If you are searching for a delightful way to celebrate the flavors of early summer, this Strawberry Rhubarb Galettes Recipe is an absolute winner. With its perfectly flaky crust wrapped around a luscious, tangy-sweet mix of fresh strawberries and rhubarb, it captures that nostalgic feeling of homemade baking while being effortless enough to whip up any day. This rustic dessert is bursting with vibrant color and a harmonious blend of tart and sweet that will make you want to share it with everyone you know.
Ingredients You’ll Need
Nothing complicated here—just simple, wholesome ingredients that come together to create magic. Each one plays an essential role in building the perfect balance of taste, texture, and that inviting look that makes this galette so special.
- Fresh strawberries (2 cups): Use ripe, juicy berries for natural sweetness and vibrant red color.
- Fresh rhubarb (1 ½ cups): Offers that signature tart punch that balances the strawberries perfectly.
- Granulated sugar (½ cup): Sweetens the fruit filling to mellow out the rhubarb’s acidity.
- Brown sugar (2 tablespoons): Adds warm caramel notes and depth to the filling.
- Cornstarch (2 tablespoons): Thickens the juicy filling to keep it from becoming runny.
- Lemon zest (1 teaspoon): Brightens the fruit mixture with a fresh citrus aroma.
- Lemon juice (1 tablespoon): Boosts the tartness and helps balance flavors.
- Vanilla extract (1 teaspoon): Adds a subtle sweet fragrance that rounds out the filling.
- Pie dough rounds (2 rounds, approx. 9 inches each): Choose refrigerated or homemade for that perfect buttery crust.
- Egg wash (egg beaten with 1 teaspoon water): Ensures a golden, glossy crust edge.
- Coarse sugar for sprinkling: Creates a sparkling, crunchy finish on the dough.
- Optional vanilla ice cream: A creamy partner that melts beautifully on warm galettes.
How to Make Strawberry Rhubarb Galettes Recipe
Step 1: Prepare the Oven and Fruit Filling
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper to prevent any sticky situations. In a large mixing bowl, combine sliced strawberries, chopped rhubarb, granulated sugar, brown sugar, cornstarch, lemon zest, lemon juice, and vanilla extract. Stir everything gently until the fruit is fully coated, making sure each juicy piece is enveloped in that sweet, tangy mix that defines this dish.
Step 2: Shape the Dough
Unroll your pie dough onto a lightly floured surface. Cut each 9-inch round into two large circles or rustic ovals, totaling four mini galettes. These smaller sizes are perfect for individual servings and provide a lovely presentation. Keep in mind, the uneven edges add to the charm of this rustic tart, so no need to worry about perfect circles here!
Step 3: Assemble the Galettes
Place a generous spoonful of the fruit filling in the center of each dough piece, leaving about a 2-inch border clear around the edges. Carefully fold the dough edges up and over the fruit, pleating as you go to form a natural, rustic crust that hugs the filling. This not only seals the juices inside but also creates that picture-perfect galette shape.
Step 4: Add the Finishing Touches
Brush the folded dough edges with your egg wash to help them turn beautifully golden and glossy during baking. Sprinkle coarse sugar on top to give the crust a dazzling, sweet crunch that makes the galettes irresistible.
Step 5: Bake to Perfection
Transfer your assembled galettes onto the prepared baking sheet and slide them into the oven. Bake for 28 to 32 minutes or until the crust is a stunning golden brown and the fruit filling is bubbling with delicious juices. Once done, allow them to cool slightly before moving to the serving stage—this helps the filling set just right without losing any of that luscious texture.
How to Serve Strawberry Rhubarb Galettes Recipe
Garnishes
While these galettes are gorgeous on their own, a little extra love on top takes them to another level. Sprinkle a few fresh strawberry slices or a thin lemon zest twist to emphasize the key flavors. A dusting of powdered sugar can add a delicate, snow-kissed appearance that guests will adore.
Side Dishes
Serve warm alongside a scoop of creamy vanilla ice cream or a dollop of lightly whipped cream. The cold creaminess contrasts beautifully with the warm, tangy fruit and flaky crust. For a refreshing balance, a small glass of sparkling water with lemon or an herbal tea works wonderfully.
Creative Ways to Present
To impress at your next brunch or dinner party, plate each mini galette on individual dessert plates with a drizzle of honey or homemade berry coulis around the edges. You can also stack small portions with layers of mascarpone or cream cheese frosting for a dessert that’s as fun to look at as it is to eat. Sharing these with friends is a joy!
