Description
This rustic Strawberry Rhubarb Fruit Galette features a buttery, flaky crust enveloping a vibrant, tangy-sweet filling of fresh strawberries and rhubarb. Perfectly caramelized edges and a hint of lemon zest elevate this delightful dessert, making it a charming centerpiece for any gathering or a cozy treat.
Ingredients
For the Dough
- 1 ½ cups flour
- ½ cup unsalted butter (frozen and cut into small cubes)
- 2 egg yolks
- ¼ tsp sea salt
- 1 ½ tbsp granulated sugar
- 3 tbsp ice cold water
For the Filling
- 3 cups rhubarb (sliced into ½” pieces)
- 3 cups strawberries (quartered)
- ¼ cup granulated sugar
- 2 tbsp lemon juice
- ½ lemon (zested)
- ¼ cup cornstarch
For the Topping
- 1 egg yolk
- 1 tbsp turbinado sugar
Instructions
- Preheat Oven: Preheat your oven to 425ºF to ensure it’s hot and ready for baking the galette crust perfectly.
- Prepare the Dough: In a food processor, combine flour, cold butter, ice water, egg yolks, sea salt, and granulated sugar. Pulse until the mixture forms pea-sized crumbs resembling wet sand. Alternatively, cut the butter into dry ingredients and eggs using a pastry cutter until similar in texture.
- Shape and Chill Dough: Transfer the dough to a lightly floured surface or parchment paper and shape it into a disk. Wrap it tightly in plastic wrap and refrigerate for 45 minutes to 1 hour to firm up the dough and enhance flakiness.
- Mix the Filling: In a medium bowl, gently toss rhubarb, strawberries, granulated sugar, lemon juice, lemon zest, and cornstarch until all fruit pieces are well coated. Set aside to macerate and thicken.
- Roll Out Dough: Remove the dough from the fridge and place on parchment paper. Using a rolling pin, roll it out from the center to a 14-inch wide circle, ensuring even thickness. Place the parchment and dough onto a baking sheet.
- Assemble Galette: Spoon the fruit filling into the center of the dough circle, leaving a 2-inch border free of filling. Fold the border edges over the filling, overlapping folds lightly and pressing to adhere.
- Prepare Crust Topping: Whisk one egg yolk in a small bowl. Using a pastry brush, gently brush the folded crust edges with the egg yolk to enhance browning. Sprinkle turbinado sugar over the brushed edges for added sparkle and crunch.
- Bake: Place the galette in the preheated oven and bake for 30–40 minutes, or until the crust is golden brown and crisp and the filling is bubbling.
- Cool and Serve: Remove from oven and allow to cool on a wire rack for about 10 minutes. Serve warm or at room temperature, optionally with ice cream or whipped cream for an extra indulgence.
Notes
- Freezing and cutting butter into small cubes ensures a flaky crust texture.
- Chilling the dough is essential to prevent shrinking during baking.
- Be gentle when tossing the fruit filling to avoid breaking the fruit pieces.
- The cornstarch helps thicken the fruit juices as the galette bakes, preventing a soggy crust.
- Using turbinado sugar on the crust layering adds a nice crunchy texture and sparkling appearance.
- Letting the galette cool slightly before cutting helps the filling set better.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
