This classic–and easy to a make– galette is the perfect combination of sweet strawberries and tangy rhubarb in a flaky crust. Serve it with whipped cream or, for an extra treat, a scoop of ice cream.
Three Tips for Galette Magic.
Want to make a perfect strawberry-rhubarb galette? Keep these three tips in mind.
- Use Ripe Strawberries. Choose strawberries that are ripe and fragrant.
- Chill the Dough. Warm pie dough is difficult to work with and doesn’t bake up as flaky as cool dough. Before rolling out the dough, chill it in the refrigerator for at least 30 minutes.
- Look for Bubbles: Rhubarb and strawberries release a lot of liquid as they bake. Make sure the filling bubbles before you remove the galette from the oven.
Ingredients You’ll Need.
The galette’s ingredients aim to showcase the strawberries and rhubarb, allowing their flavors to take center stage.
- Strawberries: For the best flavor, use in-season ripe strawberries. Frozen strawberries don’t work in this recipe because they can make the filling too watery.
- Rhubarb: Select firm stalks of rhubarb. I like to use red rhubarb because the color makes for a pretty galette. Green rhubarb, surprisingly, is just as sweet and can be used in the galette. Whenever rhubarb you use be sure to remove the leaves. They are toxic.
- Sugar: Granulated sugar sweetens the filling. Since rhubarb is so tart, I usually use a half cup of sugar. You can reduce the sugar but I wouldn’t go below 1/3 cup.
- Lemon Zest and Juice: A lemon adds a nice bright, citrusy note to the filling. Remember to zest the lemon before juicing.
- Cornstarch: Rhubarb is watery. So you need cornstarch to thicken the filling.
- Pie Crust: This galette tastes great with either a homemade crust or a store-bought 9-inch crust.
Optional Ingredients.
- Strawberry Jam: A little strawberry jam spread onto the pie dough boosts the strawberry flavor and adds a touch of sweetness.
- Graham Cracker Crumbs: A sprinkle of graham cracker crumbs helps to absorb the extra moisture from the jam and adds a very light touch of flavor.
- Egg: Brushing the crust with a little beaten egg helps the crust to brown. Just note that you’ll use very little egg.
- Turbinado or Extra Granulated Sugar: I like to sprinkle a little turbinado sugar on the crust. It adds sweetness and crust. Totally optional but a nice touch.
Roll, Fill, and Bake. How to make this galette, step-by-step.
Putting this galette together is as easy as preheating your oven, making the filling, and assembling the galette. Then baking until the filling bubbles and the crust is golden brown. If you’ve never made a galette before, let’s take a look at each step.
Step One: Heat Your Oven and Prepare the Pan.
Before you being making the galette, preheat your oven to 350℉. This way your oven is ready to go after you assemble the galette. Then line a half sheet pan (13×18 inches) with a piece of parchment paper. This step is so important. Strawberry rhubarb galettes tend to leak a little as they bake. Lining your pan with parchment help make clean-up easy because the juices from the filling don’t stick to the pan.
Step Two: Make the Filling.
Now it’s time to make the filing. Slice the washed strawberries and rhubarb into uniform pieces. I like to cut the rhubarb into ½ inch slices. Then, in a large bowl, rub the lemon zest together with the granulated sugar. This releases the oils in the zest and adds such a lovely flavor to the galette. Once you’ve done that, whisk the cornstarch into the sugar. Doing this helps prevent the cornstarch from clumping when it combines with the fruit.
Gently stir the lemon juice together with the cut fruit. After it’s coated, add the sugar mixture. You’ll see the fruit almost immediately start to release juices. And that’s it. The filling really is that easy.
Step Three: Roll Out the Crust.
Take your prepared pie dough (either homemade or store-bought) and place it on a lightly floured surface. Using a rolling pin, gently roll out the dough into a circle, about 12- inches across.
After you roll out the dough, transfer it to your parchment-lined pan. This is so important. If you fill the galette on the counter, it’s tough to move it to the pan.
Step Four: Fill the Galette.
If you’re using strawberry jam and graham cracker crumbs, spread the jam onto the crust, leaving a border of about 2 inches. Then sprinkle the crumbs over the jam.
Spoon the filling onto the pie crust. It’s important to leave a border of 2-inches whether you’re using jam or not.
Fold the border over the filling, crimping it as needed. This rustic folding technique gives the galette its characteristic appearance. At this point, I like to brush the crust with the beaten egg and sprinkle generously with sugar. It helps the crust brown beautifully and adds a touch of sweetness.
Step Five: Bake Until the Filling Bubbles.
Place the baking sheet in the preheated oven and bake until the filling bubbles in the center. This is important. Cornstarch doesn’t thicken until it boils. The baking time may vary depending on your oven and the thickness of the crust.
Once the filing bubbles and the crust is brown, remove the pan from the oven. The galette is very delicate at this point. So don’t try to move it off the pan while it’s hot or it will break apart.
Let the galette cool right on the pan. Then, when it’s cool or, slightly warm, slice and enjoy. I love it with whipped cream or a scoop of vanilla ice cream.
Strawberry Rhubarb Galette
Ingredients
For the Filling
- ½ cup granulated sugar
- Zest of one lemon about 1 teaspoon
- 2 tablespoons cornstarch
- 8 ounces strawberries, washed and sliced (about 1 ½ cups sliced strawberries)
- 8 ounces rhubarb washed and cut into ½ inch pieces (about 3 cups sliced rhubarb)
- Juice of one lemon (about 1 tablespoon)
For the Crust
- 1 single pie crust
- 2 tablespoons strawberry jam
- 1 tablespoon graham cracker crumbs (1 full graham cracker sheet broken into crumbs)
- 1 large egg, whisked, optional
- Turbinado sugar, about one teaspoon, optional
Instructions
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Preheat oven to 350℉. Line a half sheet pan (13×18-inches) with parchment paper.
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Rub together the sugar and lemon zest until the zest is evenly mixed through the sugar. Add the cornstarch. Stir to combine. Gently stir together the strawberries and rhubarb with the lemon juice. Then add the sugar mixture and stir until the fruit is evenly coated. Set aside.
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Roll the dough out on a lightly floured surface into a 12-inch circle. Place the dough on the pan.
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If using the jam and graham crumbs, spread the jam onto the pie dough, leaving a 2-inch border. Sprinkle the graham crumbs over the jam.
Gently spoon the filling onto the dough, leaving a 2-inch border of dough.
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Fold the dough over the filling, pleating as needed. Brush the edge with the whisked egg and sprinkle sugar over the dough.
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Bake until the filling bubbles in the center and the crust is golden brown, about 30 minutes.
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Remove the pan from the oven and allow the galette to cool on the pan.
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Store the leftover galette in the refrigerator for up to three days.
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