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Strawberry Rhubarb Galette
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Strawberry Rhubarb Galette
This Strawberry Rhubarb Galette is a sweet and tangy dessert perfect for springtime. The combination of fresh strawberries and rhubarb, wrapped in a flaky pastry crust, creates a delicious and visually appealing treat. With a touch of sugar and a hint of spice, this galette is sure to impress your guests. Serve warm with vanilla ice cream or whipped cream for a truly indulgent experience.
Time Cook
45
Level
Intermediate
Calories
320
Allergens
Gluten, Dairy
Ingredients
2 cups
Strawberries
50 Calories
1 cup
Rhubarb
25 Calories
1/2 cup
Granulated Sugar
100 Calories
2 cups
All-purpose Flour
100 Calories
1/2 cup
Cold Unsalted Butter
100 Calories
1
Egg
70 Calories
1/4 teaspoon
Salt
0 Calories
1/4 teaspoon
Ground Cinnamon
0 Calories
1/4 teaspoon
Vanilla Extract
0 Calories
Step-by-Step Instructions
1
Preheat the oven to 375°F (190°C). In a large bowl, whisk together the flour, granulated sugar, and salt.
2
Add the cold butter to the bowl and use a pastry blender or your fingers to work it into the flour mixture until it resembles coarse crumbs.
3
Gradually pour in the ice-cold water, stirring the mixture with a fork until the dough comes together in a ball.
4
Turn the dough out onto a lightly floured surface and roll it out to a thickness of about 1/8 inch (3 mm).
5
Transfer the dough to a 9-inch (23 cm) tart pan with a removable bottom. Trim the edges and press the dough into the corners of the pan.
6
In a large bowl, mix together the sliced strawberries and rhubarb. Add the granulated sugar, salt, and cinnamon, and stir until the fruit is evenly coated.
7
Arrange the fruit mixture in a circular pattern on top of the dough, leaving a 1-inch (2.5 cm) border around the edges.
8
Fold the edges of the dough up over the fruit, pressing the dough gently to seal. Brush the crust with the beaten egg and sprinkle with granulated sugar.
9
Bake the galette for 40-45 minutes, or until the crust is golden brown and the fruit is tender.
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Where cooking meets life and technology.
© 2025 Cooklaif