Today I am showing you how to make delicious Strawberry Rhubarb Galette. They are fairly simple to make, and the results are beautiful and delicious!
I am updating this recipe to add new pictures and a video, showing you how easy it is to make these galettes! You can watch the video on this page or on my Youtube channel.
This is an old recipe, it’s been on my blog for 2 years now. And lately I have been updating some of these old recipes to add more information, new pictures, and often times videos too.
The crust for these Strawberry Rhubarb Galette is flaky and buttery.
And quite easy to put together. You make it by hand or use a food processor. I am making it by hand in the video, but a food processor does make the process a bit faster. However, I wanted to show how easy and approachable this recipe is even if you don’t have a food processor, or just don’t want to use one.
To make the crust dough, you need to cut the fat (I am using butter and shortening) into the dry mixture (flour, sugar, salt).
Make sure the fat is entirely incorporated with the flour mixture. You don’t want to see any pieces or chunks of solid fat in there.
Cold is better. The colder the fat is when you add it to the dough, and the colder the pie crust is before baking, the better the results.
The reason is very simple. If the fat is cold, it will take longer to melt, and this way the water content in the fat won’t have enough time to react with the gluten in the flour, which would result in a less flaky crust, because it would have more gluten development! Gluten strands are proteins that develop when you add water to flour.
Gluten development is what provides elasticity and structure to the dough.
Two things can affect gluten development: liquid content, and mixing method.
The more liquid you add, and the more, or harder you mix, the stronger the gluten formations.
That’s why you tend to knead bread dough a lot more than you mix scones dough, or pie dough.
For best flaky results, you want to mix minimally, and add just enough liquid.
What fats to use in pie dough?
I am using a combination of shortening and butter for my pie crust. Butter provides a better flavor, shortening helps with the structure of the dough. Shortening is better for the structure because it has a higher melting temperature, which means it will avoid those interactions between the gluten in the flour and the water content in the fat (which means you’ll have a flaky crust).
By all means, feel free to use all butter! The crust will be wonderful as well!
Some people like to leave their fat in larger chunks when adding to the dough. When I cut my fat into the flour, I make sure to obtain a very coarse and almost entirely incorporated mixture. And the reasons are:
- Incorporating the fat into the flour until the mixture is well incorporated will help hydrate the flour. This way, you’ll end up needing less water to bring the dough together. And as we’ve discussed, water content interferes with gluten development and affects flakiness.
- The dough will come together easier if everything is better incorporated, so you will have to mix the water in for less time. Less mixing, less gluten development. And more flakiness!
- The dough will stick to the counter way less when you are trying to roll it out. If you have huge chunks of fat in your dough, it will soften up and start to melt as you are rolling the dough out.
- And if you have huge chunks of fat in your dough, when you bake it, it will melt much faster than if it was incorporated with the other ingredients.
Tangy. Delicious. Tart. Sweet. Won-der-ful!
Strawberry Rhubarb is a classic combo in my house! It’s my husband’s favorite pie.
This Strawberry Rhubarb galette is perfect for spring and summer, when rhubarb and strawberry are fresh and in season, but this pie will also work well if using frozen strawberry and rhubarb.
I am using brown sugar and granulated sugar, feel free to sub for other type of sugar, such as all granulated, or coconut, or all brown sugar.
If you like this recipe, here are some more ideas you might enjoy:
- Strawberry Rhubarb Almond Cake
- Apricot Rhubarb Tart
- Pistachio Pie
- Blueberry Cheesecake Pie
- Creme Brûlée Pie
And I even have a Vegan version of this Strawberry Rhubarb Galette recipe here!
I hope you enjoyed today’s post and video, if you make this recipe make sure to tag me on instagram and comment below, I simply love seeing the posts of wonderful bakers around the world making my recipes!
Strawberry Rhubarb Galette
Strawberry Rhubarb Galettes are a delicious and beautiful spring and summer dessert. The crust is very crispy, flaky, and light. The filling is tangy, sweet, and also just enough tart!
(9 oz, 255 grams)
fine sea salt
(4 oz, 113 grams)
(1.76 oz, 50 grams)
ice cold water
(or more as needed)
sliced into 1/2” pieces
(3.5 oz, 100 grams)
(2.33 oz, 66 grams)
about 1/2 lemon
You can make the dough by hand, or using a food processor.
If making by hand, place the flour, sugar, and salt in a large bowl. Mix to combine.
Use a fork, a pastry cutter, or your hands to incorporate the butter and shortening into the flour mixture.
If using the food processor, just pulse a few times.
Regardless of the method you use, make sure the butter/flour mixture has the consistency of coarse meal, no big lumps of fat in the dough.
By hand it will take a big longer, and the food processor will make the job easier to get done. However, as you can see on my video above, I make this dough with my hands, to show it's possible and easy to do so.
Now, slowly add 6 to 7 tablespoons of cold water to the dough. If using the food processor, you can add a couple of tablespoons and pulse one time. Add a couple more tablespoons and pulse again. Do this until you’ve added all the water.
- If doing it by hand, simply mix the dough with a spatula.
- Now, if the dough is clumping together, that’s a sign you don’t have to add anymore water.
- If the dough is too crumbly and dry, add a bit more water, one tablespoon at a time.
The dough shouldn’t be too wet, but it also shouldn’t be crumbling apart.
Form the dough into a ball and wrap it in plastic. Place it in the refrigerator for 2-4 hours, until completely firm.
For the filling, simply mix all the ingredients together.
After dough has chilled thoroughly, cut it into 4 pieces
- Roll each piece out til about 1/4” thick.
- Cut out a 8” circle out of the rolled out dough.
Gather the trimmings together, you can maybe even use it for a 5th smaller galette at the end.
- Spread a bit of filling in the center of each circle, leaving about 1 1/2” border.
Start folding the border over. Crimp the edges where the dough overlaps itself, to help seal the dough, so it doesn't come open when you start baking.
Pre-heat the oven to 375ºF.
Whisk the egg yolk and water together.
Once the oven is pre-heated, brush the galettes with the egg wash.
Bake the galettes for 25-30 minutes, baking time will vary according to the place in the oven where you bake the galettes, and the size of the galettes. Start to check at the 15 minute mark, to see if you need to rotate the pans, in order to bake evenly.
The galettes are done baking when the crust is golden, and the filling is bubbly.
To serve, spoon some ice cream on top, if desired.
The galettes will keep in the fridge for up to 4 days.
Shortening: You can replace the shortening for butter if you don’t feel like using any shortening.
Fat: Whatever fat you are using, make sure it’s super cold. You can place the fat (butter, shortening) in the freezer for 15 minutes before making the dough if you want to. It helps yield a super crispy and flaky crust.
Before baking: If the dough is melting, and too soft, place it in the fridge or freezer until solid before baking.
Amount: I make 4 individual size galettes with this recipe, and with the trimmings, I am usually able to make a 5th smaller galette. You can make as many as you’d like. The size of the galettes will vary depending on how much dough you use.
Filling: Add a bit of cinnamon, or cardamom to the filling if desired.
Lemon juice: Feel free to replace the lemon juice with orange juice or other citrus. You can also add some zest to the filling.