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Strawberry Rhubarb Galette Recipe

Strawberry Rhubarb Galette Recipe

This strawberry rhubarb galette is a rustic dessert made with flaky pastry and a sweet-tart fruit filling. It’s easy to prepare, flexible, and perfect for casual baking or special occasions.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the pâte brisée
  • 1 1/2 cups all-purpose flour
  • 3/4 cup cold unsalted butter cubed
  • 1/4 tsp salt
  • 1/4 to 1/3 cup ice water
For the base
  • 4 tbsp ground almonds
For the filling
  • 2 3/4 cups rhubarb chopped
  • 2 cups strawberries sliced
  • 2 tbsp cornstarch
  • 1/3 cup sugar
  • 1 tsp vanilla extract
For finishing
  • 1 egg yolk
  • 1 tbsp milk
  • 2 tbsp strawberry jam optional

Equipment

  • Mixing bowl
  • Rolling Pin
  • Baking sheet
  • Parchment paper
  • Knife
  • Pastry brush

Method
 

  1. Combine flour, salt, and cold butter in a bowl, then mix until crumbly with small visible butter pieces before adding ice water gradually until the dough just comes together.
  2. Wrap the dough and chill it in the refrigerator so it firms up and becomes easier to roll.
  3. Preheat the oven and roll the chilled dough into a large circle on a floured surface before transferring it to a lined baking sheet.
  4. Spread ground almonds evenly over the dough, leaving a border around the edges to help absorb fruit juices.
  5. Mix rhubarb, strawberries, cornstarch, sugar, and vanilla in a bowl until evenly coated and slightly glossy.
  6. Arrange the fruit mixture over the almond layer, then fold the edges of the dough over the filling to form a rustic border.
  7. Brush the edges with the egg and milk mixture so the crust bakes to a golden finish.
  8. Bake until the crust is golden and the filling is bubbling, then optionally brush with warmed jam for a glossy look.
  9. Let the galette cool slightly before slicing so the filling can set properly.

Notes

A rustic, free-form tart made with a buttery pâte brisée crust and fruit filling.
Combines sweet strawberries with tart rhubarb for a balanced flavor.
Ground almonds are added to the base to absorb juices and prevent a soggy crust.
The dough is folded over the filling instead of using a pie dish, giving it a casual look.
Best enjoyed warm or slightly cooled, with a crisp crust and juicy filling.