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Strawberry Rhubarb Galette
65% authentic · French-inspired American
A rustic, free-form tart where a simple pastry dough is folded around a sweet and tart strawberry rhubarb filling, baked until golden and slightly crisp.
Ingredients
- all-purpose flour1.5 cups
- unsalted butter, cold and cubed0.5 cup
- ice water0.25 cup
- salt0.5 teaspoon
- fresh strawberries, hulled and halved2 cups
- fresh rhubarb, chopped2 cups
- granulated sugar0.75 cup
- cornstarch2 tablespoons
- lemon zest1 teaspoon
- egg, beaten (for egg wash)1
- turbinado sugar (for sprinkling)1 tablespoon
Steps
- 1
Make the dough: In a bowl, combine flour and salt. Cut in cold butter until crumbly. Add ice water, mixing until dough just forms. Shape into a disc, wrap, and chill for 30 minutes.
- 2
Prepare the filling: In a bowl, gently mix strawberries, rhubarb, granulated sugar, cornstarch, and lemon zest.
- 3
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 4
On a lightly floured surface, roll out the dough into a rough 12-inch circle.
- 5
Transfer the dough to the prepared baking sheet.
- 6
Spoon the strawberry rhubarb filling into the center of the dough, leaving a 2-inch border.
- 7
Fold the border of the dough up and over the edges of the filling, pleating as you go.
- 8
Brush the folded crust with the beaten egg wash and sprinkle with turbinado sugar.
- 9
Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
- 10
Let cool slightly before serving.
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