Are you a rhubarb fan? Then you'll love this beautiful Strawberry Rhubarb Galette! This tasty treat pairs tart rhubarb with sweet berries, and nestles them in a flaky pastry crust. It's easy to make and so delicious!
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Ginnie's Take
I grew up in Wisconsin, where most backyards had a rhubarb plant. Unfortunately, I don't have that easy access anymore, and rhubarb can be difficult to track down here in Texas. So the minute I spot this seasonal treat at my grocery store, I stock up. Then it's time to make all my favorite rhubarb recipes, like this irresistible Strawberry Rhubarb Galette. This pretty tart is simple to prepare, and it has a wonderful tangy, sweet flavor you won't be able to resist!
Why You'll Love This Recipe
- Easy to Make - This rustic tart has everything you love about pie (tasty fruit filling + flaky crust), but it's so much easier to prepare. I'm breaking down the simple process step-by-step for you below, and you're sure to be delighted with the results!
- Delicious - This tasty recipe has a juicy filling made sweet berries and tart rhubarb, wrapped together in a flaky pastry crust. It's the perfect combination of flavors and textures. So scrumptious!
- Perfect Spring + Summer Treat - You can only find fresh rhubarb for a short time, so this recipe is destined to become a favorite seasonal dessert! Perfect for treating yourself and for sharing with family and friends.
Jump to:
Ingredients
This recipe uses simple, easy to find ingredients! Here's what you'll need:
- Rhubarb - Look for firm, unblemished rhubarb stalks, and always make sure to discard the leaves, which are poisonous.
- Strawberries - Choose the very best strawberries you can find for this recipe. They should be bright red, plump, and have a sweet scent.
- Sugar - Rhubarb is very tart. To balance out the flavors, you'll toss the fruit with granulated sugar before adding it to the pastry.
- Lemon - Fresh lemon complements and brightens the other flavors. You'll use the zest and the juice for this recipe.
- Cornstarch - As they cook, the rhubarb and strawberries will release their juices. Tossing them with cornstarch before baking helps ensure that your tart doesn't end up soggy.
- Pastry - You'll need unsalted butter, all-purpose flour, salt, and cold water, and about five minutes (plus some chilling time), to make the flakey butter pastry crust. You'll also use an egg for an egg wash, and you'll sprinkle the crust with coarse sugar (such as turbinado sugar or demerara sugar) before baking the galette.
You'll Also Need
You'll need a fork, pastry cutter, or food processor (the quickest and easiest way) to make the pastry. Grab a sharp knife to prep the ingredients, a large bowl to mix the filling together, and a rolling pin for the dough, too. I also recommend using a microplane zester for zesting the lemon, and a pastry brush for adding the egg wash. You'll also need a large baking sheet (or a pizza pan) and a sheet of parchment paper to cook the galette.
How to Make a Rhubarb Strawberry Galette
This Rhubarb Galette recipe has a few steps, but it's quite easy to make! You'll find a detailed recipe card below, but here's an overview of the steps:
- Make crust. The pastry needs time to chill, so work on that first. Combine the flour and salt, then cut the butter into the flour (using a fork, pastry cutter, or a food processor), just until the mixture resembles course crumbs. Next, add just enough ice water to form a rough dough ball. With your hands, shape the pastry into a flat circle. Then wrap it, and refrigerate it for at least one hour. Tip: You can prepare the pastry a day or two in advance, if you prefer.
- Prepare filling. Slice the rhubarb and halve the strawberries. In a large bowl, toss them with the sugar, lemon juice and zest, cornstarch, and a pinch of salt. Tip: For a cute touch, cut the strawberries into hearts as you prep them!
- Roll out crust + add filling. On a lightly floured surface, roll the chilled pastry into a 12-inch circle. Transfer it to a parchment paper-lined baking sheet, then spread the fruit filling over the center of the dough, leaving an empty border. Tip: To make it easier to move the pastry, fold it in quarters before transferring it to the baking sheet.
- Wrap pastry around filling. Fold the edges of the crust over the filling, overlapping as needed. Brush the pastry with an egg wash, then sprinkle with coarse sugar. Tip: Don't worry if your tart doesn't form a perfect circle. It's supposed to be a rustic-looking!
- Bake. Transfer the galette to your oven, then bake the tart until the fruit filling is tender, and the crust is a deep, golden brown. Let cool before 20 to 30 minutes before serving. Tip: Rhubarb and strawberries release a lot of juice as they cook. Resting the tart before serving, allows the fruit juices to cool and thicken.
Okay, time to enjoy your delicious Strawberry Rhubarb Tart!
Variations
Feel like experimenting? Here are a few easy ideas to try:
- Fruit - Swap out the strawberries for other berries, such as blackberries or raspberries (or use a mixture).
