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Strawberry Galette

A simple, crowd-pleasing strawberry galette recipe that will make you look like a dessert genius at any party or potluck event!

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Sometimes you make a dessert so simple and delicious, all you want to do is share it with the world. That’s how I feel about this Strawberry Galette.

Strawberry Tart

You guys know that I like coming up with dessert alternatives that won’t be too tough on my blood sugar.

I love carbs, but carbs don’t reciprocate. This recipe really surprised me, but I did have a little help using Truvia in the filling.

The thing that really got me was how it added some sweetness in the same way that granulated sugar would, but it didn’t make my pastry overly sweet, or give it a strange aftertaste.

If you ever use sugar substitutes you know that’s a good way to decide to throw one in the trash. It’s hard to find ones that bake and keep well. Truvia is my favorite – consistent results every time.

You can certainly use other substitutes like Truvia for this. Just make sure to measure out the ratios for each.

How to make a strawberry galette

This strawberry galette is actually kind of genius.

It uses really fresh, everyday ingredients (nothing you couldn’t find easily at the store). Additionally, it uses a store-bought pie crust.

I go for store bought because it makes my life a little easier when baking.

To some, that’s a no-no, but there are a few ways that I enhance the crust. You can add a light sprinkle of salt to your dough puck before you roll it.

If you’re in Texas, I’d suggest Texas Pie Company’s Dough Puck. It’s one of the few options that actually tastes like a homemade, buttery crust.

Store bought is going to save you time, and it’s not as bad as you think when done well.

Now, what makes this a galette instead of a pie?

It’s not made in a dish, it’s edges aren’t perfectly crimped, it’s extremely thin and dainty. It’s got shallow sides and no top.

The free form nature of this means that it can come out looking 100 different ways, and they’re all perfect.

Why is my strawberry galette so juicy?

While this didn’t happen with mine, it can happen. It just means you might have used too much liquid.

If you want a thick galette, be sure to add 1/8 teaspoon of cornstarch to your fruit mixture and stir thoroughly.

It will make a huge difference and you’ll get a jam-like consistency.

Can I make this low carb?

This recipe uses store-bought crusts, which are generally not low carb. If you have extra time, I have a great recipe for a low carb pie crust that I love!

Galettes are so easy to make

This one was a hit at my house (and I promise you, there are a lot of misses that never make it to this blog).

But if there’s one thing I know for sure, it’s that you’re going to enjoy this.

If there’s a second thing – it’s that people are going to be begging for this recipe once you make it for them.

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Strawberry Tart

Strawberry Galette


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  • Author: Mila Clarke Buckley
  • Total Time: 50 minutes
  • Yield: 8 slices 1x
  • Diet: Diabetic
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Description

An easy and very impressive strawberry tart recipe that will go incredibly fast. I loved making this recipe because I truly believe anyone can make it. 


Ingredients

Scale
  • 1 pound of strawberries
  • 1 lemon – juice + Zest
  • 1 1/4 cups of Truvia Sweet Complete
  • One half package of store-bought dough (I used Texas Pie Company Pie Puck, which is amazing).
  • 1 teaspoon of salt
  • 1 egg + 1 tablespoon of water for egg wash.


Instructions

  1. Thaw your dough according to the package you purchased.
  2. Preheat your oven to 350 degrees.
  3. Take the leaves off of your strawberries, rinse and quarter them.
  4. In a bowl, mix 1 cup of sugar, lemon juice, and half of your lemon zest.
  5. Throw your strawberries in and coat them in the mixture. Then, set aside.
  6. Sprinkle your dough with salt, and roll it out to about a 1/4 of an inch thick. (I prefer to do this on parchment paper for as little mess as possible.
  7. Place your macerated strawberries and pour the whole mixture out into the middle of the dough. Spread it for even coverage. Sprinkle the rest of your lemon zest on top.
  8. Fold the edges of your crust how ever you’d like (braided, a simple fold, etc). Whatever you do make sure these layers are equal so that the dough cooks evenly.
  9. Brush your dough with an egg wash, making sure to coat all areas evenly. Then sprinkle with the remaining sugar mix.
  10. Place in the oven for 30 minutes – check to make sure your dough is cooked through, if not, let it cook for 10 more minutes and check again. 
  11. Take out and let cool.
  12. Slice and enjoy with some fresh whipped cream, or low carb ice cream.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Nutrition

  • Serving Size: 1 slice (with store-bought crust)
  • Calories: 176
  • Sugar: 4g
  • Sodium: 109mg
  • Fat: 5g
  • Carbohydrates: 23g
  • Fiber: 16g
  • Protein: 2g
  • Cholesterol: 28mg
About Mila

Hi! I'm Mila.

I’m earning my Master’s degree in Applied nutrition.

I’m a journalist and Integrative Nutrition Health Coach living with  LADA (Latent Autoimmune Diabetes in Adults, a slow-progressing form of autoimmune Type 1 diabetes) I love food, travel, and my kitchen, and teaching you about diabetes self-management.

I’m here to help you live your best life possible diabetes by showing you how to create simple, blood-sugar friendly and delicious meals and tips on diabetes self-care.

Be sure to download my FREE Diabetes Community App Glucose Guide, or reach out for FREE 1:1 diabetes health and habit coaching.

How can I help with your diabetes management?

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17 Responses

  1. AMAZING! I’ve been looking for a good sugar alternative forever. Most of them have a gross aftertaste or (AND!) don’t do well in baking. Thank you so much for sharing the Sugar 2.0. PLUS, this galette looks over-the-top incredible! I can’t wait to give it a try 🙂

  2. This is a beautiful strawberry tart! I love the sugar subsitute too. I’ll be picking up some strawberries from the farmers market to try this out.

  3. See, I would have thought this was more complicated than you make it out to be! Good to know and kudos for the sugar substitute. It is a beautiful dish!

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