Strawberry Rhubarb Galette
This rustic, free-form strawberry rhubarb galette is sweet, tart, juicy, and so easy to make from scratch! The strawberry rhubarb filling bakes into a flaky all-butter pie crust brushed with strawberry jam and gets topped with sweet vanilla ice cream.
Servings: 8
Calories: 109kcal
Equipment
- Food processor or pastry cutter
- Rolling Pin
- Pastry brush
- Large baking sheet
Ingredients
- 1 disc pie dough all-butter pie crust
- 2 cups fresh strawberries hulled & quartered
- 2 cups fresh rhubarb cut into ½" slices
- ½ cup granulated sugar
- ½ teaspoon kosher salt
- 1 tablespoon cornstarch
- 2 tablespoons lemon juice freshly squeezed
- 2 teaspoons vanilla paste or extract
- 1 egg for egg wash
- 2 tablespoons coarse sugar for the crust (demerera or turbinado)
- 2 tablespoons strawberry jam optional, for glaze
- vanilla ice cream for serving
Instructions
- The pie crust needs to be made at least 2 hours in advance and refrigerated before beginning the galette assembly.1 disc pie dough
- Add the sliced strawberries and rhubarb into a bowl and toss with the sugar and salt. Set aside for 30 minutes.2 cups fresh strawberries, 2 cups fresh rhubarb, ½ cup granulated sugar, ½ teaspoon kosher salt
- Add a strainer on top of a saucepan and pour the fruit (scraping all juices) into the strainer. Let all the juice drip through, then transfer the fruit back to the bowl.
- Reduce the juice over medium heat until sticky, bubbly, and coats the back of a spoon. Remove from the heat.
- Meanwhile, add the cornstarch, lemon juice, and vanilla to the fruit and gently stir to combine.1 tablespoon cornstarch, 2 tablespoons lemon juice, 2 teaspoons vanilla paste or extract
- Roll out the pie crust until it's about ⅛"-¼" thick and at least 12" in diameter. Transfer to a parchment-lined baking sheet.
- Add the fruit in a mound in the center of the pie crust, then fold the edges up in sections and gently press them to seal. Pour the reduced fruit juices over the fruit.
- Whisk the egg with about 1 teaspoon of water, then brush onto the pastry. Sprinkle on the coarse sugar, then place the pan in the fridge for 15-30 minutes.1 egg, 2 tablespoons coarse sugar
- While the galette is chilling, preheat the oven to 375℉. Once hot, bake the galette for 40-50 minutes, until the pastry is golden brown and the fruit starts to bubble.
- Tip: Place the pan in the bottom third of the oven for the first 15 minutes, then transfer it to the middle rack. This ensures the bottom is fully cooked.
- Allow the galette to cool to room temperature. Heat the strawberry jam, then brush it over the fruit to give it some sheen (optional, but a nice touch).2 tablespoons strawberry jam
- Top with vanilla ice cream for serving.vanilla ice cream
Notes
Store the galette uncovered at room temperature for one, or covered in the fridge for up to 4 days.
Reheat the galette in a 350℉ oven for 5-10 minutes. These can also be enjoyed at room temperature.
Make the pie dough at least two hours prior to baking so the dough has time to hydrate.
Hot tip!
Nutrition
Calories: 109kcal | Carbohydrates: 25g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 157mg | Potassium: 163mg | Fiber: 1g | Sugar: 20g | Vitamin A: 66IU | Vitamin C: 26mg | Calcium: 37mg | Iron: 0.4mg
