When the first berries of spring arrive at the market, these Strawberry Rhubarb Galettes are the first thing I want to make. Tart rhubarb and sweet, juicy strawberries balance each other beautifully, and the small individual galettes make for an easy, charming presentation. They’re rustic, forgiving, and perfect for sharing — each person gets their own little tart without any slicing hassle.
These galettes are appealing because they don’t have to be precise to look and taste wonderful. The rough, folded edges are part of the charm, and the flaky homemade crust contrasts perfectly with the glossy fruit filling. Below are some tips for pie dough and for assembling these galettes so they bake up well every time.
Homemade pie dough tips
Many bakers feel intimidated by pie dough, but it’s straightforward once you understand a few key principles. A homemade crust makes a noticeable difference. Here are practical tips to get a tender, flaky crust:
Keep everything cold. Cold ingredients are the foundation of a flaky crust. Keep your cubed butter and any ice water chilled right up until you use them so the butter doesn’t blend completely into the flour.
Leave small chunks of butter in the dough. Unlike cookie or cake dough, you want tiny bits of cold butter visible in your dough. As those butter pieces melt in the oven, they release steam and create pockets that make the crust flaky.
Consider a small amount of vodka or vinegar (optional). Adding a splash of vodka or vinegar can help slow oxidation if you store raw dough in the fridge a few days, and some bakers feel it helps the texture. It’s optional, not required.
Don’t overwork the dough. Stop mixing as soon as the dough holds together in a shaggy mass. It will finish coming together when you turn it out and fold it gently a few times.
Chill the dough well before rolling. Resting the dough relaxes gluten and keeps the butter firm, which leads to a more tender crust and easier rolling.
Chill the shaped, filled galettes before baking. This step is crucial. Chilling the assembled galettes firms the butter and helps them hold their shape in the oven.
Use an egg wash. A light brush of beaten egg with a splash of water or milk gives the crust a glossy, golden finish and a professional look.
Making the strawberry rhubarb galettes
Once your pie dough is ready, the filling is quick and simple. Dice the rhubarb into small pieces and slice the strawberries. Combine the fruit with vanilla bean seeds, sugar, a pinch of salt, and lemon juice in a large bowl.
Let the mixture macerate for at least 20 minutes. This softens the fruit and draws out flavorful juices. After macerating, strain the fruit and reserve the syrup. That syrup will be brushed onto the galettes after baking to add shine and an extra burst of flavor.
Galette tips
To assemble, roll the dough and cut circles, spoon the filling in the center, then fold the edges up to create a rustic tart. Keep these tips in mind for the best results:
Roll the dough to about 1/4 inch thick. Slightly thicker dough is helpful for individual galettes because there’s no pie pan to support the crust.
Sprinkle a dry mix on the dough first. A thin layer of a dry mixture (flour, plain breadcrumbs, and a touch of sugar) placed under the fruit helps absorb excess moisture so the bottom won’t get soggy.
Avoid overfilling. A few tablespoons of filling per galette is usually enough. Leave an inch of dough around the edge to fold up over the fruit.
Chill the filled galettes before baking. Refrigerate or freeze the assembled galettes for 20–30 minutes to firm the butter and help them bake without collapsing.
Brush with reserved syrup after baking. Right after the galettes come out of the oven, brush them with the reserved strawberry-rhubarb syrup for a glossy finish and extra sweetness.
Serving the strawberry rhubarb galettes
These tarts are lovely warm, at room temperature, or chilled. Serve with a scoop of vanilla ice cream or a dollop of softly whipped cream for a classic pairing. They also travel well for picnics or camping — cold from a cooler with a cup of hot coffee is a simple pleasure.
Store the galettes in a sealed container in the refrigerator. They are best within four days.
Strawberry Rhubarb Galettes
Equipment
- Rolling pin
Ingredients
Pie Crust
- 1 1/4 cups all purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 4 ounces cold butter, diced
- 1/2 tablespoon vinegar (optional)
- 1/4 cup cold water, more or less as needed
Strawberry Rhubarb Filling
- 1/2 pound rhubarb, diced small
- 1/2 pound fresh strawberries, hulled and sliced
- Seeds from 1 vanilla bean
- 1/4 cup sugar
- Pinch of sea salt
- Juice of 1/2 a lemon
Dry Mix
- 3 tablespoons flour
- 1 tablespoon plain breadcrumbs
- 1/2 tablespoon sugar
Egg Wash
- 1 egg, beaten
- Coarse sugar (such as demerara or turbinado) for sprinkling
Instructions
For the pie crust:
- Mix the flour, sugar, and salt in a medium bowl. Cut in the cold butter until the mixture resembles coarse crumbs.
- Add water and optional vinegar one tablespoon at a time until the dough begins to come together. Turn onto a lightly floured surface and fold gently until it forms a cohesive mass. Wrap tightly and chill at least 30 minutes before rolling.
For the filling:
- Combine the rhubarb, strawberries, vanilla seeds, sugar, salt, and lemon juice in a large bowl. Let the mixture macerate for at least 20 minutes, then strain, reserving the syrup for glazing after baking.
To assemble galettes:
- Roll the chilled dough to about 1/4 inch thickness. Cut 5- to 6-inch circles using a lid or a round cutter.
- Mix the dry mix (flour, breadcrumbs, sugar) and place a teaspoon or two in the center of each dough circle to absorb extra moisture.
- Spoon a few tablespoons of the fruit filling onto each circle, leaving an inch around the edge. Fold the edges up over the filling to form a rustic rim. Brush the dough edge with the beaten egg and sprinkle with coarse sugar if desired.
- Chill the assembled galettes in the freezer for 20–30 minutes before baking. Preheat the oven to 375°F while they chill.
- Bake for 25–35 minutes, until the filling is bubbly and the crust is golden. Remove from the oven and brush immediately with the reserved syrup for shine and extra flavor.
Notes
These galettes are wonderful with soft whipped cream or a scoop of vanilla ice cream. Store them in a sealed container in the refrigerator and enjoy warm, at room temperature, or chilled. They keep well for up to four days.
Did you try this recipe?
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