When it comes to rustic, heartwarming desserts, few things compare to the charm of a homemade galette. This Strawberry Rhubarb Galette recipe has a special place in my heart, and I’m excited to share it with you all. It reminds me of summer days spent at my grandmother’s farmhouse, where the garden overflowed with ripe strawberries and tangy rhubarb. Those carefree afternoons were filled with laughter, storytelling, and the delightful aroma of baking treats.
As a mother of two energetic kids and an avid traveler, I’ve always been on the lookout for recipes that are both delicious and straightforward. This galette is perfect for busy families, weekend bakers, and anyone who loves a sweet treat with a hint of tartness. The combination of strawberries and rhubarb creates a vibrant filling that bursts with flavor, while the buttery, flaky crust wraps it all together in a cozy embrace.
One of the best things about this recipe is its versatility. You can make the dough in a food chopper if you’re short on time, or mix it by hand if you enjoy the tactile experience of baking. I often make these galettes with my kids, turning it into a fun family activity. We love experimenting with different fillings too—try adding a handful of blueberries or a dash of cinnamon for a unique twist!
Whether you’re hosting a summer picnic, a casual brunch, or just treating yourself to a special dessert, these Strawberry Rhubarb Galettes are sure to impress. They are a testament to the joy of home baking and the simple pleasures of seasonal ingredients. I hope this recipe brings as much joy to your kitchen as it has to mine.
How to Prepare Strawberry Rhubarb Galettes
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Ingredients List:
- 2 cups diced strawberries (fresh or frozen, not thawed)
- 1 tablespoon lemon juice
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 5-7 tablespoons ice water
- 12 tablespoons unsalted butter, frozen for 20 minutes
- ¼ cup turbinado or demerara sugar
- 2 cups all-purpose flour
- 1 large egg yolk
- 1 teaspoon water
- 2 tablespoons corn starch
- 2 cups diced rhubarb (fresh or frozen, not thawed)
- ½ cup packed light brown sugar
- 1 tablespoon granulated sugar
Recipe Steps:
Dough with Food Processor:
- In a food processor, pulse flour, sugar, and salt for 5 seconds. Add cold butter and pulse until mixed well. Gradually add up to 4 tablespoons of ice water, pulsing after each addition, then add ½ tablespoon at a time until the dough begins to come together.
- Transfer dough to plastic wrap, shape into a ball, flatten, wrap, and freeze for 1 hour.
Dough by Hand:
- In a large bowl, combine flour, sugar, and salt. Cut in cold butter with a pastry cutter or fork until there are no large pieces. Gradually add up to 4 tablespoons of ice water, mixing after each addition, then add ½ tablespoon at a time until the dough starts to come together.
- Shape dough into a ball, flatten, wrap in plastic wrap, and freeze for 1 hour.
Strawberry Rhubarb Filling:
- Mix strawberries, rhubarb, brown sugar, granulated sugar, lemon juice, and corn starch in a medium-large bowl. Chill until needed.
Assembling the Galettes:
- Divide chilled dough into 4 pieces. Work with one piece at a time, keeping the others chilled. Shape dough into a ball, flatten on parchment paper, place another sheet on top, and roll out to an 8-inch circle.
- Put strawberry rhubarb filling in the center, leaving a 1-inch border. Fold edges over the filling to create a 6-inch galette.
- Transfer galette with parchment to a sheet pan and freeze. Repeat with remaining dough and filling, placing each galette on the pan in the freezer.
- Preheat oven to 375°F. After at least 20 minutes in the freezer, brush galettes with egg wash (yolk mixed with water) and sprinkle turbinado sugar on the edges.
- Bake on the middle rack until crust is golden and filling is bubbly, about 15-40 minutes, depending on how long they were frozen.
FAQs:
What is the best way to prepare the dough for Strawberry Rhubarb Galettes?
