"A seriously flaky galette, like no-kidding flaky, with rhubarb and strawberries flavored with vanilla beans. An easy to make butter crust and dependable as can be, the bottom sprinkled with oatmeal to soak up all the juices. My absolute favorite spring bake.This treat is virtuous enough to eat just like this, though a scoop of ice cream definitely adds a bliss factor. But just because it’s simple, doesn’t mean a galette can’t be a showstopper. Especially if you turn it into a colorful beauty. The often-overlooked rhubarb is such a perfect fruit. It has so much non comparable flavor, plus a hit of tartness, it’s perfect for spring baking and it pairs so good with strawberries. The strawberries are sweet enough to balance the tartness of rhubarb, and they add a beautiful color pop to the galette. Since rhubarb is here, fleetingly! It’s time to make the most out of it. So, if you like fruity treats and don’t have the patience for cooling cakes or pies, make this galette instead."
Strawberry Rhubarb Galette
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A Note from Feedfeed
This summer galette is everything. The pie crust is flaky, the strawberry rhubarb filling is tangy and served with ice cream! Could there be a better summertime dessert?!
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- Recipe Card
Prep time 1hr
Cook time 1hr
Serves or Makes: 6
Recipe Card
For the Butter Crust
ingredients
- 1 cup flour
- 10 tablespoons (140 grams) cold butter
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 3 tablespoons ice water
For the Rhubarb Filling
ingredients
- 2 cups sliced rhubarb
- 2 cups hulled and quartered strawberries
- 3/4 cup light brown sugar
- 2 teaspoons lemon juice
- 1/2 teaspoon lemon zest
- 3/4 tablespoon (20 grams) corn starch
- 1/2 vanilla bean, scraped clean, keeping only the seeds
- 1/2 cup (50 grams) instant oats
- 1 egg, beaten with 1 teaspoon of milk
- coarse sugar, for sprinkling
For the Butter Crust
Method
Step 1
In a food processor, pulse flour, sugar, salt and butter. Add butter and pulse for about 1 minute, until the mixture forms pea size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the mixture comes together. Transfer the dough onto a lightly floured surface and gently pat into a disk. Wrap in plastic and chill at least 1 hour.
For the Galette
Step 1
Combine rhubarb with strawberries, sugar, lemon juice and zest, corn starch and vanilla seeds.
Step 2
Roll out the dough on a lightly floured surface. Carefully transfer to a baking sheet lined with parchment paper.
Step 3
Spread the fruit in the center of the dough leaving a 2 inch border. Fold the edges of the dough up and over the fruit, overlapping slightly. Now put the whole baking sheet into the freezer, and chill the formed galette for about 15 minutes. In the meantime preheat your oven to 375˚F.
Step 4
Remove the galette from the freezer, brush the dough with the beaten egg and sprinkle with coarse sugar. Bake until the crust is deep golden brown and the filling is bubbling, about 40-45 minutes. Serve warm with a scoop of vanilla ice cream.