Strawberry Rhubarb Galette Recipe
A rustic free-form pastry featuring sweet strawberries and tart rhubarb nestled in buttery, flaky dough with crisp edges and a jammy, vibrant filling.
Ingredients
<ul class="ingredients-main-list"> <li class="ingredients-single-item">180g all-purpose flour</li> <li class="ingredients-single-item">1 tbsp granulated sugar</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item">115g cold unsalted butter, cubed</li> <li class="ingredients-single-item">3-4 tbsp ice-cold water</li> <li class="ingredients-single-item">250g fresh strawberries, hulled and sliced</li> <li class="ingredients-single-item">250g fresh rhubarb, cut into 2cm pieces</li> <li class="ingredients-single-item">100g granulated sugar</li> <li class="ingredients-single-item">2 tbsp cornstarch</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">Zest of 1 lemon</li> <li class="ingredients-single-item">1 egg, beaten (for egg wash)</li> <li class="ingredients-single-item">2 tbsp coarse sugar, for sprinkling</li> </ul>
Equipment
<ul class="equipment-main-list"> <li class="equipment-single-item">Baking sheet</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Rolling pin</li> </ul>
BAKE SMARTER
Kitchen Converter
Quickly switch between common baking units without leaving the recipe.
Directions
<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Make the pastry dough: In a large bowl, whisk together the flour, 1 tablespoon sugar, and salt. Add the cold cubed butter and use your fingertips or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. These butter pockets will create steam during baking, resulting in those desirable flaky layers. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Drizzle 3 tablespoons of ice-cold water over the mixture and gently stir with a fork until the dough starts to come together. If needed, add the remaining tablespoon of water, but be careful not to overwork or add too much water, as this will make your pastry tough rather than flaky. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. This chilling step is crucial as it relaxes the gluten and firms up the butter, ensuring a tender and flaky crust. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Meanwhile, prepare the filling: In a large bowl, combine the sliced strawberries, rhubarb pieces, 100g sugar, cornstarch, vanilla extract, and lemon zest. Gently toss until all fruit is evenly coated. The cornstarch will thicken the juices released by the fruit during baking, preventing a soggy bottom. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> On a lightly floured surface, roll out the chilled dough into a rough 30cm (12-inch) circle about 3-4mm thick. Don't worry about getting a perfect circle—the rustic, irregular shape is part of a galette's charm! Transfer the dough to the prepared baking sheet. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Arrange the fruit mixture in the center of the dough, leaving about a 5cm (2-inch) border all around. Be careful not to include too much of the liquid that may have accumulated at the bottom of the fruit bowl, as this can make your galette soggy. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Gently fold the edges of the dough over the filling, pleating as you go to create a border that contains the fruit. The center of the galette should remain open, showcasing the colorful filling. Press the folds gently to ensure they hold their shape during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Brush the pastry edges with beaten egg wash, which will give your crust a beautiful golden shine. Sprinkle the coarse sugar over the egg-washed dough for a delightful crunch and sparkle. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Bake for 35-40 minutes, or until the crust is deeply golden brown and the filling is bubbling in the center. If you notice the edges browning too quickly, loosely cover them with foil to prevent burning. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Remove from the oven and let cool for at least 15 minutes before slicing. This resting period allows the filling to set slightly, making it easier to serve. Your galette is best enjoyed warm or at room temperature on the day it's made, when the crust is at its crispest. </li> </ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I use frozen fruit instead of fresh for a galette?
Yes, frozen strawberries and rhubarb can work, but thaw and drain them thoroughly first to prevent excess moisture. Add an extra tablespoon of cornstarch to account for the additional liquid, and consider reducing any added water in the filling to maintain the proper consistency.
Why is my galette crust soggy on the bottom?
Soggy bottom crusts usually result from excess fruit juice. Ensure you don't include too much accumulated liquid when adding the filling, increase cornstarch to 3 tablespoons, or try sprinkling a thin layer of ground almonds or breadcrumbs on the dough before adding fruit.
What's the best way to serve a fruit galette?
Serve your galette warm or at room temperature for the best texture and flavour. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream makes the perfect accompaniment. For extra indulgence, drizzle with a little honey or dust with icing sugar.
Want to try something else in ...
More recipes you might like
Keep exploring with more recipes from What's Baking.
