don’t overfill the centers—keep it neat to avoid soggy bottoms

Chill assembled galettes for 10 minutes before baking if your kitchen is warm

Want extra shine? Brush the strawberries lightly with warmed jam after baking

Add a touch of honey or balsamic to the strawberry mix for complexity

Swap basil for mint or thyme for a different herbal note

Use gluten-free flour blend to make them GF

Make a large single galette instead of minis for a simpler presentation

Nutrition Facts

Calories

324

Sugar

11 g

Protein

5 g

Fat

18 g

Carbs

37 g

Sat. Fat

11 g

Cholesterol

73 mg

Fiber

2 g

Net carbs

35 g

Sodium

152 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.