Strawberry Rhubarb Galette
- 3 hours ago
- 4 min read
Why You’ll Love This Strawberry Rhubarb Galette
Perfectly Proportioned: Unlike a massive deep-dish pie that lingers in the fridge for days, this rustic tart is easily scaled down for a solo treat or a cozy dinner for two. If you are going to scale it down, consider using the Puff Pastry shells rather than sheets of puff pastry
Budget-Friendly Seasonal Brilliance: It uses just a handful of stalks and berries, allowing you to indulge in premium spring produce without buying in bulk. Look for individual rhubarb stalks in the open section of your grocery store, or better yet, ask a friend!
Stress-Free Flexibility: There is no need for a fussy pie plate or perfectly crimped edges; the "free-form" nature means the more "imperfect" it looks, the more sophisticated it feels. It literally takes less than 10 minutes to pull together.
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What You Will Need to Make This Strawberry Rhubarb Galette
Ingredients (Shopping List)
Fresh strawberries
Fresh rhubarb
Sugar
Vanilla
Salt
Lemon Zest
Cornstarch
Egg (for egg wash)
Demerara or sparkling sugar (for crunch)
Here is the Recipe!
There is a specific feel to a French market in the morning. The sounds of the vendors setting up and selling their fresh produce and other wares. And if you go in the Spring and early Summer, the heavy scent of sun-warmed strawberries is amazing!
While taking cooking classes in the French Alps at Chalet Savoie Faire, I realized that the French don't always demand the architectural rigidity of a tart tin. Sometimes, they embrace the galette.
I remember watching the juices from my first solo galette bubble over onto the parchment —as you can see from the photo above—and panicking because I thought I ruined it. But I totally didn’t. I just needed to build up the walls a bit because when the strawberries sit in the sugar, it draws out the moisture. The cornstarch will thicken much of the juice, but if a little escapes, no worries. It will still be delicious!
What is a Galette?
A galette is a French term used to describe various types of flat, round, crusty cakes. In the world of pastry, it refers specifically to a free-form tart made by placing a filling in the center of a circle of dough and folding the edges inward to partially cover the fruit.
Where You’ll Find It
While you will see elegant versions in the windows of pâtisseries from Paris, you can also find them in Italy, called crostata. You will also find different types of galettes around the world, including savory galettes…which reminds me I want to explore more of them.
What we’re making here is the quintessential "country" dessert. You'll find it wherever a baker wants to highlight the fruit rather than the vessel. Having run a bakery in Massachusetts, I can tell you: this is the secret weapon for any home cook who wants the flaky glory of a pie without the structural anxiety of a double crust. Even better, it can be made in minutes, baked, and served in under an hour. Perfect for that special dessert to make your family and friends oooh and aaaah.
Variations
The Ginger Twist: Add a tablespoon of finely minced crystallized ginger to the fruit mix to lean into the rhubarb's tartness.
The Nutty Base: Sprinkle a tablespoon of almond flour (frangipane style) on the dough before adding the fruit to absorb excess moisture and add a protein-rich richness. Even more decadent, add almond paste, which you can find in many grocery store baking aisles, to the pastry before adding the filling. This is truly something special.
Herbaceous Note: Toss a teaspoon of finely chopped fresh basil or thyme with the strawberries for a sophisticated, savory-sweet profile.
Think about this as a technique and a recipe. You can use this idea to make both sweet and savory galettes for delicious dinners and even more wonderful desserts.
Go out and create something amazing today!
Frequently Asked Questions (FAQs)
How do I prevent a "soggy bottom"?
Great question! This is all about temperature and starch. Bake at a high temperature, 400°F in this case, and place the galette in the bottom portion of the oven. Additionally, don't skip the cornstarch; it thickens the fruit juices so they stay put rather than soaking into the dough.
Can I use frozen fruit?
You can, but be careful. Frozen fruit releases more water. Thaw and drain them slightly first, and perhaps add an extra teaspoon of cornstarch to compensate for the extra hydration.
How do I store leftovers of my strawberry rhubarb galette?
Since it is so delicious, you might not have a slice left! Keep it at room temperature for 24 hours, or refrigerate for up to 3 days. To crisp it back up, pop it in a 350°F oven for 5-8 minutes. Avoid the microwave, or you'll lose that "personal triumph" crunch of the crust.
How can I make this strawberry rhubarb for 1 or 2?
In the frozen section of your grocery store, look for the puff pastry shells. You can bake these off individually. My recommendation is to cook the filling on the stovetop, while the shells bake, and then marry the two together. This is also a more elegant way to make the galette if you want to fancy it up.
I’d Love to Hear From You!
Did your galette overflow into a delicious jammy puddle like mine? Tell me about your baking "accidents" that turned into masterpieces in the comments below!
About Jen and her Recipes:
As the creator of Appetite for Life, Jen Vondenbrink combines years of professional culinary expertise with a passion for intentional, small-batch cooking. From running bakeries in Massachusetts to studying at the King Arthur Baking School, Jen focuses on making cooking for one or two a "small luxury" rather than a chore. Every recipe is kitchen-tested to ensure you can achieve delicious results with confidence.
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