This Strawberry Rhubarb Galette is bursting with fresh, sweet summer strawberries and bright pieces of tart rhubarb! The filling comes together in minutes, and it all bakes to sweet, jammy perfection inside the most buttery, flaky pie crust. This is the perfect dessert for a backyard picnic, cook-out, or for when you have fresh strawberries + rhubarb to use up from the farmer’s market!
I absolutely love using Strawberry and Rhubarb together at this time of year! The juicy, fresh strawberries pair so well with the tartness from the rhubarb. And honestly, unless you reallyyyyyyy like a strong tart flavor, I always recommend pairing rhubarb with something sweeter to balance the tart flavor.
What is a Galette?
If you’re wondering what a galette is, it’s simple! It’s essentially an open-faced pie. We’re using just one pie crust instead of two, rolling it out, and piling our fruit filling in the center. Then, the edges of the dough get folded over the edge of the fruit filling, and the whole thing is baked until crisp and golden. It’s a great way to venture into the world of pies if you haven’t made an entire pie before. This is definitely quicker and easier!
How do you make a Galette?
So, how do you make this galette anyways? Let’s dive in! First, roll out your pie dough. If you have questions about pie dough, I have a comprehensive post all about it – click here to go to that post!
Next, make the filling by stirring together your chopped strawberries and rhubarb, along with the remaining filling ingredients. Besides our fruit, we’re using:
- Granulated sugar – This one is obviously needed to cut through the tartness of the rhubarb!
- Vanilla Extract – This adds depth of flavor, and I will always recommend using real vanilla.
- Cornstarch – This is a thickener, so that you don’t end up with a soupy mess instead of a fruit galette.
- Lemon Zest – We’re using just a pinch to add some zip to the flavor of this galette.
Then, pile the fruit filling onto the rolled out dough, and spread it out until you have a 2-3 inch border of dough around the fruit. Fold up small sections of dough at a time, to cover the top of the fruit filling. This can be super rustic – that’s the point of a galette! Don’t fuss over it too much.
Next, chill the galette for a few minutes, then brush the crust with egg wash, to help it get that nice golden brown color in the oven, and sprinkle some coarse sugar over the dough for extra crunch.
Bake the galette until the crust is crisp and golden brown, and the fruit filling is nice and bubbly. If you get a bit of filling leakage on your pan, don’t fret – that’s normal! And here’s a trick – while it’s fresh from the oven, you can spoon that jammy bit of filling back over the top of the fruit before slicing and serving.
Let the galette rest about 15 minutes before slicing and serving. You absolutely must enjoy a dessert like this with a big ‘ol scoop of vanilla bean ice cream! I hope you love this dessert as much as we do!
If you also love Strawberry and Rhubarb together, try these recipes next!
Strawberry Rhubarb Hand Pies – The perfect portable treat for spring and summer! The sweet, juicy strawberry rhubarb filling is wrapped up inside a buttery, flaky pie crust. Drizzle a little glaze on top for an extra pop of color, or eat them plain, straight from the oven!
Strawberry Rhubarb Sauce – This versatile sauce can be spooned over ice cream, spread on your morning toast or muffin, used as a filling in hand pies, or stirred into your morning yogurt.
Best Ever One-Bowl Strawberry Rhubarb Crumble – Juicy, sweet, fresh rhubarb and strawberries are topped with a generous layer of crumble topping and baked until piping hot, then served with a heaping scoop of vanilla ice cream!
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Strawberry Rhubarb Galette
For the Pie Crust:
- 1 and 1/4 cups all-purpose flour
- 3/4 tsp salt
- 1 tsp granulated sugar
- 1/2 cup cold salted buter (8 tbsp or 113 grams)
- 5 to 7 tbsp cold water
- 1/4 cup cold, full-fat sour cream
For the Strawberry Rhubarb Filling:
- 12 ounces fresh strawberries
- 12 ounces fresh rhubarb
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 5 tsp cornstarch
- pinch of lemon zest
- 1 egg This will be your egg wash for the crust
- sprinkle coarse sugar
- Make the Pie Dough: In a medium mixing bowl, whisk together the flour, salt and sugar. Cut the butter into tablespoon-sized pieces and add them to the dry ingredients. Use a pastry cutter or clean hands to cut the butter into the dry ingredients until you have chunks the size of blueberries—some will be a bit bigger and some a bit smaller. Drizzle in the water and add the sour cream. Toss with a fork until the dough is moistened and the sour cream is mixed in. Gently gather the dough into a ball. If it holds when you push it together, it’s ready. If it’s a bit dry and crumbles apart, add a bit more water, 1 to 2 tablespoons. You can also flick some water onto any dry bits hiding in the bottom of the bowl. Gently flatten the ball of dough into a 1-inch thick disk. It may be a little scrappy looking, but it should hold together. Wrap the disk tightly in plastic wrap and chill in the freezer for at least 1 hour or in the fridge for at least 2 hours and up to 2 days. If you freeze the dough for 1 hour, and your filling isn’t ready yet, move the dough to the fridge so it doesn’t freeze solid.Make-Ahead Tips: The dough can be frozen for up to 2 months. Let it thaw in the fridge overnight before using.Trouble-Shooting Pie Dough: Reference my "Perfect Pie Crust" post for more tips, tricks, and FAQs.
- Roll out the Dough: Preheat the oven to 400°F . Line a large baking sheet with parchment paper or a silicone baking mat. Flour your countertop. Unwrap your dough disc and lightly flour the top of it, and flour your rolling pin. Begin rolling out the dough gently, turning continuously so it doesn’t stick to the counter. Sprinkle more flour under the dough as needed. If the dough has some cracks in it, flip it over and work with the other side for a bit. Be a little patient here. We’re not trying to stretch the dough all the way out in a few passes of the rolling pin. Once the dough is about 12 to 14 inches across (mine is usually closer to 14) about ⅛ inch (3 mm) thick, gently roll it up onto the rolling pin and transfer it onto the prepared baking sheet. Cover with a kitchen towel and pop in the fridge to keep cold while you stir up the filling.
- Make the Filling and Assemble the Galette: Rinse and dry your fruit. Cut the tops off the strawberries and halve them (or quarter them if they're quite large). Chop the rhubarb into roughly 1-inch pieces. Stir together all the filling ingredients. Spoon the filling onto the chilled dough (if you let the filling set for more than a few minutes, there will be excess liquid in the bottom of the bowl - leave that behind), leaving a 2-3 inch border around the edge. The fruit filling doesn't have to be in one thin layer, but try to keep it evenly spread across the dough. Fold up the edges of the dough, working in small sections at a time, covering the edges of the fruit filling. Galettes are meant to be rustic—don’t fuss over trying to make it look perfect. Drizzle a spoonful or two of any liquid in the bottom of the bowl over the fruit. Chill the assembled galette, uncovered, in the fridge for 8 minutes. This is important as the dough will have warmed a bit from working with it, and we want it nice and cold when it goes into the oven so it holds it's shape.
- Bake: Once the galette has chilled, beat an egg in a small bowl, and brush this over the edges of the pie crust (this is your egg wash). Sprinkle the crust with a little coarse sugar, and bake for 53 - 58 minutes. The crust will be golden brown and crisp, and the fruit filling will be bubbly. If a bit of fruit filling leaked around the galette, don't fret. That's normal. Spoon that jammy filling back over the fruit while it's still warm.
- Serve + Store: Let rest about 15 minutes before slicing and serving. Serve with vanilla bean ice cream! This is absolutely best the first day, so try not to plan on saving leftovers. If you do have some leftover, store it in the fridge in an airtight container for about 1 day.
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