Strawberry Raspberry Nutella Galette
This Berry Nutella Galette wraps a layer of Nutella and a sweet strawberry-raspberry filling in a buttery, flaky crust, and it is…
- Prep
- 25 mins
- Cook
- 40 mins
- Total
- 1 hr 5 mins
- Makes
- 8 servings
This Berry Nutella Galette pairs a buttery, flaky crust with a layer of Nutella and a sweet, simple strawberry and raspberry filling! It is easy to make, takes only a handful of ingredients, and needs no pie plate. It is just the right amount of sweetness for an after-dinner treat!
What Exactly Is a Galette?
A galette is a French term for a flat, round piece of pastry or bread.
Simply put, a galette is a pie made without a pie plate. Galettes can be sweet or savory. They are very easy to make, need very few ingredients, and are hard to mess up.
For another sweet galette, check out my Blueberry Peach Galettes!
What You Will Need
Here are the ingredients you will need for this berry Nutella galette!
- Pie Crust. You can use any homemade pie crust recipe, or a store-bought one. If you buy it, I suggest rolling it out to 12-14 inches.
- Fresh Berries. This recipe uses a mix of strawberries (12 ounces) and raspberries (6 ounces), but you can swap either one out.
- Sugars. You will need both granulated sugar and light brown sugar.
- Lemon Juice. Fresh is best, though bottled works fine here too.
- Cornstarch. I recently changed this to 2 tablespoons, which helps thicken the berry filling as it bakes.
- Nutella. Spread it over the pie crust, leaving a 2-inch border.
- An Egg. One egg beaten with a tablespoon of water makes an excellent egg wash for the folded crust edges.
- Sparkling Sugar. Demerara sugar also works for sprinkling over the crust edges. It adds a sweet little crunch!
Galette-Making Tools
A pie plate is not needed for this easy berry galette! You will need these recommended tools instead:
- Small knife and cutting board, for slicing the strawberries
- Small colander, for rinsing the strawberries and raspberries
- Mixing bowls
- Spatula
- Rolling pin
- Offset spatula
- Parchment paper
- Large jelly roll pan. A 13″ x 18″ x 1″ pan worked well for me. You need one with sides to catch any pie filling juices while the galette bakes.
- Sharp knife or pizza wheel, for cutting the Berry Nutella Galette
- Pie server. If you like, use one for a fancy touch, but a spatula works just as well.
Helpful Galette Baking Tips
- If you do not have a pan with sides, like a jelly roll pan, use a baking sheet. Then set a larger baking sheet directly underneath or on the rack below. You need something to catch the pie filling juices as the galette bakes.
- Try mixing up the fruit in your galette. Strawberries with blueberries, blackberries, or raspberries all work well.
- Brush any juices that leak out during baking over the top of the galette. So good!
- The egg wash and sparkling sugar on the crust edges are optional.
- For an extra finishing touch after baking, drizzle on some melted Nutella!
More Galette and Pie Recipes to Enjoy!
If you enjoyed this Berry Nutella Galette or any other recipe on my website, please give it a star rating and tell me what you thought in the comments below. Thanks for stopping by!
Strawberry Raspberry Nutella Galette
This Berry Nutella Galette wraps a buttery, flaky crust around a layer of Nutella and a sweet strawberry and raspberry filling! It is easy to make, needs only a few ingredients, and requires no pie plate. It is just the right amount of sweetness for an after-dinner treat!
- Prep
- 25 mins
- Cook
- 40 mins
- Total
- 1 hr 5 mins
- Makes
- 8 servings
Ingredients
- 1 Homemade Pie Crust or Store-Bought Refrigerated Pie Crust
- 12 oz Fresh Strawberries, rinsed, hulled, and cut lengthwise
- 6 oz Fresh Raspberries, rinsed
- 2 tbsp Granulated Sugar
- 2 tbsp Light Brown Sugar
- 1 tbsp Lemon Juice, fresh or bottled
- 2 tbsp Cornstarch
- 1/3 cup Nutella
- 1 Large Egg, whisked and used as egg wash for pie crust
- Sparkling Sugar or Demarara Sugar, for sprinkling over the crust
Method
- Set the oven rack to the 2nd level position (just above center) and preheat the oven to 400ºF.
- Line a large jelly roll pan with a sheet of parchment paper.
- On a lightly floured surface, roll out your homemade or store-bought refrigerated pie dough to about 12-14 inches across. Carefully slide it onto a sheet of parchment, then move it into the jelly roll pan. You can also roll the dough out right onto the parchment and then transfer it to the pan. Set it aside.
- In a large bowl, toss together the sliced strawberries, raspberries, granulated sugar, light brown sugar, lemon juice, and cornstarch. Set it aside.
- Use an offset spatula to spread a layer of Nutella over the pie dough, leaving a 2 inch border around the edges, since you will need that to fold the crust over. Warm the Nutella in the microwave for about 45 seconds first to make it easier to spread.
- Use a slotted spoon to scoop the berry mixture on top of the Nutella layer, then fold the dough edges over to form the rim. The dough will overlap as you go around. The folded crust should cover a little of the berry mixture.
- For a glossy crust, whisk the egg (or just the egg white) and brush it onto the folded edges with a pastry or silicone brush. Sprinkle with sparkling sugar or demerara sugar, which is optional.
- Bake in the oven for 30-35 minutes at 400ºF.
- Let the galette cool slightly before serving. For garnish, melt a little more Nutella and drizzle it over the top! Serve it with or without ice cream.
Baker’s notes
- If you do not have a jelly roll pan, use a baking sheet and set a larger baking sheet directly underneath or on the rack below to catch any juices that drip.
- Try mixing up the fruit in your galette. Strawberries with blueberries, blackberries, or raspberries all work well.
- Brushing on egg wash and sprinkling demerara sugar over the crust edges are both optional.
