Description
A rustic, free-form tart combining the sweetness of strawberries with the tartness of rhubarb in a flaky, all-butter crust. This easy homemade galette is a delightful spring and summer dessert.
Ingredients
- For the Crust:
- 1½ cups (188g) all-purpose flour
- ¾ cup (170g) cold unsalted butter, cubed
- ¼ tsp salt
- ¼ to ⅓ cup (50-78ml) ice water
- Filling Base:
- 4 tbsp (24g) ground almonds (or rolled oats)
- For the Filling:
- 2¾ cups (340g) rhubarb, cut into ¾” pieces
- 2 cups (300g) strawberries, hulled and sliced
- 2 tbsp (15g) cornstarch
- ⅓ cup (65g) sugar
- 1 tsp vanilla extract
- To Finish:
- 1 egg yolk + 1 tbsp (15ml) milk (for egg wash)
- Optional: 2 tbsp strawberry jam (for glaze)
Instructions
- Prepare the crust: Mix flour, salt, and butter until crumbly. Add ice water gradually until dough forms. Do not overmix. Chill for 20 minutes.
- Preheat oven to 400ºF (205ºC). Line a baking sheet with parchment paper.
- Roll out dough into a 16-inch circle on a floured surface. Transfer to the baking sheet.
- Spread ground almonds evenly, leaving a 2-inch border.
- In a bowl, mix rhubarb, strawberries, cornstarch, sugar, and vanilla.
- Pile the fruit mixture over the almonds, leaving a 2-inch edge.
- Fold the dough over the filling to create a rustic border.
- Brush the dough edges with egg wash.
- Bake for 35–45 minutes until golden and bubbly.
- Optional: Warm jam and brush over the fruit for glaze.
- Cool the strawberry rhubarb galette for 30 minutes before serving.
Notes
- For a nut-free version, use rolled oats instead of ground almonds.
- Ensure rhubarb and strawberries are patted dry before adding to the filling.
- Allow the galette to cool slightly before slicing for best results.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 200 kcal
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