Go Back

Rustic Strawberry Rhubarb Galette

This Sweet and Tangy Galette is the Perfect Spring Dessert
Print Recipe Pin Recipe
Prep Time:30 minutes
Cook Time:45 minutes
Chilling Time:30 minutes
Course: Breakfast, Dessert
Cuisine: French
Keyword: French Galette, Rhubarb Galette, Strawberry Galette, Strawberry Rhubarb, Strawberry Rhubarb Galette
Servings: 8

Ingredients

Pastry

  • 1½ Cups All Purpose Flour
  • 3/4 tsp Salt
  • 1 Tbsp Sugar
  • 6 Tbsp Butter, VERY cold
  • 2 Tbsp Lard (or butter if you don't have lard)
  • 1-2 Tbsp Very cold Water

Strawberry Rhubarb Filling

  • 3/4 LB Strawberries, sliced thickly
  • 3/4 LB Fresh Rhubarb, cut diagonally in 1/2" pieces
  • 2/3 Cup Sugar
  • 2 Tbsp AP Flour
  • 2 tsp Freshly Squeezed Lemon Juice
  • 1 tsp Vanilla

Assembling Ingredients

  • 2 Tbsp Heavy Cream
  • 3 Tbsp Butter
  • 1 Tbsp Turbinado Sugar

Instructions

Pastry

  • Add the Flour, Salt, and Sugar into a medium bowl. Stir to combine.
  • Add the Butter, cut into small pieces. Then add the Lard.
  • Using a fork or pastry blender, combine the fat into the flour until it is well combined and there are no bits of butter bigger than a pea.
  • Add Water, 1 Tablespoon at a time, until dough comes together (and stays together) in a ball.
  • Transfer Dough Ball to a piece of parchment. Press out into a 6" round. Wrap in plastic wrap. Place in freezer to chill for 15 minutes, or in refrigerator for 30 minutes.

Filling

  • While dough is chilling, cut the Rhubarb on a diagonal into 1/2" chunks. Slice the strawberries into thick slices. Place cut berries and rhubarb into a medium bowl.
  • Add the Sugar, Flour, Lemon Juice, and Vanilla.
  • Stir to combine and coat all of the berries and rhubarb.

Assembling

  • Preheat oven to 400℉
  • Remove the dough from the freezer/refrigerator. Place on parchment paper. Sprinkle with flour as needed to prevent sticking while rolling dough out into a 13"-14" round.
  • Transfer Parchment + Pastry onto a large baking sheet.
  • Spoon the Berry/Rhubarb mixture into the middle of the pastry round. Spread out to about 1.5" from the edge - leaving enough pastry to fold back towards the center.
  • Carefully fold the edge over the filling, pleating it at about 2 inch intervals.
  • Dot the filling with the cut up 3 Tablespoons of butter.
  • Using a Pastry Brush, brush the cream over the pastry crust.
  • Sprinkle the Turbinado Sugar over the brushed cream.
  • Bake the Galette for 45minutes - 1 Hour, or until the fruit is bubbling and the pastry is golden brown.
  • Let cool a bit before slicing. Enjoy!