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Rustic Strawberry Rhubarb Galette

A cross-section view showing the juicy strawberry and rhubarb filling inside a golden, flaky crust of a strawberry rhubarb galette.
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Make this free-form French pastry featuring the perfect balance of tart rhubarb and sweet strawberries in a flaky, golden crust. It is an effortless yet elegant spring dessert.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 4 to 5 tablespoons ice water
  • 2 cups fresh strawberries, hulled and sliced
  • 2 cups fresh rhubarb, chopped into 1/2-inch pieces
  • 1/4 cup granulated sugar, plus 1 tablespoon for sprinkling
  • 2 tablespoons cornstarch
  • 1 teaspoon lemon juice
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar for sprinkling

Instructions

  1. Prepare the dough: In a large bowl, whisk together the flour, salt, and 1 tablespoon of sugar. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  2. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form the dough into a disk, wrap it in plastic wrap, and chill it in the refrigerator for at least 1 hour.
  3. Prepare the filling: In a separate bowl, gently combine the sliced strawberries, chopped rhubarb, 1/4 cup sugar, cornstarch, and lemon juice. Set aside.
  4. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper.
  5. On a lightly floured surface, roll the chilled dough out into a rough 12-inch circle. It does not need to be perfect; the rustic look is part of the appeal. Carefully transfer the dough circle to the prepared baking sheet.
  6. Spoon the fruit filling into the center of the dough, leaving a 2-inch border around the edges.
  7. Fold the edges of the dough up and over the fruit filling, overlapping the dough slightly to create a free-form crust. The center of the fruit will remain exposed.
  8. Brush the folded crust edges with the beaten egg wash and sprinkle evenly with the coarse sugar and the remaining 1 tablespoon of granulated sugar.
  9. Bake for 35 to 45 minutes, or until the crust is deep golden brown and the fruit filling is bubbly.
  10. Let the galette cool on the baking sheet for at least 15 minutes before slicing and serving.

Notes

  • For an extra flaky crust, use ice-cold water and handle the dough as little as possible.
  • If your strawberries are very sweet, reduce the sugar in the filling slightly.
  • Serve this spring dessert warm with vanilla ice cream or fresh whipped cream.

Nutrition

Find it online: https://miameal.com/strawberry-rhubarb-galette-recipe/