Description

This delightful Strawberry Rhubarb Fruit Galette combines a flaky, buttery crust with a tangy and sweet fruit filling. Perfect as a rustic dessert, this galette is easy to prepare and bakes to a golden crisp, showcasing the vibrant flavors of fresh strawberries and rhubarb balanced with lemon zest and juice. Serve warm with a scoop of ice cream or whipped cream for an irresistible treat.

Ingredients

Scale

For the Crust

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

For the Topping

1 egg yolk (for brushing)
1 tbsp turbinado sugar (source sugar)

For the Filling

3 cups rhubarb (sliced into ½” pieces)
3 cups strawberries (quartered)
¼ cup granulated sugar
2 tbsp lemon juice
½ lemon (zested)
¼ cup cornstarch

Instructions

Preheat Oven: Preheat your oven to 425ºF to ensure it’s at the perfect temperature for baking the galette.
Make the Dough: In a food processor, combine the flour, cold cubed butter, egg yolks, sea salt, sugar, and ice cold water. Pulse until the mixture resembles wet sand with pea-sized pieces. Alternatively, use a pastry cutter to combine the ingredients in a bowl manually.
Shape and Chill Dough: Transfer the dough onto a lightly floured surface or parchment paper and shape it into a disk. Wrap it tightly in plastic wrap and refrigerate for 45 minutes to 1 hour to let the dough firm up.
Prepare Filling: In a medium bowl, gently toss together the sliced rhubarb, quartered strawberries, granulated sugar, lemon juice, lemon zest, and cornstarch until well coated. Set aside to allow the flavors to meld.
Roll Out Dough: Remove the chilled dough from the fridge and place it on parchment paper. Roll it out into a 14-inch circle, beginning from the center outward, maintaining an even thickness.
Assemble Galette: Transfer the dough with parchment onto a baking sheet. Spoon the fruit filling into the center, leaving a 2-inch border all around. Carefully fold the edges of the dough over the filling, overlapping as necessary and pressing gently to seal.
Brush and Sugar Edges: Whisk the remaining egg yolk and brush it over the folded crust edges. Sprinkle the turbinado sugar on top for a crunchy, caramelized finish.
Bake: Bake the galette in the preheated oven for 30 to 40 minutes, or until the crust is golden brown and crisp and the filling is bubbling.
Cool and Serve: Remove from oven and allow the galette to cool on a rack for about 10 minutes before slicing. Serve warm or at room temperature, optionally topped with ice cream or whipped cream.

Notes

Ensure the butter is very cold or frozen before incorporating into the flour to achieve a flaky crust.
Do not overwork the dough to keep the texture tender and flaky.
If the crust browns too quickly, place a tent of foil over the galette halfway through baking.
Use fresh rhubarb and ripe strawberries for the best flavor and texture.
This galette is best served within a day for optimal freshness but can be refrigerated and gently reheated.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of galette)
Calories: 280
Sugar: 18g
Sodium: 110mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 3g
Protein: 4g
Cholesterol: 70mg

Keywords: strawberry galette, rhubarb dessert, fruit galette recipe, rustic tart, easy summer dessert