Strawberry Rhubarb Galette
Rustic, flaky, and full of sweet-tart flavor, this Strawberry Rhubarb Galette is a simple seasonal dessert that tastes like summer.
Servings: 6
Calories: 236kcal
Equipment
- Measuring Cups and Spoons
- Mixing Bowls
- Pastry Cutter
- Pastry Brush
- Parchment Paper
- Baking Sheet
- Spatula
Ingredients
CRUST:
- 187.5 grams all-purpose flour about 1 ½ cups
- 18.75 grams granulated sugar about 1 ½ tbsp
- ½ teaspoon sea salt
- ½ stick butter, unsalted cold and cubed
- 6-7 tablespoon water
FILLING:
- 1 ½ cups strawberries quartered
- 1 ½ cups rhubarb chopped
- 75 grams granulated sugar about ¾ cup
- 3 tablespoon cornstarch
- 2 tablespoon lemon juice freshly squeezed
- ½ teaspoon sea salt
EGG WASH:
- 1 egg
- 2 tablespoon heavy cream
- coarse sugar if desired, for sprinkling
Instructions
- In a large bowl whisk all-purpose flour, granulated sugar, and salt.
- Add cold butter cubes in and cut in butter with a pastry cutter.
- Pour in water and mix with a spatula; there will be some pieces that don’t fully form a ball but you can blend them in after.
- On a lightly floured surface, knead dough just enough to fully form a ball (about 4-6 times) and flatten into a disk shape. Wrap tightly in plastic wrap and chill in the fridge for at least 1 hour. (I did 2)
- Make your filling by adding everything into a bowl and mix well. Allow it to sit for 10 minutes then start to preheat your oven to 375F.
- Prepare a baking sheet with parchment paper and remove the dough from the fridge onto a lightly floured surface. Roll out the dough to 12” round, then transfer to your prepared baking sheet.
- Using a slotted spoon (alternatively, you can strain your fruit mixture), add filling to the center of the dough, leaving a 1 ½ inch perimeter, to fold up over the fruit.
- Prepare your egg wash mixture by whisking egg and heavy cream together. Brush on crust. If desired sprinkle coarse sugar on top.
- Bake for 45 minutes, or until the crust is golden brown.
- Cool slightly then serve warm.
Notes
- Cold ingredients help prevent gluten development and keep the crust tender, so be sure your butter is cold (or chill for extra time).
- Ensure you lightly flour your surface to prevents your dough from sticking and makes it easy to roll to a 12-inch circle.
- Transfer the rolled-out dough using a piece of parchment paper to the prepared baking sheet.
- Strain the fruit mixture slightly to reduce how much juice ends up in the center of the dough; too much liquid can prevent the bottom from properly cooking.
- Let the galette cool slightly so the fruit can set up properly before slicing.
Nutrition
Calories: 236kcal | Carbohydrates: 48g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 33mg | Sodium: 403mg | Potassium: 197mg | Fiber: 2g | Sugar: 18g | Vitamin A: 151IU | Vitamin C: 26mg | Calcium: 45mg | Iron: 2mg
