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Strawberry Rhubarb Galettes

Strawberry Rhubarb Galettes
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Strawberry Rhubarb Galettes are rustic, free-form tarts featuring a perfectly flaky buttery crust filled with a balanced blend of fresh strawberries and tart rhubarb. Quick to prepare and ideal for any occasion, this dessert offers a harmonious combination of sweet and tangy flavors, delivering a warm, comforting homemade treat that’s both elegant and easy to make.

Ingredients

Scale

Filling

  • 2 cups fresh strawberries, chopped into bite-sized pieces
  • 2 cups rhubarb stalks, chopped into bite-sized pieces
  • ½ cup granulated sugar (adjust depending on tartness)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cornstarch (optional, for thickening)

Crust

  • 1 ¼ cups all-purpose flour
  • ½ cup cold unsalted butter, cut into small chunks
  • 2 tablespoons granulated sugar
  • 3–5 tablespoons ice water, added gradually
  • 1 egg, beaten (for egg wash)
  • Additional sugar for sprinkling on crust

Instructions

  1. Prepare the crust: Cut cold unsalted butter into the flour and sugar mixture until it resembles coarse crumbs. Gradually add ice water, mixing gently until the dough just comes together. Shape into a disk, cover with plastic wrap, and chill for 30 minutes to ensure flakiness.
  2. Prepare the filling: Chop strawberries and rhubarb into bite-sized pieces. Toss them with sugar, lemon juice, and cornstarch until evenly coated—this will help thicken the juices while baking and deliver perfectly balanced sweetness and tartness.
  3. Roll out the dough: On a lightly floured surface, roll the chilled dough into a roughly 12-inch circle. Don’t worry about making it perfectly round—that rustic shape adds character.
  4. Assemble the galette: Transfer the dough to a parchment-lined baking sheet. Pile the fruit filling in the center, leaving about a 2-inch border around the edges. Fold the edges up over the fruit, pleating as you go to partially enclose the filling.
  5. Brush and bake: Brush the exposed crust with an egg wash to get a shiny, golden finish. Sprinkle a little sugar on top for added crunch. Bake at 400°F (200°C) for 35-40 minutes or until the crust is beautifully browned and the filling bubbles.

Notes

  • Keep ingredients cold: Cold butter and chilled dough lead to flakier crusts with better texture.
  • Don’t overwork dough: Handle the dough gently to avoid making the crust tough.
  • Use fresh fruit: Fresh, ripe strawberries and crisp rhubarb make all the difference in flavor and texture.
  • Adjust sweetness: Taste your filling and modify sugar levels depending on how tart your rhubarb is.
  • Watch baking time: Keep an eye on the galette to avoid over-browning, especially near the edges.

Nutrition

Keywords: strawberry rhubarb galette, rustic tart, flaky crust dessert, seasonal fruit dessert, easy galette recipe, quick baking dessert

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