Strawberry Rhubarb Galette

This strawberry rhubarb galette combines sweet strawberries, tart rhubarb, lemon, vanilla, and a flaky buttery crust into a rustic free-form dessert. Easier than pie but just as satisfying, it bakes into a golden pastry filled with bright, jammy fruit perfect for spring and summer gatherings.

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Course: Dessert

Cuisine: French

Prep Time: 25

Cook Time: 40

Chill Time: 45

Total Time: 1 50

Servings: slices

Calories: 290kcal

Author: Lora

Cost: 8

Equipment

mixing bowl
pastry cutter optional
Rolling Pin
Parchment paper
baking sheet

Ingredients

1 1/4 cups all-purpose flour
1 tbsp granulated sugar
1/2 tsp salt
1/2 cup cold unsalted butter, cubed
3-4 tbsp ice water
2 cups fresh strawberries, sliced
2 cups fresh rhubarb, chopped
1/2 cup granulated sugar
2 tbsp cornstarch
1 tsp lemon zest
1 tbsp fresh lemon juice
1 tsp vanilla extract
1 pinch salt
1 egg, beaten for egg wash
1 tbsp coarse sugar for topping (optional)

Instructions

Whisk together the flour, sugar, and salt in a mixing bowl.
Cut in the cold butter until the mixture resembles pea-sized crumbs.
Add ice water one tablespoon at a time, stirring until the dough just holds together when pressed.
Shape the dough into a disk, wrap it, and refrigerate for at least 45 minutes.
Roll the chilled dough on lightly floured parchment paper into a rough 12-inch circle and place on a baking sheet.
Combine strawberries, rhubarb, sugar, cornstarch, lemon zest, lemon juice, vanilla extract, and salt in a bowl.
Let the filling rest for about 10 minutes, then stir again.
Spoon the fruit mixture into the center of the dough, leaving a 2-inch border around the edges.
Fold the dough edges over the fruit, pleating as needed to create a rustic border.
Brush the crust with beaten egg and sprinkle with coarse sugar if desired.
Bake at 400°F (200°C) for 35 to 45 minutes until the crust is deep golden and the filling is bubbling.
Cool on the baking sheet for at least 20 minutes before slicing and serving.

Notes

Keep the dough cold for the flakiest crust. If using frozen fruit, thaw and drain well before mixing. Allow the galette to cool at least 20 minutes before slicing so the filling can set properly. Serve warm with vanilla ice cream, whipped cream, crème fraîche, or Greek yogurt. Leftovers keep for up to 3 days refrigerated.

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