This Berry Nutella Galette combines a buttery, flaky pie crust with a layer of Nutella and a sweet and simple strawberry and raspberry pie filling! It is easy to make, requires only a few ingredients, and no pie plate is needed! It's the perfect amount of sweetness for an after-dinner treat!
Jump to:
What is a Galette?
Galette is a french term which means a flat, round layer of pastry or bread.
Basically a galette is a pie without placing the pie in a pie plate. Galettes can be sweet and savory too. They're very easy to make, require very little ingredients, and a treat you really cannot mess up.
For another sweet galette recipe, check out my Blueberry Peach Galettes!
Grab Your Ingredients
Here are the following ingredients you'll need to make this berry nutella galette!
- Pie Crust. You can use any homemade pie crust recipe or use a store-bought one! For store-bought, I recommend rolling it out to 12-14 inches.
- Fresh Berries. For this recipe, I used a combination of strawberries (12 ounces) and raspberries (6 ounces), but you can swap any of these two out!
- Sugars. You'll need both granulated sugar and light brown sugar.
- Lemon Juice. Fresh is best, but bottled can easily be used here too.
- Cornstarch. I recently updated this ingredient to 2 tablespoons to help thicken the berry filling while baking.
- Nutella. Spread this out onto the pie crust leaving about a 2 inch edge.
- An Egg. One egg plus a tablespoon of water will make for an excellent egg wash over the folded pie crust edges.
- Sparkling Sugar. You can also use demarara sugar for sprinkling over the pie crust edges. It gives the edges a nice sweet little added crunch!
Essential Galette Making Tools
No need for a pie plate when it comes to this easy berry galette recipe! Instead you'll need the following recommended tools:
- Small Knife and Cutting Board - for slicing the strawberries
- Small Colander - to rinse the strawberries and raspberries
- Mixing Bowls
- Spatula
- Rolling Pin
- Offset Spatula
- Parchment Paper
- Large Jelly Roll Pan - a 13" x 18" x 1" size pan worked well for me. You'll need something that has sides to it to catch any pie filling juices as the galette bakes.
- Sharp knife or pizza wheel - to cut the Berry Nutella Galette
- Pie Server - if you're feeling fancy you can use one, but a spatula works just as well.
Helpful Galette Baking Tips
- If you don't have something with sides, like a jelly roll pan, use a baking sheet. Then place a larger size baking sheet either directly underneath or on the rack below. You'll need something though to catch the pie filling juices as the galette bakes.
- You can mix up the different fruit used with the galette - try strawberries and blueberries, blackberries, or just use strawberries.
- Any juices that leak out during baking, you can brush over the top of your galette too. So good!
- The egg wash and sparkling sugar on the pie crust edges are optional.
- For an extra post-baking garnish, drizzle on some melted nutella!
More Galette and Pie Recipes to Enjoy!
📖 Recipe
Berry Nutella Galette
Author:This Berry Nutella Galette combines a buttery, flaky pie crust with a layer of Nutella and a sweet and simple strawberry and raspberry pie filling! It is easy to make, requires only a few ingredients, and no pie plate is needed! It's the perfect amount of sweetness for an after dinner treat!
Ingredients
- 1 Homemade or Store-Bought Refrigerated Pie Crust
- 12 oz Fresh Strawberries (rinsed, hulled, and cut lengthwise)
- 6 oz Fresh Raspberries (rinsed)
- 2 tablespoon Granulated Sugar
- 2 tablespoon Light Brown Sugar
- 1 tablespoon Lemon Juice (fresh or bottled)
- 2 tablespoon Cornstarch
- ⅓ cup Nutella
- 1 Large Egg (whisked and used as egg wash for pie crust )
- Sparkling Sugar or Demarara Sugar (for sprinkling over the crust)
Instructions
- Adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 400ºF.
- Prepare a large jelly roll pan with a sheet of parchment paper.
- On a lightly floured surface, roll out your refrigerated pie dough to approximately 12-14 inches in diameter. Carefully slide onto a sheet of parchment paper, then into the jelly roll pan. Alternatively, you can just roll out the pie dough on to the parchment paper, then place into the jelly roll pan. Set to the side.1 Homemade or Store-Bought Refrigerated Pie Crust
- In a large bowl, mix together the sliced strawberries, raspberries, granulated sugar, light brown sugar, lemon juice, and cornstarch. Set to the side.12 oz Fresh Strawberries, 6 oz Fresh Raspberries, 2 tablespoon Granulated Sugar, 2 tablespoon Light Brown Sugar, 1 tablespoon Lemon Juice, 2 tablespoon Cornstarch
- Using an offset spatula, spread a layer of Nutella over the the pie dough, leaving a 2 inch gap from the edges (you'll need this for folding the edges over). You can heat up the Nutella in the microwave for about 45 seconds which makes it easier to spread across the dough.⅓ cup Nutella
- Using a slotted spoon, spoon your berry mixture over top of the layer of Nutella, then carefully fold the pie dough edges over to form the edges. The dough will overlap as you make your way around. Your pie crust edges should cover a little bit of the berry mixture.
- If you'd like to give the crust edges a nice shine to it, whisk the egg (or just use the egg white), and apply it using a pastry or silicone brush. Sprinkle with sparkling sugar or demarara sugar (also an optional step).1 Large Egg, Sparkling Sugar or Demarara Sugar
- Place in the oven and bake for 30-35 minutes at 400ºF.
- Remove from oven and allow to cool slightly before serving. For garnish, melt a little more Nutella and drizzle it over top of the galette! Serve with or without ice cream.
Recipe Notes
- If you don't have a jelly roll pan, use a baking sheet and place a larger size baking sheet either directly underneath or on the rack below (to catch any juices that may drip).
- You can mix up the different fruit used with the galette - try strawberries and blueberries, blackberries, or just use strawberries.
- Brushing egg wash and sprinkling demerara sugar on the pie crust edges are optional.
Nutrition
Calories: 228kcal | Carbohydrates: 32g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 102mg | Potassium: 182mg | Fiber: 3g | Sugar: 16g | Vitamin A: 43IU | Vitamin C: 31mg | Calcium: 35mg | Iron: 2mg
Nutritonal information provided above is an estimate only and will vary based on specific ingredients used.
Tried this recipe and loved it?Snap a pic and share it with me over on Instagram tagging @beyond.the.butter and #beyondthebutter in your caption or stories!
yvonne adkins says
easy to make, tastes delicious. i used raspberries.
Jennifer says
So glad you loved it, Yvonne! Thanks!
Thais Rutledge says
Don't forget the corn starch! We just followed this recipe and it would have turned out great, but the instructions don't tell you when to put in the corn starch and we realized it once it was already in the oven. It turned out as a soupy mess which could have easily been avoided. We had it out and ready, but the directions forgot to mention it while mixing ingredients.
Jennifer says
Hi Thais, thank you for your feedback on the recipe. I corrected the missing cornstarch in the instructions. Even with using the cornstarch I still get a some extra juices that like to run out during baking. It's still really good though, so I hope you will give it another try in the future!
Jane says
When you say one pie crust, do you mean using a full recipe of crust (that would normally be divided in half for top and bottom crust) or just a half recipe? Thank you.
Jennifer says
You'll need just one pie crust, meaning it doesn't get divided to make a top and bottom.
Jillian says
I used this recipe so many times, and every time delicious!
Jennifer says
That's awesome, Jillian; thank you so much for making it your go-to galette recipe!