Strawberry Rhubarb Galette {aka Easy Pie}
Rustic. Juicy. Simple. My Easy Strawberry Rhubarb Galette recipe is easy to prepare and loaded with juicy strawberries and tart rhubarb. Pair this delicious dessert with a dollop of vanilla ice cream and you have yourself an irresistible treat perfect for a warm summer day!
Equipment
- 1 Food Processor bowl fitted with steel blade
- 1 Baking Pan (large)
- 1 Rolling Pin
Ingredients
Galette Crust
- 2 cups All-purpose Flour + additional for work surface/rolling pin
- 2/3 cup Unsalted Butter Cold, cubed
- 1 tbsp Granulated Sugar
- 1 tsp Kosher Salt
- 7 tbsp Cold water (Ice-cold) 3 separate additions: 3 tbsp, 3 tbsp, 1 tbsp (+ more as needed)
Strawberry Rhubarb Filling
- 3 cups Strawberries washed, stems removed, quartered
- 3 cup Rhubarb washed, roughly chopped into 1-1.5" pieces
- 1/2 cup Brown Sugar
- 1/4 cup Cornstarch
- 1/2 Lemon, juiced
Assembly
- 1 tsp Water
- 1 Egg large
- 1 tbsp Turbinado Sugar for decorating
- 2 tbsp Strawberry or Raspberry Jam (+1 tbsp water) optional - for a glazed tart appearance
- a scoop of ice cream! optional
Instructions
Galette Crust
- To the bowl of a food processor, add flour, sugar, and salt. Briefly pulse to aerate mixture (approx. 4-5 pulses)
- Add cubed butter to the food processor. Pulse until butter pieces are the size of peas and interspersed in the flour mixture.
- Add 3 tbsp of ice-cold water to the mixture. Pulse 4-5x or until dough is just barely moistened. Add another 3 tbsp ice-cold water. Continue to pulse until mixture becomes thick (note: you are looking for the dough to begin to clump together). Add an additional 1-2 tbsp of ice-cold water, as needed.
- Invert dough onto floured work surface. Press dough together into a ball, cover in plastic wrap, and refrigerate for at least 1h.
Strawberry Rhubarb filling
- Wash and cut your strawberries and rhubarb.
- In a large bowl, combine fruit with sugar, and lemon juice. Mix until evenly combined. Add cornstarch. Mix once more. Set aside
Assembly
- Remove dough ball from the refrigerator and place onto a floured surface. Roll into a 12" circle. Transfer the dough to your parchment lined baking sheet. Use a 9" cake pan to imprint the centre of the circle (note: this will be the area that is later filled with fruit).
- Add fruit mixture to the area within your 9" round imprint (note: only add the fruit, not the additional juices).
- Fold up edges of the dough onto the fruit in the centre, overlapping sides slightly.
- Seal edges with egg wash (egg and water), and sprinkle with Turbinado sugar. Preheat oven to 400F (375F convection bake). Return your galette to the refrigerator until oven is preheated.
- Bake Strawberry Rhubarb Galette for 45 min or until pastry crust is golden brown and fruit have reduced in size. Allow Strawberry Rhubarb Galette to cool completely on baking sheet.
- Optional: While hot, brush the strawberry/raspberry jam dilution on top of your fruit for a glazed galette appearance.
- Serve with ice cream (optional), and enjoy!
Video
Notes
Sofia’s Tips:
- Crust not coming together? Add additional ice-cold water, a tablespoon at a time, and gently pulse until the dough comes together in a ball
- Remember to keep your galette crust cold!! A galette crust must be cold prior to baking to allow for the steam of the melting butter to create air pockets for a flaky crust.
- Don’t stress about the shape: Uneven folds and leaking juices = rustic charm.
- Cold dough is key: Keep the butter cold and chill the dough before rolling for the flakiest crust.
- Let it cool fully: This gives the filling time to thicken naturally—cutting it too early may result in a runny slice.
- Add a scoop of vanilla ice cream: Not required... but oh so delicious!
Nutrition
Calories: 342kcalCarbohydrates: 45gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 61mgSodium: 306mgPotassium: 126mgFiber: 1gSugar: 17gVitamin A: 522IUVitamin C: 4mgCalcium: 41mgIron: 2mg
Tried this recipe?Let us know how it was!