Strawberry Rhubarb Galette

Strawberry Rhubarb Galette is bursting with fresh, sweet summer strawberries and tart, juicy rhubarb! The filling comes together in minutes, and it all bakes to sweet, jammy perfection inside a buttery, flaky pie crust. This is the perfect dessert for a backyard picnic, cook-out, or for when you have fresh strawberries & rhubarb from the farmer's market!

Course Dessert

Cuisine Dessert

Keyword Easy Summer Dessert, Pie, Galette, Rhubarb, Strawberry

Prep Time 1

Cook Time 55

Dough Chilling 2

Servings slices

Calories 290kcal

Author Stephanie Simmons

Ingredients

For the Pie Crust:

1 and 1/4 cups all-purpose flour 168 grams
3/4 tsp salt
1 tsp granulated sugar
1/2 cup cold salted buter 113 grams or 8 tbsp
5 to 7 tbsp cold water
1/4 cup cold, full-fat sour cream 60 grams

For the Strawberry Rhubarb Filling:

12 ounces fresh strawberries or frozen - do not thaw, but do halve them
12 ounces fresh rhubarb or frozen - do not thaw
2/3 cup granulated sugar 143 grams
1 tsp vanilla extract
5 tsp cornstarch
pinch of lemon zest
1/4 tsp lemon juice

For Finishing:

1 large egg This will be your egg wash for the crust
sprinkle of raw sugar

Instructions

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 your lightly floured surface. 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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