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overhead view of baked strawberry rhubarb galette on parchment paper with a fork and pie server nearby
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Strawberry Rhubarb Galette

Make this Strawberry Rhubarb Galette with a flaky crust and juicy fruit filling for an easy spring dessert everyone will love.
Prep Time20 minutes
Cook Time40 minutes
Additional Time30 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Author: Jamie Sherman

Equipment

Ingredients

for the crust

  • 1½ cups all-purpose flour
  • 2 teaspoons granulated sugar
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter cold and cubed
  • 4-5 tablespoons ice water
  • 1 teaspoon apple cider vinegar

for the filling

  • 2 cups rhubarb sliced into ½-inch pieces
  • 1½ cups strawberries hulled and sliced
  • ½ cup granulated sugar
  • 2-3 tablespoons cornstarch
  • 1 teaspoon lemon zest
  • 1 tablespoon unsalted butter cut into small pieces

for assembly

  • 1 large egg beaten
  • 1 tablespoon turbinado sugar optional

Instructions

  • In a large bowl, whisk together flour, sugar, and salt. Cut in butter until crumbly.
    1½ cups all-purpose flour, 2 teaspoons granulated sugar, ½ teaspoon kosher salt, ½ cup unsalted butter
  • Add ice water and vinegar. Mix until dough just comes together.
    4-5 tablespoons ice water, 1 teaspoon apple cider vinegar
  • Shape into a disk, wrap, and chill for at least 30 minutes.
  • Toss rhubarb, strawberries, sugar, cornstarch, and lemon zest. Let sit 10 minutes.
    2 cups rhubarb, 1½ cups strawberries, ½ cup granulated sugar, 2-3 tablespoons cornstarch, 1 teaspoon lemon zest
  • Preheat oven to 400°F. Line a baking sheet with parchment paper.
  • Roll dough into a 12-inch circle and transfer to baking sheet.
  • Add filling to center, leaving a 2-inch border. Dot with butter.
    1 tablespoon unsalted butter
  • Fold edges over filling, pleating as needed.
  • Brush with egg wash and sprinkle with turbinado sugar.
    1 large egg, 1 tablespoon turbinado sugar
  • Bake 35-40 minutes until golden and bubbly.
  • Cool at least 15 minutes before slicing.

Notes

🥡 STORAGE

  • Store leftovers covered in the refrigerator for up to 3 days.
  • Keep in an airtight container or wrapped tightly once cooled.

♨️ REHEATING

  • Reheat in a 300°F oven for 8-12 minutes.
  • Reheat in an air fryer at 300°F for 3-5 minutes.
  • Microwave in short bursts, though the crust softens.

❄️ FREEZING

  • Freeze baked galette up to 2 months, wrapped well.
  • Thaw overnight in the refrigerator before reheating.
  • Freeze unbaked galette, then bake from frozen, adding extra time.

💡 TIPS FOR BEST RESULTS

  • Keep butter and water cold.
  • Use more cornstarch if the fruit is very juicy.
  • Let filling sit before assembling.
  • Leave enough border for folding.
  • Cool before slicing for cleaner cuts.

🍳 ALTERNATE COOKING METHODS

  • Bake on a preheated baking sheet for a crisp bottom.
  • Use a pizza stone for extra browning.

♻️ LEFTOVERS

  • Serve over yogurt or ice cream.
  • Reheat and top with whipped cream.
  • Chop and layer into parfaits.

📝 NOTES

  • Rustic edges are part of the charm.
  • Add almond flour or breadcrumbs under filling if very juicy.
  • Do not thaw frozen fruit before using.
  • Best enjoyed fresh, but leftovers reheat well.

Nutrition

Serving: 1slice | Calories: 288kcal | Carbohydrates: 38g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 158mg | Potassium: 167mg | Fiber: 2g | Sugar: 17g | Vitamin A: 463IU | Vitamin C: 19mg | Calcium: 42mg | Iron: 1mg
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