This Strawberry Rhubarb Galette is a delightful treat that beautifully balances the sweetness of strawberries with the tangy punch of rhubarb. Perfect for spring and summer gatherings, this rustic dessert is both simple and impressive.
The all-purpose flour serves as the base for our crust, giving it structure and texture. The unsalted butter, when chilled and cut into the flour, creates a flaky, tender crust. Ice water helps bring the dough together without making it sticky. A touch of granulated sugar sweetens the dough just enough, while salt enhances the overall flavors. For the filling, fresh strawberries provide sweetness and juiciness. The rhubarb adds a tart contrast that makes this dessert special. More granulated sugar sweetens the filling, and cornstarch thickens it so it doesn't run all over. Lemon zest brightens the flavors, and a hint of vanilla extract adds warmth. Finally, a beaten egg is used for a golden crust, and a sprinkle of turbinado sugar adds a delightful crunch.
This galette pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a touch of elegance, drizzle with a bit of honey or a balsamic reduction before serving.
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This will prevent the galette from sticking and make cleanup a breeze.
In a mixing bowl, combine the flour, sugar, and salt. Add the diced butter and use your fingers or a pastry cutter to mix until it resembles coarse crumbs. You'll know it's ready when the mixture holds together when you pinch it.
Gradually add the ice water to the flour mixture, stirring until the dough comes together. Form it into a disk, wrap in plastic wrap, and refrigerate for about 30 minutes. This will chill the butter again, making the crust flakier.
While the dough chills, prepare your filling. In another bowl, toss together the strawberries, rhubarb, sugar, cornstarch, lemon zest, and vanilla extract. Make sure everything is evenly coated.
Once the dough is chilled, roll it out on a floured surface into a 12-inch circle. Don't worry if it's not perfect; the rustic look is part of the galette's charm. Carefully transfer the dough to your prepared baking sheet.
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 to create a rustic edge. Brush the crust with the beaten egg and, if you like, sprinkle with turbinado sugar for extra texture and sweetness.
Bake the galette for 35-40 minutes, or until the crust is golden brown and the filling is bubbling. Let it cool slightly before serving to allow the juices to set.
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