Strawberry Rhubarb Galette

This rustic Strawberry Rhubarb Galette combines juicy strawberries and tangy rhubarb enveloped in a golden, flaky pastry. The perfect treat for spring days, each bite offers a delightful balance of sweetness and tartness.

Prep time: 30 minutes
Cook time: 40 minutes
Serves: 6

Ingredients

1 1/4 cups all-purpose flour

1/2 cup unsalted butter, chilled and diced

1/4 cup ice water

1 tablespoon granulated sugar

1/2 teaspoon salt

1 cup fresh strawberries, hulled and sliced

1 cup rhubarb, sliced

1/4 cup granulated sugar

1 tablespoon cornstarch

1 teaspoon lemon zest

1/4 teaspoon vanilla extract

1 egg, beaten (for egg wash)

1 tablespoon turbinado sugar (optional)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a bowl, combine flour, sugar, and salt. Add the diced butter and mix until it resembles coarse crumbs.

3. Gradually add ice water, mixing until the dough comes together. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.

4. In another bowl, combine strawberries, rhubarb, sugar, cornstarch, lemon zest, and vanilla extract. Toss to combine.

5. Roll out the chilled dough on a floured surface into a 12-inch circle. Transfer to the prepared baking sheet.

6. Pile the fruit mixture into the center of the dough, leaving a 2-inch border. Fold the edges over the filling, pleating as you go.

7. Brush the crust with the beaten egg and sprinkle with turbinado sugar, if desired.

8. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. Cool slightly before serving.

Storage

Store the galette in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.

Reheating

Reheat slices in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.