Strawberry and Pistachio Galette Recipe (2024)

A stunning recipe, but flawed. I can smell the galette cooking in the oven, and the scent is awesome. I can only imagine how it will taste! But the flaw is that nowhere does it say the dough should be rolled out on the parchment paper, then transferred to the pan. It is so soft, impossible to transfer. My wife and i used 5 large spatulas, and the dough still collapsed. We tried to reshape and rebuild, with limited success. It will not look like your photo, but it will be delicious.

Raw pistachios can be hard to find - and relatively expensive. Can an equal amount of sliced almonds or walnut pieces be substituted?

Make sure the folds of the pastry are pretty long and you keep the 6" hole in the middle exactly that. My pastry was so beautiful before it went in the oven. The baking shrunk the folds making the whole in the middle much larger and causing the filling to leak out. Boo. I'm sure it will still taste great.

The galette is amazing -- brought it to a dinner and everyone raved. The pastry is easy to work with, flaky and very flavorful. The pistachio filling is divine; didn't have brandy, so subbed rum and it was delicious. By accident, I added the lemon zest to the strawberry filling. It was a happy accident; the berries were naturally sweet and the citrus gave them depth. Highly recommend this recipe.

Probably a rookie mistake -- but make sure the rolled dough stays cold. Depending on how juicy the compote is, a warmer crust can fail to hold it in (think the Last March of the Ents as they break the dam and flood Isengard). Certain structural supports saved my galette -- and it was delish!

I watched the video twice. There is NO WAY she used 3/4 cup or 100 g of pistachios to make her frangipane. This is a pet peeve I have of professional chefs. They make way too much and throw it away but as a home chef, what a waste. The frangipane recipe should have been halved. The strawberry compote too. I had to throw the whole thing out because there was too much filling and it oozed out all over my oven. I am NOT a novice baker. Please QC your recipe.

I like almonds better than pistachios to pair with strawberries.
Pistachios are better with raspberries -- but almonds are, again, just as delicious and both easier to find and less expensive.
One can lightly toast (and cool) nuts before grinding for frangipane. I think it enhances the flavor.

Trader Joe's carries pistachios at w reasonable price.

That crust is just wow. So flaky, tender, and flavorful. The cream cheese worked wonders in it. I made it a few days in advance, kept in the fridge. I used roasted salted pistachios for the frangipane and skipped the brandy, just used a dash of water instead. After assembling the tart I put it in the fridge for an hour or so, while I made dinner, then I baked it. It was well chilled when it went into the oven and held its shape beautifully. A gorgeous and delicious showstopper of a dessert!

of course :-) -- since crusts were made before food processors were invented. I do agree that these recipes should include instructions for manual handling as well. Especially since not everyone, and the assumption is that EVERYONE owns one. I do not own a cusinart or a microwave!

If you bake or make candy items frequently I highly recommend buying reusable silicone baking mats, nice substitute for parchment paper & wax paper. These mats are great for rolling out dough & can be used in the oven, also perfect for cooling candy items. I bake frequently & make pralines occasionally, so bought my large one specifically for rolling out dough & cooling pralines. I loved it so much I bought other sizes. Worth the investment.

I had the same problem. I also missed the slotted spoon for the compote and there was too much juice. My beautiful galette bake into a giant flattened cookie. My husband said it looked like our 4 yr old granddaughter made it. Anyway it looked awful but it tasted awesome. I'll make it again - more carefully.

I haven't tried this recipe yet, but I use a similar crust recipe for both pies and galettes. I always refrigerate after assembling, for at least 30 minutes. This ensures that the crust will hold it's shape and not turn into a melted mess or a flattened cookie.

The brandy adds a minuscule amount of alcohol that does cook off, if your concern is that. However, what it really does is add a layer of complexity and nuance to the compote. You can easily eliminate it. IF it's not the alcohol that's the issue, but your need to not buy brandy you can substitute rum (dark or light) or bourbon. You can also eliminate it all together.

