Irresistible Flaky Strawberry Rhubarb Galette
A quick and easy homemade dessert featuring a flaky buttery crust and a bright, tangy strawberry rhubarb filling. Perfect for seasonal celebrations and crowd-pleasing occasions.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Cuisine: American
Ingredients
- All-purpose flour – 1 ¼ cups (150 grams), sifted
- Granulated sugar – 1 tablespoon (optional, for crust)
- Salt – ½ teaspoon
- Unsalted butter – 8 tablespoons (113 grams), cold and cubed
- Ice water – 3 to 4 tablespoons, cold
- Fresh strawberries – 1 ½ cups (about 225 grams), hulled and sliced
- Fresh rhubarb – 1 cup (about 130 grams), chopped into ½-inch pieces
- Granulated sugar – ⅓ cup (65 grams)
- Cornstarch – 1 tablespoon
- Lemon juice – 1 tablespoon, freshly squeezed
- Vanilla extract – ½ teaspoon
- Ground cinnamon – ¼ teaspoon (optional)
- Egg wash – 1 large egg beaten with 1 tablespoon water
- Turbinado sugar – 1 tablespoon
Instructions
- Make the dough: In a medium bowl, whisk together flour, sugar, and salt. Add cold butter cubes and cut into flour using a pastry cutter or forks until mixture resembles coarse crumbs with some pea-sized bits.
- Add ice water: Drizzle 3 tablespoons ice water over mixture and stir gently until dough starts to come together. Add a 4th tablespoon if needed. Press dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
- Prepare the filling: In a bowl, combine sliced strawberries, chopped rhubarb, sugar, cornstarch, lemon juice, vanilla extract, and cinnamon. Toss gently to coat evenly and set aside.
- Roll out the dough: On a lightly floured surface, roll chilled dough into a rough 12-inch circle about ⅛-inch thick. Transfer to a parchment-lined baking sheet.
- Assemble the galette: Pile the filling in the center of the dough, leaving a 2-inch border. Fold edges over filling, pleating as needed to create a rustic crust, leaving center exposed.
- Brush and sugar: Brush crust edges with egg wash and sprinkle with turbinado sugar.
- Bake: Preheat oven to 400°F (200°C). Bake galette for 35-40 minutes until crust is golden and filling bubbly. Rotate pan halfway through baking.
- Cool and serve: Let galette cool on baking sheet for at least 15 minutes before slicing.
Notes
Keep butter and water cold to ensure a flaky crust. Chill dough before rolling. Let galette cool before slicing to prevent filling from spilling. For vegan version, use vegan butter and replace egg wash with plant milk and maple syrup. Frozen fruit can be used if thawed and drained well.
Nutrition
- Serving Size: 1 slice (1/8 of gale
- Calories: 250
- Fat: 10
- Carbohydrates: 30
Keywords: strawberry rhubarb galette, flaky crust, easy dessert, homemade galette, seasonal fruit dessert, rustic dessert, quick dessert