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.
Ingredients
Scale
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
Instructions
- Preheat Oven: Preheat your oven to 425ºF (220ºC) to ensure it reaches the right temperature for baking the galette.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