I made half of the recipe to take to a dinner party. Didn’t alter a thing. I’m glad I made the crust the night before. This isn’t a difficult recipe (I’ve made plenty of pies and am not cowed by pastry) but there are a lot of pieces/steps to it. Just know, galettes are very forgiving.This was a big hit. One of the six of us doesn’t eat sugar and our host ate a second piece. I’d definitely make it again.

The pleating is simple if you have rolled out the dough on parchment paper. Lift up a small section of the paper, let it flap onto the galette — the dough will release. Then proceed around in a circle, lifting the paper a bit at a time. Easy and no torn pastry edges. And a thousand thanks to the readers who suggested using a pizza stone to bake and a pizza last to remove the cooked galette onto the wire rack for cooking.

April/2023Way too much butter!! Use the usual pie dough.Also, strangely the frangipane was too much using the quantities written… maybe less butter

What temp do you bake the galette?

You can cut the dough recipe in half or just use have of the dough recipe. Bake at 375 degrees for 40 minutes. When making the Frangipani, use one egg yolk.

I made this a tart in a GF shortbread crust pressed into a 11 inch tart pan with removable sides. Very showy on a cake stand as well as tasty. I left 2 inches of frangipane without the compote and just sprinkles that with the chopped pistachios. I agree that raspberries paired well with the pistachio.

This was excellent. Like some of the other bakers said, keep the center of the galette to 6” for the prettiest dessert. Also, it is essential to chill the assembled galette for 30 minutes before baking.

Just made this delicious tart for Easter. Cut the recipe in half, rolled the crust out to an 11” circle. Watch the video to see how Melissa folds over the crust - very helpful. I agree that chilling the formed tart and filling helps prevent leaking. Also, drain the cooked strawberries from the syrup. I then used the reserved syrup to glaze the fresh strawberries after cooking. Very pretty extra touch!

I made this last night and it was an absolute hit! A few suggestions:- Almond frangipane goes much better with strawberries than a pistachio one. I used my leftover frangipane to smear the edges so when I folded the galette dough over, it sealed the juice in. - I put all of the strawberries into a compote and it was delicious!- I really took the time to let everything COOL. Strawberry compote and used a slotted spoon so there was not excess juices in the filling. Cannot wait to make again!

I recommend tweaking the frangipane steps to make it less liquid. Beat the butter with the sugar in a stand mixer on medium speed with your paddle attachment until light. Then add the ground pistachios, eggs, flour, almond extract, and brandy. A pinch of salt couldn’t hurt. Basically I think the food processor is the wrong tool for the job. I also crush my nuts in a plastic bag rather than with a food processor, which adds heat and risks turning the nuts into a paste.

Hmm. Had the same problem with the galette unfolding itself, even though I chilled the dough after adding filling. Doesn't usually happen to me. Next time I'll use the egg wash to help adhere. Ah, it just means more space for fresh strawberries, no problem with that! Rolled between two parchment sheets very easily. Chop the pistachio small so it can adhere better. In these socially distant times, made two smaller galettes so each couple can have their own.

How can you go wrong with 3 sticks of butter, cream cheese, strawberries and nuts!! I definitely overfilled the dough but it still tasted amazing! Each element of crust, compote, and fragiapane added a unique texture and taste! Freezing composed galette before baking was really helpful to keep the structure.

Made just as the recipe states. It expanded when baked, it is large for two people, so I recommend cutting the recipe by half, still will make enough for four generous servings. Delicious!

I agree that it’s necessary to chill the assembled galette (maybe upwards of an hour) before baking to hold it together. I had prepared all the components the day before, chilled overnight, then assembled and chilled the galette for about twenty minutes. I still had frangipane flowing out the top of the galette not ten minutes into the baking time. Assemble it on your parchment or silpat because it’s impossible to move. Also, 3-4 tbsp ice water was not nearly enough for dough to come together.

Substituted pistachios with almonds and chilled the galette before baking as suggested by others. Turned out really well. Topped it with homemade vanilla ice cream. Yummm...