Easier than pie but just as delicious, this Strawberry Rhubarb Galette features a flaky all-butter crust, folded in a free form manner over a sweet filling of ripe strawberries and tangy rhubarb. It is an uncomplicated dessert that doesn’t require much time to assemble nor does it require a pie dish. It’s the perfect kind of laid-back dessert to throw together in a pinch, when strawberries and rhubarb are bountiful and days are getting sunnier.
The ideal crust for a Galette: a “Pâte Brisée”.
For making a galette, or a “Tarte Rustique” as we call it in France, I find a Pâte Brisée is the best candidate. A “Pâte Brisée” is the French version of a standard pie crust, made with a generous amount of butter. In comparison to a “Pâte Sucrée” (traditionally used for a French Lemon Tart) or a “Pâte Sablée” (traditionally used for a French Frangipane Apricot Tart), a Pâte Brisée is made with only flour, butter and water – no sugar and no eggs. You can use a Pâte Brisée for both sweet and savory pies, tarts, or galettes.
Because the flour and butter are mixed with water (water encouraging the gluten development in the flour), a “Pâte Brisée is sturdier and less sandy – which is what you want to shape galettes easily, and to avoid having the edges crumble when you fold them over the fruits. That said, it is essential not to overmix the dough or your crust will end up too tough once baked. Stop mixing when the dough just comes together.
To sum it up, I love to use a Pâte Brisée for making galettes, as it is deliciously buttery yet easy to work with and very forgiving. The crust is quickly chilled for 20 minutes (for the butter to chill). It is then rolled out and filled with fresh fruits, before the edges are folded over in a free form manner.
The Strawberry-Rhubarb filling
There is a fleeting window in late Spring, when the first strawberries emerge and rhubarb is still lingering around – and they make for the perfect combo. The tanginess of rhubarb marries perfectly with the sweetness of ripe strawberries. This combo also creates a vibrant pink color that makes any dessert look pretty.
Choose crisp, vibrant-colored rhubarb stalks and ripe strawberries. You then add a splash of vanilla extract, sugar and cornstarch to create a deliciously sweet and jammy filling that contrasts well against the crisp buttery crust.
Cooking notes (part 1):
- It is essential to use cold butter and ice cold water to make the dough. Cold butter – not room temperature – will distribute into the flour without softening. And ice-cold water will bind the ingredients together without melting the butter. This ensure little bits of butter are still present in the dough once rolled out, which makes for a most tender baked Pâte Brisée.
- The Pâte Brisée needs to chilled at least 20-30 minutes before being rolled out. If the dough is too cold and firm when trying to roll it out, let it sit for 5 or 10 minutes so it warms slightly, to become easier to roll out.
- If the edges of the dough crack a bit when you fold them over the fruit, don’t fret. You can simply wet your fingers under lukewarm water and “rub” the cracks to bind the dough back together.
- Make sure you rinse the strawberries and rhubarb thoroughly under cold water and pat them dry delicately before you start.
Cooking notes (part 2):
- It could be tempting to reduce the amount of sugar used for the fruit filling. However, I do not recommend doing so, as the rhubarb will remain too tangy. With less sugar, you also won’t get a nice jammy consistency. The sugar is essential to cut through the tanginess of the rhubarb and ensure your filling won’t be too runny.
- Likewise, do not be tempted to add more strawberries, or you will end up with a mushy/liquidy fruit filling. I find the ratio of 12 oz rhubarb with 10 oz of strawberries to be just right.
- When placing the filling in the middle of the crust, make sure you leave a 2-inch border all around. This way you will be able to easily fold the edges over the filling later. Likewise, scatter the strawberries and rhubarb in one single even layer, so they bake evenly too.
- For a nut-free version of this Strawberry Rhubarb Galette, you can replace the ground almond with all-purpose flour or rolled oats.
I hope you’ll love this Strawberry Rhubarb Galette as much as I do! If you have any questions, please feel free to leave a comment.
You may also like:
- Strawberry Rhubarb Crisp
- Classic French Strawberry Tart (Tarte aux Fraises)
- Strawberry Flaugnarde
- Classic French Cherry Clafoutis
- Raspberry Pistachio Tart
The Pâte Brisée recipe is based on Jacques Pépin’s Plum Galette recipe.