To prepare the dough, you have two options: using a food chopper or by hand. For the food chopper method, combine flour, sugar, and salt, then pulse with cold butter until well blended. Gradually add ice water until the dough comes together. Wrap the dough in plastic wrap and freeze for 1 hour. If preparing by hand, mix the dry ingredients, cut in the cold butter, and gradually add ice water while mixing until the dough forms. Similarly, wrap and freeze the dough for 1 hour.
Can I use frozen strawberries and rhubarb for the filling?
Yes, you can use frozen strawberries and rhubarb without thawing them. Dice them and mix with brown sugar, granulated sugar, lemon juice, and corn starch until well combined. This ensures that the filling will have the right consistency and flavor when baked.
How do I assemble the galettes properly?
First, divide the chilled dough into four pieces, working with one at a time while keeping the others refrigerated. Roll out each piece into an 8-inch circle on parchment paper. Add the strawberry rhubarb filling in the center, leaving a 1-inch border. Fold the edges over the filling to form a 6-inch diameter galette. Freeze the galettes before baking, ensuring they hold their shape during baking.
What is the recommended baking process for Strawberry Rhubarb Galettes?
Preheat your oven to 375°F. After freezing the assembled galettes for at least 20 minutes, brush them with an egg wash made from a yolk mixed with water. Sprinkle turbinado sugar around the edges for extra crunch. Bake the galettes on the middle shelf until the crust is golden and the filling is bubbly, which takes about 15-40 minutes depending on their frozen state.
How can I ensure the galette crust turns out perfectly golden and flaky?
To achieve a golden and flaky crust, make sure the butter is very cold before incorporating it into the dough. Additionally, freezing the dough before rolling it out helps maintain the flakiness. Brushing the edges with an egg wash before baking also adds a golden color. Finally, baking at 375°F ensures the crust crisps up nicely while the filling cooks through.
Strawberry Rhubarb Galettes
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 12 tablespoons unsalted butter frozen for 20 minutes
- 5-7 tablespoons ice water
- 2 cups diced strawberries fresh or frozen, not thawed
- 2 cups diced rhubarb fresh or frozen, not thawed
- ½ cup packed light brown sugar
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons corn starch
- 1 large egg yolk
- 1 teaspoon water
- ¼ cup turbinado or demerara sugar
Instructions
Dough with Food Chopper:
- - Combine flour, sugar, and salt in a food chopper, pulse for 5 seconds. Add cold butter and pulse until well blended. Gradually add up to 4 tablespoons of ice water, pulsing after each addition, then add ½ tablespoon at a time until the dough starts to come together.
- - Place dough on plastic wrap, form into a ball, flatten, wrap it up, and freeze for 1 hour.
Dough by Hand:
- - Mix flour, sugar, and salt in a large bowl. Cut in cold butter with a pastry cutter or fork until there are no large chunks. Gradually add up to 4 tablespoons of ice water, mixing with a spatula after each addition, then add ½ tablespoon at a time until the dough starts to come together.
- - Form dough into a ball, flatten, wrap in plastic wrap, and freeze for 1 hour.
Strawberry Rhubarb Filling:
- - In a medium-large bowl, mix strawberries, rhubarb, brown sugar, sugar, lemon juice, and corn starch until well combined. Refrigerate until ready to use.
Assembling the Galettes:
- - Divide chilled dough into 4 pieces. Work with one piece at a time, keeping others chilled. Form dough into a ball, flatten it on parchment paper, place another sheet on top, and roll out to an 8-inch circle.
- - Place strawberry rhubarb filling in the center, leaving a 1-inch border. Fold edges tightly over the filling to form a 6-inch diameter galette.
- - Transfer galette with parchment to a sheet pan and freeze. Repeat with remaining dough and filling, placing each galette on the pan in the freezer.
- - Preheat oven to 375°F. After at least 20 minutes in the freezer, brush galettes with egg wash (yolk mixed with water) and sprinkle turbinado sugar around the edges.
- - Bake on the middle shelf until the crust is golden and the filling is bubbly, about 15-40 minutes, depending on how long they were frozen.
