A mix of sweet and tart flavors are abundant in this rustic Strawberry Rhubarb Fruit Galette. This dessert is easier to make than pie and you’re going to love the brightness in each slice.Jump to Recipe
Rustic Strawberry Rhubarb Galette Recipe
Galettes are one of my favorite desserts to make year round. The sweet and savory fillings surrounded in the buttery dough are always delicious and easy to customize depending on the season or tastebuds.
I’ve made galettes before with berries, apricots, and peaches, but once early summer hits, you’ll want to turn to this Strawberry Rhubarb Fruit Galette. Both strawberries and rhubarb come into season from May until July, making this rustic galette the perfect summer dessert.
The combination of fruit and vegetables in this strawberry rhubarb dessert makes each bite sweet and tart. With a hint of lemon juice and zest in the filling, every bite is so bright and fresh. What more could you need in a summer dessert?
A scoop of vanilla ice cream or whipped cream on top will really help this ruby red treat pop! Whether you make it for a simple summer dessert or for your fourth of July parties, you can’t go wrong!
What Is A Galette?
Galettes are like the rustic version of a pie and are way easier to bake!
Every galette begins with a buttery dough that’s similar to pie crust. Both galette and pie dough are made the same but are used in different ways. Galette dough is rolled into a not-so-perfect circle and left with an open top, whereas pie dough is carefully laid in a pan and covers the top of the filling.
Galettes can be made with sweet or savory fillings. Fill them with cherries and cardamom in the summer or tomatoes, cheese, and herbs for a comforting meal on chilly days.
What Can I Use In A Galette?
I filled my galette with fresh strawberries and rhubarb but you can make both savory and sweet galettes with any seasonal fruit or vegetables. Just make sure the ratios of what you’re using are the same as in this recipe.
You can also make a galette with frozen fruit and vegetables if that’s what you have at home. If they’re particularly juicy, I recommend using another ½ to 1 tablespoon of cornstarch in the filling.
How To Make A Strawberry Rhubarb Galette
Make the galette pastry by mixing the flour, cold butter, water, egg yolks, salt, and sugar in a food processor. Pulse until you get pea-sized chunks of dough.
Transfer the dough to a lightly floured surface or a piece of parchment paper. Form it into a disk, wrap the disk in plastic, and let it chill in the fridge for about 1 hour.
Next, make the filling. Combine the rhubarb, strawberries, sugar, lemon juice and zest, and cornstarch in a bowl and mix until everything is coated well. Set it aside.
Roll the chilled dough into a circle on a piece of parchment paper. Transfer it to a baking sheet and pour the filling into the center of the dough. Fold the sides of the dough over top, overlapping where necessary, and leaving the top of the filling exposed.
Brush the edges of the dough with egg yolk and sprinkle with sugar. Bake until the dough is golden brown. Let it cool for at least 10 minutes, then slice and serve with ice cream or whipped cream!
How Do I Keep My Galette From Getting Soggy?
Because strawberries don’t have a skin on the outside (unlike cherries or blueberries), they’re more likely to leak as they bake. A thickener, like cornstarch, in the filling will prevent any moisture from leaking and turning your dough to mush.
Also, make sure your galette is more wide than it is tall. Piling the strawberries and rhubarb in a tall pile on top of each other is a surefire way to make your dough soggy.
Make Ahead, Storing, And Freezing
Galette dough can be prepared up to 3 days ahead of time and kept in the fridge. Just form it into a disk and wrap it well in plastic before storing it away. You can also freeze it for up to a month!
The finished and baked galette is best enjoyed immediately. Otherwise, the juices from the strawberries and rhubarb will eventually leak and make the dough soggy. After it’s done baking, I recommend serving it to a crowd for dessert with vanilla ice cream or whipped cream!
More Summer Desserts To Enjoy
If you try this Strawberry Rhubarb Fruit Galette, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Strawberry Rhubarb Fruit Galette
- 1 ½ cups flour
- ½ cup unsalted butter frozen and cut into small cubes
- 2 egg yolks
- ¼ tsp sea salt
- 1 ½ tbsp granulated sugar
- 3 tbsp ice cold water
- 1 egg yolk
- 1 tbsp turbinado sugar source sugar
- 3 cups rhubarb sliced into 1/2” pieces
- 3 cups strawberries quartered
- ¼ cup granulated sugar
- 2 tbsp lemon juice
- ½ lemon zested
- ¼ cup cornstarch
- Preheat the oven to 425ºF.
- Mix the flour, cold butter, water, egg yolks, salt, and sugar together in a food processor or cut the butter into the dry ingredients and eggs with a pastry cutter in a bowl. When finished, the dough should be pea-sized and resemble wet sand.
- Transfer the dough from the food processor or bowl to a lightly floured surface or a piece of parchment paper. Use your hands to shape the dough into a disk shape. Wrap the disk in plastic wrap and chill in the fridge for 45 minutes to 1 hour.
- To make the filling, combine all ingredients in a medium bowl and toss gently. Once everything is coated well, set aside.
- Remove the dough from the refrigerator and place on a sheet of parchment paper. Starting at the center of the dough, roll it out with a rolling pin into a 14-inch wide circle. Place the parchment paper with the dough on a baking sheet.
- Add the filling to the center of the dough, leaving a 2-inch border. Fold the border over the filling, overlapping where necessary and pressing gently to adhere the folds.
- Whisk one egg yolk in a bowl. Using a pastry brush, brush the crust of the galette edges with the egg yolk. Add turbinado sugar on top of the edges.
- Bake for about 30-40 minutes or when the dough is golden brown and crisp.
- Remove the galette from the oven and let it cool for about 10 minutes on a cooling rack before cutting. Serve with ice cream or whipped cream, optional.
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