This rustic Strawberry Rhubarb Galette 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
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.
Nutrition
Nutrition Facts
Strawberry Rhubarb Galette
Serving Size
1 slice
Amount per Serving
Calories
167
% Daily Value*
Fat
9
g
14
%
Saturated Fat
5
g
25
%
Trans Fat
0.3
g
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
2
g
Cholesterol
23
mg
8
%
Sodium
215
mg
9
%
Potassium
99
mg
3
%
Carbohydrates
21
g
7
%
Fiber
1
g
4
%
Sugar
7
g
8
%
Protein
2
g
4
%
Vitamin A
284
IU
6
%
Vitamin C
12
mg
15
%
Calcium
24
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword strawberry rhubarb galette
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