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A Strawberry Rhubarb Galette served next to a striped napkin on a marble counter.

Strawberry Rhubarb Galette

This eye-catching rustic tart is easy to make and super delicious ... the perfect way to use a bumper crop of rhubarb!
Prep Time30 minutes
Cook Time40 minutes
Chilling Time1 hour
Total Time2 hours 10 minutes
Course: Dessert
Cuisine: French
Servings: 6 to 8 slices
Calories: 280kcal
Author: Ginnie

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).
  • Shape dough into a flat circle about 1-inch thick. Wrap in plastic wrap, then refrigerate for at least 1 hour.

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

Strawberry + Rhubarb Weights - For reference, I used a 16 ounce package of strawberries for this recipe, which ended up weighing 15.6 ounces / 440 grams. My sliced rhubarb weighed 8.4 ounces / 238 grams. You have some flexibility here, so don't worry if your weights don't equal mine exactly.
Food Processor - If you have a food processor, you can use it to prepare the pastry crust (it will make the process faster and less messy). Just pulse in the butter into the salt / flour mixture, then add the ice water, stopping when the dough starts to come together in a rough ball.
More Tips - Read the information before this recipe card for helpful tips, step by step photos, recipe variations, and more!

Nutrition

Calories: 280kcal
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