Strawberry Chocolate Hazelnut Galette

A recipe for Strawberry Chocolate Hazelnut Galette! This rustic dessert has a flaky pastry crust base filled with fresh strawberries and a chocolate hazelnut spread.

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Baking Bloggers

Today is my second time participating in #BakingBloggers! Created by Sue of Palatable Pastime, #BakingBloggers is a monthly get-together to highlight a different baking project.

For May, we are celebrating Galettes/Fruit Tarts and I am joining in with a recipe for a Strawberry Chocolate Hazelnut Galette.

Strawberry Chocolate Hazelnut Galette

This Strawberry Chocolate Hazelnut Galette is such a fun and easy option for a summer dessert or even a Valentine’s Day treat.

Best of all, no specialty pans or equipment are needed. It is also a great place to start if you are new to working with pie crust. Little tears or imperfections when folding over the dough are no big deal and even add to the rustic look.

After bringing together the buttery dough and resting briefly in the refrigerator, roll it out into a thin circle (or even a heart if you want a more festive shape). Fill the center with a layer of chocolate hazelnut spread and the coated strawberries, then fold the dough over to seal in the edges.

Brush with an egg wash and sprinkle with a little turbinado sugar before baking in the oven until golden.

This Strawberry Chocolate Hazelnut Galette is delicious on its own, especially with an extra drizzle of chocolate hazelnut spread over the top. For a little more decadence, pair with a scoop of vanilla ice cream.

A Few Strawberry Chocolate Hazelnut Galette Tips

To help create that light and flaky texture in the crust, use cold butter and chilled water. Take care not to overwork the dough. You want to mix everything just until soft and smooth.

I generally use a dough blender to cut in the diced butter. You can also use two forks, the tips of your fingers, or pulse the mixture briefly in a stand mixer with the paddle attachment. Just try to work as quickly as possible to keep the butter from melting.

Refrigerating the dough will make it easier to handle and roll into a thin circle.

If the dough tears during assembly, pinch it back together to seal. A rimmed baking sheet is best to catch any liquid that does escape the crust.

The turbinado sugar is optional, but adds a nice color and contrast in texture.

This galette can be made with a store-bought chocolate hazelnut spread such as Nutella or even a homemade version- Crema Gianduia (Italian Chocolate Hazelnut Spread).

If needed, microwave the chocolate hazelnut spread briefly, about 20 seconds, to make it easier to drizzle.

The dough can be made up to three days in advance, wrapped, and refrigerated until needed. After filling with the fruit and baking, the Strawberry Chocolate Hazelnut Galette is best the day it is made and especially within an hour while still warm.

Check out what everyone else made:

• Apple Amber Tart by Sid’s Sea Palm Cooking
• Apple Tartlets with Almond Crunch by Karen’s Kitchen Stories
• Lemon Tart by A Day in the Life on the Farm
• Oatmeal Fruit Tart by Cookaholic Wife

This recipe was originally posted in May 2018 and updated in February 2025.

Strawberry Chocolate Hazelnut Galette Recipe

Adapted from Handle the Heat

Print Pin

Strawberry Chocolate Hazelnut Galette

A recipe for Strawberry Chocolate Hazelnut Galette! This rustic dessert has a flaky pastry crust base filled with fresh strawberries and a chocolate hazelnut spread.

Course Dessert

Cuisine N/A

Keyword chocolate, chocolate hazelnut, dessert, galette, hazelnut, nutella, pie, strawberries, strawberry, summer, Valentine’s Day

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Resting Time: 1 hour hour

Total Time 1 hour hour 50 minutes minutes

Servings 1 Galette

Ingredients

Crust:

• 1 1/2 cups (190 grams) all-purpose flour
• 2 tablespoons (25 grams) granulated sugar
• 1/4 teaspoon salt
• 1/2 cup (113 grams) unsalted butter chilled and diced
• 1 large egg yolk
• 2-3 tablespoons (30-45 milliliters) cold water

Filling:

• 1 pound (450 grams) fresh strawberries hulled and quartered
• 3 tablespoons (38 grams) granulated sugar
• 2 tablespoons (17 grams) cornstarch
• zest from 1 lemon
• 1 tablespoon (15 milliliters) freshly squeezed lemon juice
• 1 teaspoon vanilla extract
• Pinch salt
• 1/4 cup (75 grams) chocolate hazelnut spread homemade or store-bought

Topping:

• 1 large egg yolk
• 1 teaspoon (5 milliliters) water
• turbinado sugar for sprinkling
• chocolate hazelnut spread for drizzling

Instructions

To make the crust:

• In a large bowl, combine the flour, sugar, and salt.
• Cut in the butter using a dough blade, your fingers, or forks until the mixture becomes coarse with no pieces larger than a pea.
• Mix in the egg yolk and slowly add water until the dough comes together.
• Form the dough into a disc, wrap in plastic, and refrigerate for 1 hour.

To make the filling:

• Place the strawberries in a large bowl.
• Add the sugar, cornstarch, lemon zest and juice, vanilla extract, and salt. Toss until evenly coated and set aside.

To Assemble:

• Preheat oven to 400˚F (200˚C). Line a large or circular rimmed baking sheet with parchment.
• On a lightly floured surface, roll the chilled dough into a thin circle (or optionally a heart) about 12 inches (30.5 centimeters) wide. Transfer to the prepared baking sheet. 
• Spread the chocolate hazelnut spread across the middle of the prepared dough, leaving a 2 inch (5 centimeter) border around the edges.
• Use a slotted spoon to remove the strawberries from the bowl and arrange evenly over the chocolate hazelnut spread.
• Fold the clean dough edges over the filling around the circle, leaving the center open. Pinch the overlapping edges of dough together to seal.
• In a small bowl, beat together the egg yolk and water.
• Brush the egg wash over the exposed areas of the dough.
• Sprinkle the turbinado sugar over the dough.
• Bake in the preheated oven until the crust is golden and the filling is bubbly, about 30 minutes.
• Allow to cool for 10 minutes at room temperature. If desired, drizzle more chocolate hazelnut spread over the top before cutting into slices and serving warm.