Strawberry Rhubarb Galette Recipe

Learn how to make the best homemade strawberry rhubarb galette with this easy baking recipe. This rustic free-form tart features a buttery, flaky crust surrounding sweet strawberries and tart rhubarb for a perfect balance of flavors. No special equipment needed - just fold and bake!

Difficulty:

Beginner

Prep Time:

25 mins

Cook Time:

40 mins

Serves:

1 galette (8 slices)

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>

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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Strawberry Rhubarb Galette Recipe?

The key ingredients are all-purpose flour, cold butter, ice water for the pastry, plus fresh strawberries, rhubarb, sugar, cornstarch, vanilla extract, and lemon zest for the filling. It's finished with an egg wash and coarse sugar for a golden, crunchy crust.

How to cook Strawberry Rhubarb Galette Recipe at home?

Learn how to cook Strawberry Rhubarb Galette by making a simple butter pastry, mixing fresh fruit with sugar and cornstarch, then assembling by placing the fruit mixture in the centre of rolled-out dough and folding the edges over. Brush with egg wash, sprinkle with coarse sugar, and bake until golden and bubbling.

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.

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