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 straightforward to mix, requires only a few ingredients, and no pie plate is needed! It's the perfect amount of sweetness for an after-dinner treat!

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 straightforward to mix, require very little ingredients, and a treat you truly cannot mess up.

For another sweet galette recipe, check out my Blueberry Peach Galettes!

Overhead image of a slice of Berry Nutella Galette on a baking sheet with Nutella drizzled over the top | All Images © Sovuh

What goes in

Here are the following ingredients you'll need to make this berry nutella galette!

Pie Crust. You can use any house-made pie crust recipe or use a store-bought one! For store-bought, Try rolling it out to 12-14 inches.
Fresh Berries. For this method, 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 demerara sugar to sprinkle over the pie crust edges. It gives the edges a nice, sweet little added crunch!

Overhead image of a Berry Nutella Galette on a baking sheet | All Images © Sovuh

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 with 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.

Overhead image of a Berry Nutella Galette on a baking sheet with Nutella drizzled over the top and 2 slices cut | All Images © Sovuh

Helpful Galette Baking Tips

Use a baking sheet if you don't have something with sides, like a jelly roll pan. Then, place a larger baking sheet directly underneath or on the rack below. You'll need something to catch the pie-filling juices as the galette bakes.
You can mix up the different fruits used with the galette – try strawberries and blueberries, blackberries, or raspberries.
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!

Ingredients

1 <a href="https://beyondthebutter.com/blueberry-crumble-pie/">Homemade Pie Crust</a> 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

Adjust the oven rack to the 2nd level position (just above center) and heat the oven to 400ºF.

Prepare a large jelly roll pan with a sheet of parchment paper.

On a lightly floured surface, roll out your house-made or store-bought 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 roll out the pie dough onto the parchment paper, and then place it into the jelly roll pan. Set to the side.

In a large bowl, stir together the sliced strawberries, raspberries, granulated sugar, light brown sugar, lemon juice, and cornstarch. Set to the side.

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.

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).

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.

Baker notes

If you don't have a jelly roll pan, use a baking sheet and place a larger-sized baking sheet either directly underneath or on the rack below (to catch any juices that may drip).

You can mix up the different fruits used with the galette - try strawberries and blueberries, blackberries, or raspberries.

Brushing egg wash and sprinkling demerara sugar on the pie crust edges are optional.