Sweet and tart and flaky and buttery, this strawberry rhubarb galette is everything you’d want and more from an early summer dessert.
For the dough:
- 1 cup all-purpose flour
- 3/4 cup whole-wheat pastry flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 3/4 cup cold butter (1 1/2 sticks)
- 1/3 cup ice cold water
- 1 egg, beaten with 1 tablespoon water (for egg wash)
- Additional sugar for dusting (optional)
For the filling:
- 16 ounces strawberries, quartered (about 2 1/2 cups)
- 1 lb. rhubarb, cut into 1/2-inch pieces (about 3 cups)
- 2 teaspoons lemon juice (about 1/2 lemon)
- 3/4 cup sugar
- 1 teaspoon vanilla
- In a large mixing bowl, add flours, sugar and salt and stir to combine. Cut cold butter into the flour using a pastry cutter, two knives, or a food processor, until the mixture resembles coarse meal.
- If using a food processor, add cold water while machine is running, until the dough holds together (about 15-30 seconds). Otherwise, add water to the bowl and using a fork or your hands, mix together until dough forms.
- Turn the dough out onto a sheet of plastic wrap. Press into a flat, round disc, wrap tightly, and refrigerate for 30-60 minutes.
- Meanwhile, in a medium bowl, mix together strawberries, rhubarb, lemon juice, sugar and vanilla until combined.
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- Roll out dough onto a lightly floured surface, about 12 inches in diameter, 1/8 inch thick. Transfer dough to parchment paper.
- Pour strawberry-rhubarb filling onto the dough, leaving a 2-inch border.
- Gently fold the edges of the dough over, covering about 2 inches of the filling, pressing gently to adhere the folds.
- Brush egg wash over the exposed dough edges. Sprinkle sugar over dough edges.
- Bake at 400 degrees until crust is golden-brown and filling is bubbling, about 40-45 minutes.
- Cool on baking sheet for 5 minutes before transferring the galette with parchment paper to a cooling rack. Gently pull parchment paper out from underneath while keeping the galette on the cooling rack. Let cool briefly, another 5-10 minutes. Serve warm or at room temperature.
I forgot to sprinkle sugar over the dough when I shot this but definitely preferred the version I tested with sugar dusted on the crust! So while I say optional, what I really mean is highly encouraged.
- Category: Dessert
- Method: Baking
Keywords: galette, strawberry, rhubarb, tart, pie