This rustic Strawberry Rhubarb Galette recipe uses early summer fruit to make a delicious sweet and tart dessert that is actually easier to make than pie. Thanks to the crust being folded in the galette style you don't even need a pie dish.
Nothing is more inspiring than fresh summer fruit. My brother-in-law lives outside of the city and has a huge garden. The last time we visited, he sent me home with a whole bunch of rhubarb. I couldn't wait to make these lovely stalks into something delicious. Together with local strawberries they became the inspiration for this galette.
Last year I made this strawberry-rhubarb crisp (also from my brother-in-law's rhubarb). So, I already knew that these two fruits would make a lovely filling combination for my knew-found love of galettes (also known as crostata or rustic tart). This time I divided the dough to make 2 smaller galettes, but you could just as well make 1 large one. Or even 3-4 individual galettes.
For the pastry crust:
- all-purpose flour more for rolling out
- cold butter
- ice water
For the filling:
- sliced strawberries
- rhubarb - cut into ½-inch pieces
- granulated sugar
- milk or cream - for brushing on the edges
- coarse sugar - for sprinkling over top
See the recipe box below for exact measurements
Gather your ingredients for the crust
Combine the flour, butter, and salt and as much ice water as needed in a food processor (or with pastry cutter in a bowl)
Process into a dough ball, shape into a disk, and chill in the fridge or freezer
Roll out the dough disk on a piece of parchment paper to ⅛-inch thickness
Mix up the fruit, sugar, and cornstarch and place the filling (fig filling is shown here instead of strawberry rhubarb) in the center of the pie dough leaving a 1-inch edge. Fold this free edge over the fruit to create a border. Brush the edge with milk. Optionally, sprinkle coarse sugar all over the fruit filling and crust edge. Bake until golden brown.
Serving & Storage
Let the baked galette cool and set a little before slicing and serving. The galette tastes great warm or at room temperature. Optionally plate with a scoop of vanilla ice cream.
Any leftover slices can be stored covered at room temperature for 1-2 days or up to 5 days refrigerated. Let come to room temperature before serving, or warm up in a low oven or toaster oven.
Both rhubarb and strawberries are one of the first fruits to ripen in early summer. Rhubarb by itself can be quite tart. It makes sense to combine it with sweet strawberries to balance the flavors.
Yes, a galette is made with pie dough. Instead of being shaped in a pie pan though, a galette is a free-form pie that is assembled simply on a baking sheet.
I recommend serving a fruit filled galette either warm or at room temperature.
Strawberry Rhubarb Galette
- 1 cup all-purpose flour more for rolling out
- ½ teaspoon salt
- 6 tablespoons butter cold
- 2-3 tablespoons ice water
- 5 ounces strawberries sliced
- 5 ounces rhubarb cut into ½-inch pieces
- 3 tablespoons granulated sugar
- 1 tablespoon cornstarch
- ½ tablespoon milk or cream; for brushing
- 1 tablespoon coarse sugar for sprinkling
- Place flour, salt and cut up butter into a food processor and pulse until mixture is crumbly and looks like wet sand. Slowly add water into running machine until a dough ball forms. Shape into a disk (or 2 small disks), cover in plastic wrap and chill for at least 1 hour or freeze for 20 minutes.
- Combine sliced strawberries, rhubarb pieces and granulated sugar in a bowl. Let sit for 5 minutes until the fruit starts to release some of its juices. Toss with the cornstarch until no powdery streaks remain.
- Preheat your oven to 375°F/190°C. Roll out the chilled pie dough to ⅛inch/3mm on a piece of parchment paper. Transfer to a baking sheet.
- Spread the prepared fruit filling on the crust, leaving a 1-inch border. Fold over the edges in about 7-8 sections. Now brush the edges with milk and sprinkle with coarse sugar. Also sprinkle sugar over the fruit.
- Bake for 25-30 minutes. The fruit filling should be bubbly and the edges be golden brown. Let cool slightly before cutting into slices. Serve the galette warm or at room temperature, with optional vanilla ice cream.