Amazing Strawberry Rhubarb Galette In 7 Steps

A beautiful strawberry rhubarb galette is the essence of a rustic, homemade dessert. This free-form tart celebrates the classic pairing of sweet strawberries and tart rhubarb, all encased in a flaky, buttery crust. Unlike a traditional pie, a galette is simple to assemble and has a charming, imperfect elegance that makes it a perfect dessert for any occasion. This recipe guides you to a stunning and delicious strawberry rhubarb galette every time.

What is a Strawberry Rhubarb Galette?

A strawberry rhubarb galette is a rustic, free-form tart or pie made by folding a buttery pastry dough over a fruit filling. The word “galette” is a French term for a flat, round cake or pastry. Unlike a pie, a galette is baked on a flat sheet pan without a pie dish, which gives it its signature rustic appearance. This galette highlights the natural flavors of the fruit, making it a simple yet sophisticated dessert. If you are a fan of strawberry pastries, we suggest you try Strawberry Turnovers.

Ingredients

For the All-Butter Pie Crust (or use a store-bought crust)

• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1/4 cup ice water

For the Strawberry Rhubarb Filling

• 2 cups chopped fresh rhubarb
• 2 cups fresh strawberries, hulled and quartered
• 1/2 cup granulated sugar
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 1 tbsp fresh lemon juice

For the Egg Wash & Topping

• 1 large egg, beaten
• 1 tbsp milk
• 1 tbsp coarse sugar (like turbinado or demerara)

How to Make a Strawberry Rhubarb Galette

1. Prepare the Dough: In a food processor, pulse the flour and salt. Add the cold, cubed butter and pulse a few times until the mixture resembles coarse crumbs. Drizzle in the ice water and pulse until the dough just comes together. Do not overmix. Form the dough into a disc, wrap in plastic, and chill for at least 30 minutes.
2. Make the Filling: In a large bowl, combine the chopped rhubarb, strawberries, sugar, cornstarch, vanilla extract, and lemon juice. Mix well until the fruit is evenly coated.
3. Assemble the Galette: On a lightly floured surface, roll out the chilled dough into a large, rough circle, about 12-14 inches in diameter. Carefully transfer the dough to a baking sheet lined with parchment paper.
4. Add the Filling: Spoon the strawberry rhubarb filling onto the center of the dough, leaving a 2-inch border around the edges.
5. Fold the Edges: Carefully fold the empty dough border up and over the outer edge of the filling, pleating as you go. This will create a rustic, free-form crust.
6. Bake the Galette: In a small bowl, whisk the egg and milk to create an egg wash. Brush the egg wash over the folded crust and sprinkle the coarse sugar over the top. Bake at 400°F (200°C) for 35-40 minutes, or until the crust is golden brown and the filling is bubbly and thick.
7. Serve: Let the strawberry rhubarb galette cool on the baking sheet for at least 15 minutes before slicing. Serve warm, on its own or with a scoop of vanilla ice cream.

Tips for the Perfect Strawberry Rhubarb Galette

• Keep It Cold: The key to a flaky crust is keeping the butter cold. Work quickly and don’t be afraid to put the dough back in the fridge if it gets too soft.
• Prevent Soggy Bottom: Tossing the fruit with cornstarch is essential to thicken the juices that release during baking. This prevents a soggy crust and ensures your galette holds its shape.
• Don’t Overfill: A little goes a long way. Overfilling can cause a messy overflow and a soggy pastry.

Conclusion

This strawberry rhubarb galette is a testament to the beauty of simple, seasonal ingredients. It’s an easy-to-make dessert that is both stunning to look at and a pure delight to eat. Enjoy this rustic classic with its perfect balance of sweet and tart flavors.

Amazing Strawberry Rhubarb Galette In 7 Steps

foodifa

A rustic and delicious recipe for a strawberry rhubarb galette with a flaky, buttery crust and a perfectly balanced fruit filling.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Dough Chilling 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dessert, Pastry

Cuisine American, European

Servings 7

Calories 380 kcal

Ingredients

  

For the All-Butter Pie Crust (or use a store-bought crust)

• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup cold unsalted butter cubed
• 1/4 cup ice water

For the Strawberry Rhubarb Filling

• 2 cups chopped fresh rhubarb
• 2 cups fresh strawberries hulled and quartered
• 1/2 cup granulated sugar
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 1 tbsp fresh lemon juice

For the Egg Wash & Topping

• 1 large egg beaten
• 1 tbsp milk
• 1 tbsp coarse sugar like turbinado or demerara

Instructions

 

• Prepare the Dough: In a food processor, pulse the flour and salt. Add the cold, cubed butter and pulse a few times until the mixture resembles coarse crumbs. Drizzle in the ice water and pulse until the dough just comes together. Do not overmix. Form the dough into a disc, wrap in plastic, and chill for at least 30 minutes.
• Make the Filling: In a large bowl, combine the chopped rhubarb, strawberries, sugar, cornstarch, vanilla extract, and lemon juice. Mix well until the fruit is evenly coated.
• Assemble the Galette: On a lightly floured surface, roll out the chilled dough into a large, rough circle, about 12-14 inches in diameter. Carefully transfer the dough to a baking sheet lined with parchment paper.
• Add the Filling: Spoon the strawberry rhubarb filling onto the center of the dough, leaving a 2-inch border around the edges.
• Fold the Edges: Carefully fold the empty dough border up and over the outer edge of the filling, pleating as you go. This will create a rustic, free-form crust.
• Bake the Galette: In a small bowl, whisk the egg and milk to create an egg wash. Brush the egg wash over the folded crust and sprinkle the coarse sugar over the top. Bake at 400°F (200°C) for 35-40 minutes, or until the crust is golden brown and the filling is bubbly and thick.
• Serve: Let the strawberry rhubarb galette cool on the baking sheet for at least 15 minutes before slicing. Serve warm, on its own or with a scoop of vanilla ice cream.

Notes

The best result comes from using fresh, in-season fruit.

Keyword galette recipe, rhubarb recipe, rustic dessert, strawberry dessert, strawberry rhubarb galette