Make Ahead and Storage
Storing Leftovers
If you find yourself lucky enough to have extra galettes, store them in an airtight container in the refrigerator. They keep beautifully for up to 3 days, and the flavors actually deepen with time.
Freezing
To freeze, wrap each fully cooled galette tightly in plastic wrap and then foil. They can be frozen for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge for best results.
Reheating
Reheat galettes in a preheated oven at 350°F for about 10 minutes, or until warm throughout and the crust regains its crispness. Avoid microwaving, which can make the crust soggy and compromise that delightful texture.
FAQs
Can I use frozen fruit for this galette recipe?
Absolutely! If using frozen strawberries and rhubarb, do not thaw them before mixing with the sugars and other ingredients. Just be sure to bake the galettes for an extra 5 to 7 minutes to accommodate the additional moisture.
What can I use instead of cornstarch?
If you prefer not to use cornstarch, arrowroot powder or tapioca starch make great alternatives for thickening the filling without altering the flavor.
Is it necessary to use pie dough or can I use puff pastry?
Pie dough is traditional and gives a buttery, flaky base that complements the filling perfectly. However, puff pastry works if you prefer a lighter, flakier crust texture with extra layers.
Can I make the dough from scratch?
Definitely! Homemade pie dough enhances the rustic charm and taste, especially if you use cold butter and handle the dough gently for flakiness. But store-bought dough is a fantastic time-saver and still yields delicious results.
How do I prevent a soggy bottom crust?
Using cornstarch in the filling helps thicken excess juice. Also, baking on a parchment-lined baking sheet allows even heat, and letting the galettes cool slightly before serving helps the filling set rather than run.
Final Thoughts
There truly is something magical about a Strawberry Rhubarb Galettes Recipe—it’s rustic, flavorful, and irresistibly charming. Whether you’re treating yourself on a sunny afternoon or impressing friends at a casual get-together, these galettes bring joy with every bite. I hope you make this recipe soon and fall in love with the perfect balance of tart and sweet that only strawberry and rhubarb can deliver!
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Strawberry Rhubarb Galettes Recipe
- Total Time: 50 minutes
- Yield: 4 mini galettes 1x
- Diet: Vegetarian
Description
Strawberry Rhubarb Galettes are rustic, free-form tarts that combine the tartness of rhubarb with the sweetness of fresh strawberries, wrapped in buttery, flaky pie dough. These easy-to-make mini galettes are perfect for a summer dessert and beautifully showcase the vibrant flavors of the season.
Ingredients
Fruit Filling
- 2 cups fresh strawberries, hulled and sliced
- 1 ½ cups fresh rhubarb, chopped
- ½ cup granulated sugar
- 2 tablespoons brown sugar
- 2 tablespoons cornstarch (plus an extra teaspoon if fruit is very juicy)
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Dough & Topping
- 2 rounds refrigerated or homemade pie dough (about 9 inches each)
- 1 egg, beaten with 1 teaspoon water (for egg wash)
- Coarse sugar, for sprinkling
- Optional: vanilla ice cream for serving
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Fruit Filling: In a large bowl, combine the sliced strawberries, chopped rhubarb, granulated sugar, brown sugar, cornstarch, lemon zest, lemon juice, and vanilla extract. Stir gently until all the fruit is evenly coated and the mixture is well combined.
- Roll Dough: Unroll or roll out the pie dough rounds on a lightly floured surface. Cut each round into two large circles or rustic ovals to make a total of four mini galettes.
- Assemble Galettes: Spoon the fruit mixture into the center of each dough piece, leaving about a 2-inch border around the edges. Carefully fold the dough edges up and over the filling, pleating as necessary to create a rustic, free-form tart shape.
- Brush and Sprinkle: Brush the edges of the folded dough with the egg wash made from beaten egg and water. Sprinkle coarse sugar over the dough edges to add a crunchy, sweet finish.
- Bake: Place the galettes on the prepared baking sheet and bake in the preheated oven for 28 to 32 minutes, or until the crust turns golden brown and the fruit filling is bubbly and cooked through.
- Cool and Serve: Remove the galettes from the oven and let them cool slightly on a wire rack. Serve warm, optionally with a scoop of vanilla ice cream for a delicious contrast.
Notes
- If the fruit is very juicy, add an extra teaspoon of cornstarch to the filling to prevent it from becoming runny.
- Frozen fruit can be used; do not thaw before mixing but increase the baking time by 5 to 7 minutes to compensate.
- Serving the galettes warm with vanilla ice cream enhances the dessert experience.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
