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Baked strawberry rhubarb galettes with golden flaky crusts and juicy fruit filling on a serving platter.
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Strawberry Rhubarb Galette

These Strawberry Rhubarb Galettes are a beautiful spring and summer dessert featuring a flaky, buttery crust and a sweet-tart filling bursting with fresh strawberries and rhubarb.
Course Dessert
Cuisine American
Keyword galette, rhubarb, strawberry
Prep Time 40 minutes
Cook Time 50 minutes
Resting time 3 hours
Total Time 4 hours 30 minutes
Servings 4 galettes
Calories 400kcal
Author Camila Hurst

Ingredients

Crust

Filling

  • 3 cups rhubarb sliced into 1/2-inch pieces
  • 3 cups strawberries, quartered
  • ½ cup brown sugar 100g
  • ⅓ cup granulated sugar 66g
  • 2 tbsp lemon juice
  • ¼ cup cornstarch

For Assembly

  • 1 egg yolk
  • 1 tsp water
  • ¼ cup turbinado sugar

Instructions

  • Prepare your favorite homemade pie crust, puff pastry, or tart dough recipe, or use store-bought pie dough. Chill the dough according to the recipe directions before proceeding.
  • In a large bowl, combine the rhubarb, strawberries, brown sugar, granulated sugar, lemon juice, and cornstarch. Stir until evenly combined.
  • Preheat the oven to 375ºF.
  • Divide the chilled dough into 4 portions.
  • Roll each portion into a circle about 1/4-inch thick and approximately 8 inches wide.
  • Transfer the rolled-out dough to a baking sheet lined with parchment paper. It's best to assemble the galettes directly on the baking sheet, as they can be difficult to move once filled and shaped.
  • Place a portion of the filling in the center of each dough circle, leaving about a 1 1/2-inch border around the edges. As the fruit sits, it will release some juice into the bowl. Use a slotted spoon or your hands to transfer mostly the fruit to the dough, leaving behind any excess liquid. This will help prevent the galettes from becoming soggy.
  • Fold the edges of the dough over the filling, pleating as needed. Press gently wherever the dough overlaps to help seal the galette.
  • Whisk together the egg yolk and water. Brush the exposed dough with the egg wash.
  • Bake for about 35 minutes, until the crust is golden brown and the filling is bubbling. Rotate the pans halfway through baking if needed for even browning.
  • Allow the galettes to cool slightly before serving. Serve warm with vanilla ice cream, if desired.
  • Store leftovers in the refrigerator for up to 4 days.

Notes

Crust: You can use my pie crust, puff pastry, or tart crust recipe for these galettes. Store-bought pie dough also works well.
Before Baking: If the dough becomes soft or difficult to handle, chill the assembled galettes in the refrigerator or freezer until firm before baking.
Yield: This recipe makes 4 individual galettes. Depending on how thinly you roll the dough and how much filling you use, you may have enough scraps for a smaller fifth galette.
Flavor Variations: Add a pinch of cinnamon or cardamom to the filling for extra warmth and flavor. Citrus: Orange juice can be used in place of the lemon juice. Citrus zest is also a delicious addition to the filling.
Bake Time: The bake time can vary depending on the size of your galettes, the thickness of the dough, and your oven. Some galettes may need longer than 30 minutes. Don't rely solely on the timer. Bake until the crust is a deep golden brown and the filling is actively bubbling in the center. If the crust is pale, continue baking for a few more minutes.

Nutrition

Serving: 1galette | Calories: 400kcal