Description
This Strawberry Rhubarb Puff Pastry Galette is a rustic and delicious dessert featuring a flaky, golden puff pastry crust filled with a sweet and tangy mixture of fresh strawberries and rhubarb. Enhanced with vanilla, lemon juice, and a hint of cardamom, this galette is easy to assemble and perfect for serving warm with dairy-free ice cream or whipped cream.
Ingredients
Puff Pastry
- 1 sheet store-bought puff pastry, thawed
- All purpose flour (for dusting)
- 2 teaspoons maple syrup (optional, for browning the crust)
- 1 tablespoon turbinado sugar (optional; for the crust)
Fruit Filling
- 1 stalk rhubarb, diced
- 8 ounces fresh strawberries, ends trimmed and sliced
- 1-2 teaspoons fresh lemon juice
- 3-4 tablespoons cane sugar
- 1 teaspoon vanilla extract or 2 teaspoons vanilla bean paste
- Pinch of cardamom (optional)
- 1/4 teaspoon salt
- 2 tablespoons cornstarch
Instructions
- Prep: Thaw the puff pastry following package instructions. Preheat your oven to 400°F (204°C), and line a rimmed baking sheet with parchment paper to prevent sticking.
- Prepare the Filling: In a large bowl, combine diced rhubarb, sliced strawberries, 1 teaspoon fresh lemon juice, 3 tablespoons cane sugar, vanilla extract or vanilla bean paste, cardamom if using, and salt. Mix thoroughly. Taste a strawberry piece and adjust by adding more lemon juice or sugar if desired. Once seasoned, sprinkle 2 tablespoons cornstarch over the mixture and stir until dissolved and translucent. Set aside.
- Roll out Puff Pastry: Generously dust a clean cutting board or work surface with flour. Unfold the thawed puff pastry onto the surface and lightly dust the top with flour as well. Using a rolling pin, gently roll out the middle of each side to shape the dough more into a circle. Carefully transfer the rolled-out pastry to the prepared baking sheet.
- Assemble Galette: Spoon the fruit filling into the center of the puff pastry forming a rough circle, leaving at least 1 1/2 inches of dough around the edges. Fold the outer edge of the dough over the fruit, pinching the folds to create a rustic crust. Fold any pointy edges underneath to make a more uniform circular shape.
- Optional Crust Preparation: To achieve a golden, crispy crust, lightly brush the pastry border with maple syrup and sprinkle evenly with turbinado sugar.
- Bake: Place the galette on the middle rack and bake for 25 to 30 minutes until the puff pastry edges have risen and turned golden brown. Remove from the oven and let it rest for 10 minutes to allow the filling to set.
- Serve: Transfer the galette to a cutting board and slice into 6 to 8 pieces. Serve warm on its own or topped with dairy-free vanilla ice cream or whipped cream. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in an oven or toaster oven before serving.
Notes
- Ensure puff pastry is fully thawed before rolling to prevent cracking.
- Adjust lemon juice and sugar in filling to balance tartness and sweetness as desired.
- Dusting with flour helps prevent sticking while rolling the pastry.
- Folding the pastry edges under creates a neater, more polished galette shape.
- Maple syrup and turbinado sugar on the crust add both shine and a pleasant crunch.
- Letting the galette rest after baking helps the filling thicken and makes slicing easier.
- Store leftovers refrigerated and reheat gently to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
