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Strawberry Rhubarb Galette: A Rustic Dessert Favorite

Strawberry Rhubarb Galette

A rustic 9-inch free-form pastry filled with juicy strawberries, tart rhubarb, lemon, and vanilla. The crust bakes deeply golden while cornstarch helps the fruit filling set into a spoonable, jammy center.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 2 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

For the Pastry
  • 1 1/4 cups (156 g) All-purpose flour
  • 1 tablespoon Granulated sugar
  • 1/2 teaspoon Fine salt
  • 1/2 cup (113 g) Cold unsalted butter, cut into small cubes
  • 3-5 tablespoons Ice water
For the Strawberry-Rhubarb Filling
  • 1 pound (450 g) Strawberries, hulled and sliced
  • 12 ounces (340 g) Rhubarb, cut into 1/2-inch pieces
  • 2/3 cup (135 g) Granulated sugar
  • 3 tablespoons Cornstarch
  • 1 tablespoon Fresh lemon juice
  • 1 teaspoon Finely grated lemon zest
  • 1 teaspoon Vanilla extract
  • 1/4 teaspoon Ground cinnamon, optional
  • 1 pinch Salt
For Finishing
  • 1 Large egg
  • 1 tablespoon Water or cream
  • 1-2 tablespoons Coarse or granulated sugar
For Serving
  • optional Vanilla ice cream or whipped cream

Method
 

Step-by-Step
  1. Whisk the flour, sugar, and salt together in a mixing bowl. Cut in the cold butter until the mixture has pea-sized butter pieces and some coarse crumbs.
  2. Add ice water 1 tablespoon at a time, tossing gently after each addition, until the dough just holds together. Do not knead the dough.
  3. Form the dough into a disk, wrap it, and refrigerate for at least 1 hour or overnight. Keeping the dough cold helps preserve flaky layers.
  4. Combine the strawberries, rhubarb, sugar, cornstarch, lemon juice, lemon zest, vanilla, cinnamon if using, and salt. Let the fruit stand for 10–15 minutes, then leave behind or lightly drain excess liquid.
  5. Roll the chilled dough on parchment into an approximately 12-inch round. Transfer the dough and parchment to a baking sheet.
  6. Place the fruit in the center, leaving a 2-inch border around the edge. Fold the pastry loosely over the filling, pleating as needed while leaving the center open.
  7. Beat the egg with the water or cream and brush it over the pastry. Sprinkle the crust with coarse or granulated sugar.
  8. Chill the shaped galette for 15–20 minutes if the dough has softened. Bake at 400°F (200°C) for 40–50 minutes, until the crust is deeply golden and the filling is visibly bubbling.
  9. Cool the galette for at least 30 minutes before slicing. This resting time allows the fruit juices to thicken so the slices hold together better.

Notes

Keep the butter, dough, and shaped galette cold for the flakiest crust. Cornstarch helps control the liquid released by the fruit, so do not pour all of the macerated juices onto the pastry. Store leftovers covered at room temperature for up to 1 day or refrigerate for up to 3 days; rewarm gently before serving.