- Herbs - Mix one to two tablespoons chopped fresh basil or mint into the filling.
- Citrus - Replace the lemon with another citrus fruit, such as a lime or orange.
- Cream Cheese - Spread the pastry (leaving a border) with sweetened cream cheese (or mascarpone) before adding the filling.
Serving Suggestions
This homemade galette is delicious served plain, but it's even tastier topped with whipped cream or a scoop of vanilla ice cream!
Storage
Store leftovers in an airtight container. The tart will stay fresh at room temperature for a day or so, but beyond that (or if your home is warm), I'd recommend refrigerating (for up to four days). Let the tart warm to room temperature for about 20 to 30 minutes before serving, or warm gently in your microwave, if you'd like.
Related Recipes
Looking for more galette recipes? Try these savory Veggie Galette and Tomato Galette recipes next! You'll love these other rhubarb desserts, too:
- This beautiful Rhubarb Upside Down Cake tastes even better than it looks!
- If you like strawberry-rhubarb combos, you need to try this yummy Strawberry Rhubarb Crisp.
- This delicious Rhubarb Crumble has a wonderful sweet-tart flavor you'll love.
- If you're a fan of quick breads, don't miss this tasty Rhubarb Bread.
- The recipe for this Old Fashioned Rhubarb Cake comes straight from my grandmother's cookbook, and it's been a favorite of Hello Little Home readers for years!
P.S. Check out all of my Rhubarb Recipes for more easy ideas!
Frequently Asked Questions
A galette is a rustic French tart that's made by wrapping pie dough around a sweet or savory filling. It's flat and gets baked right on the sheet pan. Fun Fact: you'll see other galettes in France too, including: Galettes Bretonnes (buckwheat crêpes, which are traditionally filled with a ham, cheese, and an egg); and Galette des Rois (a puff pastry king cake filled with a creamy almond custard).
Pies and galettes typically have similar ingredients, however pies are baked in a pastry-lined pie pan. Galettes, on the other hand, are flat and made by wrapping pastry around a filling and then cooked on a baking sheet. Because of this, galettes have more of a free form, rustic shape than pies do.
Yes, galette crust is the same as pie dough, and they're made with the same ingredients. You can use the same pie dough (pastry) to prepare galettes and pies.
If your galette turned out soggy, there may be a couple reasons. First, fruit releases a lot of liquid as it cooks. In this recipe, the cornstarch and sugar will help these juices thicken. Letting the baked galette rest for at least 20 to 30 minutes before cutting into it also gives the liquids time to cool and thicken. Second, avoid undercooking your galette. When it's done, the pastry should be a deep golden brown. The crust around the edges typically cooks faster the bottom does, but you can use a spatula to carefully lift the galette and check if it's cooked underneath.
Strawberry Rhubarb Galette
Ingredients
For Pastry:
- 1 ¼ cups all-purpose flour
- ¼ teaspoon kosher salt
- ½ cup (113 grams) unsalted butter, cut into small cubes (cold)
- 2 to 4 tablespoons ice water
For Filling:
- 3 cups halved strawberries
- 2 cups sliced rhubarb (½-inch thick)
- ⅓ cup granulated sugar
- 3 tablespoons cornstarch
- 1 medium lemon, zested and juiced (you only need 1 tablespoon juice)
- pinch kosher salt
For Assembly:
- 1 large egg
- 1 tablespoon coarse sugar (such as demerara or turbinado)
Equipment
Instructions
Prepare Pastry:
- Whisk together flour and salt in a large bowl.
- Use a fork or pastry cutter to cut the butter into the flour, stopping when the mixture resembles course crumbs.
- Mix in water one tablespoon at a time, adding just enough for dough to clump together in a rough ball (typically 3 to 4 tablespoons total).
Prepare Filling:
- In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, lemon zest, 1 tablespoon lemon juice, and a pinch of salt. Mix well. Set aside.
Assemble Galette:
- Preheat oven to 400°F (200°C).
- On a lightly floured surface, use a rolling pin to roll pastry into a 12-inch circle. Transfer to a parchment paper-lined baking sheet.
- Spread filling over pastry, leaving a 1 ½ to 2-inch wide border empty.
- Fold pastry edge over filling, overlapping where needed.
- Whisk together egg yolk (save white for another use) and 1 tablespoon water. Brush egg wash over pastry.
- Sprinkle coarse sugar over egg-washed pastry.
- Bake galette until dough is deep gold brown and crisp (about 40 to 45 minutes).
- Let galette rest for 20 to 30 minutes, then cut into wedges. Serve warm (or at room temperature) topped with ice cream or whipped cream, if desired. Enjoy!
Notes
Nutrition
