Print

Perfect Strawberry Rhubarb Galette

strawberry rhubarb galette - featured image
Print Recipe

A simple and delicious strawberry rhubarb galette featuring a flaky pastry crust and a perfectly balanced sweet-tart filling. Ideal for springtime desserts, brunches, or casual gatherings.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour (150 g)
  • 8 tbsp unsalted butter, cold and cubed (113 g)
  • 1 tbsp granulated sugar (for crust)
  • 1/4 tsp salt
  • 3–4 tbsp ice water
  • 2 cups fresh strawberries, hulled and sliced (about 300 g)
  • 1 1/2 cups fresh rhubarb, chopped into 1/2-inch pieces (about 180 g)
  • 1/2 cup granulated sugar (100 g)
  • 1 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • 1 large egg, beaten (for egg wash)
  • 1 tbsp raw sugar or turbinado sugar (for sprinkling)

Instructions

  1. In a large bowl, mix the flour, sugar, and salt.
  2. Add the cold, cubed butter. Using a pastry cutter or fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.
  3. Drizzle 3 tablespoons of ice water over the mixture and gently mix with a fork until the dough starts to come together. Add more water, a teaspoon at a time, if needed, until the dough holds together when pressed.
  4. Gather the dough into a ball, flatten into a disk about 1 inch thick, wrap in plastic, and refrigerate for at least 30 minutes.
  5. While the dough chills, combine sliced strawberries, chopped rhubarb, sugar, cornstarch, vanilla extract, and lemon zest in a bowl. Toss gently to coat and let sit to macerate.
  6. On a lightly floured surface, roll the chilled dough into a roughly 12-inch circle about 1/8 inch thick.
  7. Transfer the dough to a parchment-lined rimmed baking sheet.
  8. Spoon the filling onto the center of the dough, leaving a 2-inch border.
  9. Fold the edges of the dough over the filling, pleating as you go to create a rustic edge, leaving the center open.
  10. Brush the crust with beaten egg and sprinkle raw sugar over the crust.
  11. Preheat oven to 400°F (200°C). Bake the galette for 35-40 minutes until the crust is deep golden and the filling is bubbly. Cover edges with foil if they brown too quickly.
  12. Let the galette cool on the baking sheet for at least 15 minutes before slicing.

Notes

Keep ingredients chilled to ensure a flaky crust. Do not overmix dough to avoid toughness. Use cornstarch to thicken filling and prevent sogginess. Cover crust edges with foil if browning too fast. Let galette cool before slicing to set filling. Dough can be made up to 2 days ahead and refrigerated.

Nutrition

Keywords: strawberry rhubarb galette, flaky pastry crust, spring dessert, easy galette recipe, fruit galette, homemade pie, rustic dessert

Find it online: https://breezybake.com/perfect-strawberry-rhubarb-galette-recipe-easy-flaky-pastry-crust-guide/