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Rustic Strawberry Rhubarb Galette

rustic strawberry rhubarb galette - featured image
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A simple, open-faced pie featuring sweet strawberries and tart rhubarb wrapped in a buttery, flaky crust. Perfect for seasonal celebrations and easy enough for any level of baker.

Ingredients

Scale
  • 1 ¼ cups (160 g) all-purpose flour
  • ¼ teaspoon salt
  • 8 tablespoons (113 g) unsalted butter, cold and cubed
  • 3 to 4 tablespoons ice water
  • 1 tablespoon granulated sugar (optional)
  • 1 cup (150 g) fresh strawberries, hulled and sliced
  • 1 cup (120 g) fresh rhubarb, chopped into ½-inch pieces
  • ⅓ cup (65 g) granulated sugar
  • 1 tablespoon cornstarch
  • ½ teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1 tablespoon unsalted butter, cut into small pieces
  • 1 egg, beaten
  • Coarse sugar for sprinkling

Instructions

  1. In a large bowl, whisk together flour, salt, and granulated sugar (if using). Add cold, cubed butter and cut into the flour mixture with a pastry cutter or forks until it resembles coarse crumbs with pea-sized bits.
  2. Sprinkle 3 tablespoons ice water over the mixture and gently mix with a fork. Add additional tablespoon if needed. Shape dough into a flat disk, wrap in plastic wrap, and chill for at least 30 minutes.
  3. Combine sliced strawberries and chopped rhubarb in a bowl. Add granulated sugar, cornstarch, vanilla extract, and lemon juice. Toss gently and let sit for 10-15 minutes.
  4. Roll chilled dough on a lightly floured surface into a 12-inch circle about ⅛ inch thick. Transfer to a parchment-lined baking sheet.
  5. Spoon filling onto the center of the dough, leaving a 2-inch border. Dot filling with small pieces of butter. Fold edges of dough over fruit, pleating as needed. Brush dough with beaten egg and sprinkle with coarse sugar.
  6. Bake at 375°F (190°C) for 35-40 minutes until crust is golden and filling bubbles. Cover edges with foil if browning too fast.
  7. Cool on baking sheet for at least 20 minutes before slicing. Serve warm or at room temperature.

Notes

Keep butter and dough cold to ensure a flaky crust. Let the filling rest before baking to thicken and prevent soggy crust. Avoid overloading with fruit to maintain structure. For gluten-free, use gluten-free flour blend with xanthan gum. For dairy-free, substitute butter with chilled coconut oil and egg wash with plant-based milk and maple syrup.

Nutrition

Keywords: strawberry galette, rhubarb galette, rustic pie, flaky crust, summer dessert, easy galette, fruit tart

Find it online: https://yumnode.com/rustic-strawberry-rhubarb-galette-recipe-easy-homemade-flaky-crust/