Strawberry Rhubarb Fruit Galette Recipe

Introduction

This Strawberry Rhubarb Fruit Galette is a rustic and charming dessert that perfectly balances tart rhubarb with sweet strawberries in a buttery, flaky crust. It’s simple to make and impressively delicious, ideal for sharing with friends and family on a warm afternoon.

Ingredients

• 1 ½ cups flour
• ½ cup unsalted butter (frozen and cut into small cubes)
• 2 egg yolks
• ¼ tsp sea salt
• 1 ½ tbsp granulated sugar
• 3 tbsp ice cold water
• 1 egg yolk (for brushing)
• 1 tbsp turbinado sugar
• 3 cups rhubarb (sliced into ½ inch pieces)
• 3 cups strawberries (quartered)
• ¼ cup granulated sugar (for filling)
• 2 tbsp lemon juice
• ½ lemon (zested)
• ¼ cup cornstarch

Instructions

1. Step 1: Preheat the oven to 425ºF.
2. Step 2: Mix the flour, cold butter, ice water, 2 egg yolks, sea salt, and 1 ½ tablespoons sugar in a food processor until the dough resembles wet sand with pea-sized crumbs. Alternatively, cut the butter into the dry ingredients and eggs using a pastry cutter.
3. Step 3: Transfer the dough to a lightly floured surface or parchment paper and shape into a disk. Wrap in plastic wrap and chill in the fridge for 45 minutes to 1 hour.
4. Step 4: In a medium bowl, combine rhubarb, strawberries, ¼ cup sugar, lemon juice, lemon zest, and cornstarch. Toss gently to coat and set aside.
5. Step 5: Remove the chilled dough and roll it out on parchment paper to a 14-inch circle. Place the parchment with dough onto a baking sheet.
6. Step 6: Spoon the fruit filling into the center of the dough, leaving a 2-inch border around the edges.
7. Step 7: Fold the edges of the dough over the filling, overlapping where needed, pressing gently to seal the folds.
8. Step 8: Whisk 1 egg yolk and brush it over the dough edges with a pastry brush. Sprinkle turbinado sugar on top of the crust edges.
9. Step 9: Bake for 30 to 40 minutes until the crust is golden brown and crisp.
10. Step 10: Let the galette cool for about 10 minutes on a cooling rack before slicing. Serve warm or at room temperature, optionally with ice cream or whipped cream.

Tips & Variations

• For an extra flaky crust, keep the butter and water very cold throughout the preparation.
• Substitute rhubarb with equal parts of fresh berries if rhubarb is unavailable.
• Adjust sugar in the filling to taste, depending on the tartness of the fruit.
• If you don’t have turbinado sugar, use coarse sugar or regular granulated sugar for topping.

Storage

Store leftover galette covered loosely at room temperature for up to 2 days, or refrigerate for up to 4 days. To reheat, warm in a 350ºF oven for 10-15 minutes to crisp the crust again. Avoid microwaving to maintain flakiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough up to 2 days in advance and keep it tightly wrapped in the refrigerator. Let it sit at room temperature for 10 minutes before rolling out.

What can I serve with this galette?

This galette is delightful on its own or served with vanilla ice cream, whipped cream, or a drizzle of honey for added sweetness.

Strawberry Rhubarb Fruit Galette Recipe

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★★★★★

4.7 from 116 reviews

• Author: Jack
• Total Time: 1 hour 50 minutes
• Yield: 8 servings 1x

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Description

This Strawberry Rhubarb Fruit Galette is a rustic, free-form tart bursting with the sweet and tangy flavors of fresh strawberries and rhubarb. Encased in a flaky, buttery homemade crust and finished with a sprinkling of turbinado sugar, this dessert is perfect for showcasing seasonal fruit in a simple yet elegant way. Ideal for both casual gatherings and special occasions, the galette combines the delightful textures of crisp pastry and juicy filling into every slice.

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Ingredients

Scale 1x2x3x

Crust

• 1 ½ cups flour
• ½ cup unsalted butter (frozen and cut into small cubes)
• 2 egg yolks
• ¼ tsp sea salt
• 1 ½ tbsp granulated sugar
• 3 tbsp ice cold water
• 1 egg yolk (for egg wash)
• 1 tbsp turbinado sugar (for sprinkling)

Filling

• 3 cups rhubarb (sliced into ½ inch pieces)
• 3 cups strawberries (quartered)
• ¼ cup granulated sugar
• 2 tbsp lemon juice
• ½ lemon (zested)
• ¼ cup cornstarch

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Instructions

1. Preheat Oven: Preheat your oven to 425ºF (220ºC) to ensure it reaches the right temperature for baking the galette.
2. Prepare Dough: In a food processor, combine the flour, frozen cubed butter, ice cold water, egg yolks, sea salt, and granulated sugar. Pulse until the mixture resembles pea-sized pieces and wet sand texture. Alternatively, cut the butter into the dry ingredients by hand and mix in the eggs with a pastry cutter.
3. Form Dough Disk and Chill: Transfer the dough to a lightly floured surface or parchment paper. Shape it into a disk using your hands, wrap tightly in plastic wrap, and chill in the refrigerator for 45 minutes to 1 hour to firm the butter and hydrate the flour.
4. Make Filling: In a medium bowl, gently toss the sliced rhubarb and quartered strawberries with sugar, lemon juice, lemon zest, and cornstarch until evenly coated. Set aside to allow flavors to meld.
5. Roll Out Dough: Remove the dough from the fridge and place on a parchment-lined surface. Roll it out starting from the center to form a 14-inch diameter circle. Transfer the dough on the parchment paper to a baking sheet for easy handling.
6. Assemble Galette: Spoon the fruit filling into the center of the dough, leaving a 2-inch border all around. Fold the edges of the dough over the filling, overlapping as needed, and gently press to seal the folds.
7. Apply Egg Wash and Sugar: Whisk one egg yolk. Using a pastry brush, carefully brush the exposed crust edges with the egg wash. Sprinkle turbinado sugar on top to add sweetness and a crunchy texture once baked.
8. Bake: Place the galette in the preheated oven and bake for 30 to 40 minutes or until the crust is golden brown and crisp and the filling is bubbling.
9. Cool and Serve: Remove from oven and allow the galette to cool on a wire rack for about 10 minutes before slicing. Serve warm or at room temperature with optional ice cream or whipped cream.

Notes

• Ensure butter is frozen and kept cold to create a flaky crust texture.
• Do not overwork the dough to keep it tender.
• Folding the crust edges slightly over the filling helps contain the juices while leaving a rustic appearance.
• Use turbinado sugar for a nice crunchy finish on the crust edges.
• You can store leftovers wrapped in plastic wrap in the refrigerator for up to 3 days.
• Rhubarb and strawberries can be substituted with other fresh fruits like peaches or blueberries if desired.

• Prep Time: 1 hour 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: strawberry rhubarb galette, rustic tart, fruit galette, homemade galette crust, spring dessert, berry dessert