20 comments
it looks divine going to make for sunday pud, have some clotted cream to go with it mmmmm
Thank you, happy baking!
Hey Audrey! Should this be kept in the fridge or can it be left out? I’m never sure with fruit desserts.
Hi Jessica! If not eaten right away, you can keep the galette in the fridge. Happy baking!
I doubled this and made 4 smaller galettes. Two were strawberry and rhubarb and two were apricot and peach (lots of local Georgia peaches here). I cut the parchment into rounds and put each galette in a cast iron skillet. Great recipe. I will certainly use it again.
Thank you for your feedback!
Hi Audrey! Thank you so much for joining me in my kitchen again today! You are a wonderful teacher! The Strawberry Rhubarb ( with some Blackberries added), turned out beautifully!! I used my weigh scale today, for all the ingredients in the pastry. Wow, it turned out perfectly!! Ontario greenhouse strawberries are now available. Yayy! I purchased the rhubarb, but have decided to grow it next year. So you are turning me into a gardener as well! It would be wonderful to have a small greenhouse in my backyard! I’m going to work on that! Thank you again, and have a Brilliant Brittany Day! Hugs!
Thanks Valerie! Such kind words again, and love the inspiration to grow your own garden… It’s simply the best! And also love that you brought out the scale it’s a VITAL tool for baking (less-so for cooking). Have a great day and enjoy those strawberries! Fresh picked from the fields will be here before you know it, in Ontario!
Your Strawberry Rhubarb Galette Recipe caught our attention, so we added it to our list.
You can find it here: 25 Best Strawberry Rhubarb Recipes
Thank you for sharing your wonderful recipe. Keep up the good work!
Merci, and thanks for sharing!
great recipe
Much appreciated, Carolee!
Hi there! If rhubarb isn’t in season, could you use frozen rhubarb successfully in this recipe?
Frozen fruit can be a bit tricky in recipes, as they usually hold and then release significantly more water than fresh water, which can turn the galette a bit soggy.
My suggestion is to thaw and drain the rhubarb in a colander for a few hours as best you can before using. Then pat dry with paper towel. Rhubarb doesn’t seem to be as watery as other fruits, so it should work, but just be cautious about the excess water.
Happy baking! 🙂
Is there a substitute for the ground almonds? My son has a tree nut allergy.
Thank you.
Absolutely, Sonya! Feel free to replace the ground almond with rolled oats. You’ll lose a touch of flavor/texture, but won’t be very noticable at all, and most importantly, it’ll still help absorb the excess juices. Happy baking!
I made this recipe today for someone who requested it! The gallette was easy to make and turned out beautifully!
Wonderful, Nicole, so glad to hear it! I get excited everytime I see someone make anything strawberry or rhubarb related from the blog, because I know nothing tastes better than the taste of summer 🙂 So glad it was enjoyed.
Hi Audrey!
I made this twice using your recipe for the pate brisee. The first time, I couldn’t pick it up off the counter in one piece; in fact, it broke up into several and I kind of smooshed it back together on the sheet pan. It leaked. The second time, I used more flour on the counter and rolling pin, and I managed to get it onto the sheet almost in one piece. It still leaked. I found David Lebovitz’s recipe:
For the tart dough
1 1/2 cups (210g) flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup (4oz, 115g) unsalted butter, cubed and chilled
6 tablespoons (90ml) ice water
And I thought, “Aha! less butter!” It lifted off the counter in one piece quite nicely but came out of the oven with two leaks on either side, one rather nasty. I’d like to try again because it’s now a challenge. Before I do, can you suggest a remedy?
Thanks, Audrey!
Patricia
Absolutely, let’s solve this together, Patricia! I’ve used this recipe for many years, so I know it works, but it can deifnitely be a challenge to start until you get a feel for it, and certain ingredients can impact that.
First, definitely use 1/4 cup of water or even a touch less (stay on the low end, if you’re not already). Second, I have questions for you… What type of butter are you using, and what brand and type of flour? I feel like the “issue” could be found there, but not certain yet. But definitely low end of water for starters.
And lastly, I just have to ask – are you weighing your ingredients or just using cups/tablespoons etc?
Thanks!