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Rustic Strawberry Rhubarb Galette Recipe Easy Homemade Flaky Crust

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A rustic, simple galette featuring a flaky golden crust filled with sweet strawberries and tart rhubarb, perfect for seasonal gatherings and quick desserts.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour, sifted
  • 1 cup (225 g) unsalted butter, cold and cubed
  • 1 tsp granulated sugar (optional)
  • ½ tsp kosher salt
  • 4 to 6 tbsp ice water
  • 1 tsp apple cider vinegar
  • 2 cups (300 g) fresh strawberries, hulled and quartered
  • 2 cups (280 g) rhubarb, chopped into ½-inch pieces
  • ¾ cup (150 g) granulated sugar
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 1 egg, beaten (for egg wash)
  • 1 tbsp coarse sugar (like turbinado, for sprinkling)

Instructions

  1. Make the crust dough: In a large bowl, combine sifted flour, sugar, and salt. Add cold, cubed butter and use a pastry cutter or fingers to mix until mixture resembles coarse crumbs with pea-sized butter bits. (10 minutes)
  2. Add liquids: Stir in apple cider vinegar and gradually add ice water starting with 4 tablespoons. Mix gently until dough just comes together when pressed. Add more water if needed but do not overwork. (5 minutes)
  3. Chill the dough: Shape dough into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. (30 minutes)
  4. Prepare the filling: In a medium bowl, toss strawberries and rhubarb with sugar, cornstarch, vanilla extract, and lemon juice. Let sit while rolling dough. (10 minutes)
  5. Roll out the dough: Lightly flour surface and rolling pin. Roll chilled dough into roughly 12-inch circle about ⅛ inch thick. Transfer to parchment-lined baking sheet. (10 minutes)
  6. Assemble the galette: Spoon fruit filling into center of dough leaving 2-inch border. Fold edges over filling, pleating to create rustic edge. (10 minutes)
  7. Apply egg wash and sugar: Brush crust edges with beaten egg and sprinkle coarse sugar on top. (5 minutes)
  8. Bake: Preheat oven to 400°F (200°C). Bake galette for 35-40 minutes until crust is golden and filling bubbly. Tent with foil halfway if edges brown too quickly. (35-40 minutes)
  9. Cool: Let galette cool on baking sheet for at least 15 minutes before slicing. (15 minutes)

Notes

Keep butter very cold for flakiness. Chill dough well to avoid tough crust. Tent with foil if edges brown too fast. Let galette cool before slicing to set filling. For gluten-free, use almond or gluten-free flour. For vegan, use plant-based butter and flax egg.

Nutrition

Keywords: strawberry galette, rhubarb dessert, rustic galette, flaky crust, easy dessert, seasonal fruit dessert, homemade galette

Find it online: https://grubella.com/rustic-strawberry-rhubarb-galette-recipe-easy-homemade-flaky-crust/