Description
This strawberry rhubarb galette combines the sweetness of strawberries with the tartness of rhubarb in a flaky, buttery crust. It’s an easy dessert that brings joy to any meal and is ideal for gatherings with friends and family.
Ingredients
Scale
- 1½ cups all-purpose flour
- 2 teaspoons granulated sugar
- ½ teaspoon kosher salt
- ½ cup unsalted butter, cold and cubed
- 4-5 tablespoons ice water
- 1 teaspoon apple cider vinegar
- 2 cups rhubarb, sliced into ½-inch pieces
- 1½ cups strawberries, hulled and sliced
- ½ cup granulated sugar
- 2-3 tablespoons cornstarch
- 1 teaspoon lemon zest
- 1 tablespoon unsalted butter, cut into small pieces
- 1 large egg, beaten
- 1 tablespoon turbinado sugar, optional
Instructions
- In a large bowl, whisk together flour, sugar, and salt. Cut in the cold butter until the mixture appears crumbly.
- Add ice water and vinegar to the mixture, combining until the dough forms.
- Shape the dough into a disk, wrap it, and refrigerate for at least 30 minutes to firm up.
- In a mixing bowl, toss together rhubarb, strawberries, granulated sugar, cornstarch, and lemon zest, letting it sit for 10 minutes.
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Roll the chilled dough into a 12-inch circle and place it on the prepared baking sheet.
- Spoon the fruit filling into the center of the dough, leaving a 2-inch border. Dot the filling with small pieces of butter.
- Fold the edges of the dough over the filling, creating pleats as needed around the galette.
- Brush the crust with the beaten egg wash and sprinkle with the optional turbinado sugar.
- Bake in the oven for 35-40 minutes until the galette is golden brown and bubbly.
- Let cool for at least 15 minutes before slicing and serving.
Notes
Chilling the dough is essential for a flaky crust. Don’t skip this step!
Feel free to substitute other fruits like peaches or apples based on the season.
The galette can be served warm or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 12g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg