A simple and classic strawberry rhubarb galette that will sure to be your new summer favorite. The ease of making a galette makes this a favorite among first time pie dough makers.
Every spring I attempt to start my own garden. It usually ends in lots of tears, dirt in my hair, and a few green tomatoes. A few years ago, however, I managed to grow rhubarb and it grows back each and every year without fail. It’s the one thing that gives me hope that I can actually grow something without killing it (lavender, on the other hand, does a wonderful job of putting me in my place). This year, my daughter asked for us to grow strawberries. I planted roots, but nothing yet.
But each year I get a harvest of rhubarb, I need to use it up in something amazing. My first dish is usually something like my rhubarb pear crisp and then I go on to make this strawberry rhubarb galette which is my daughter’s favorite dessert. What I love about this galette is that it is a classic flavor combination – strawberries and rhubarb are a match made in food heaven. And it is so, so easy to make.
I always recommend people to try making a galette if they want a pie, but have never actually made a pie on their own before. A galette is basically an open faced, free form pie which means it is perfect for practicing making dough and rolling it out. There isn’t even a need to do anything to the ages because the more jagged and imperfect, the more beautiful and interesting the galette looks.
What makes this strawberry rhubarb galette amazing is that you reserve some of the juices from the fruit and cook down into a thick, dark syrup. It has a nice depth of flavor and when you brush it on your finished galette, it makes it taste incredible. Pair it with fresh whipped cream, creme fraiche, or even a scoop of strawberry rhubarb ice cream for a truly wonderful dessert.
Strawberry Rhubarb Gallette
- 2 sticks unsalted butter, cut into small pieces and frozen
- 2½ cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 1 tablespoon dried lavender (optional)
- ½ cup ice water
- egg wash (1 beaten egg, 1 tablespoon water)
- 3 cups sliced strawberries
- 3 cups chopped rhubarb
- 1¼ cup granulated sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- Cut the butter into the flour, salt, sugar, and lavender (if using) either using a pastry cutter or a food processor. The end result should look like coarse crumbs mixed with pea-sized pieces. Slowly add the water, mixing until just combined. It should come together if you squeeze.
- Turn the dough onto plastic wrap and press together into a large disc and cover well.
- Chill in the refrigerator for at least one hour (I chilled mine overnight)
- Mix together the ingredients for the filling together, except for the vanilla. Leave the fruit to macerate in the sugar for about an hour. Drain the liquid and reserve. Stir the vanilla into the fruit.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- While the fruit is macerating, roll out the dough on a lightly floured surface into a large, round circle. Do not worry if it is imperfect. Place on the baking sheet.
- Place the fruit in the middle of the dough leaving a 2-inch border and fold the edges into the center over the fruit.
- Brush with the egg wash and bake for approximately 30 - 40 minutes, or until the center is bubbly and the edges of the crust is a golden brown.
- While the galette is cooking, take the reserved juices and heat in a saucepan until very thick.
- Remove the baked galette and brush with the syrup. Serve warm, or room temperature.
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