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This strawberry rhubarb galette turns out buttery and flaky every time but is way easier to throw together than a traditional pie. My go-to method calls for a simple all-butter dough and a homemade filling with juicy strawberries, tangy rhubarb, and the scent of fresh vanilla bean throughout. As soon as rhubarb is in stores, this is the first dessert I make - it always hits the spot.
I still remember my very first time baking this—sweet strawberries and vanilla drifted through the kitchen and my family kept hovering until I sliced it up. Now, it’s our May tradition if someone drops off homegrown rhubarb.
Breezy Ingredients
- Strawberries: bring natural sweetness and beautiful color; grab plump, ripe ones for the best flavor
- Rhubarb: gives a tart kick; choose bright, firm stalks for good texture
- All-purpose flour: makes a tender but sturdy crust; use unbleached if you can
- Cold butter: key for flaky layers; European-style is extra rich if you want to splurge
- Sugar: in the crust and fruit keeps things balanced; organic cane gives a gentle touch
- Salt: fine sea salt wakes up all the flavors in both the dough and fruit
- Ice water: keeps your pastry cool so it doesn't go tough
- Light brown sugar: brings a caramel richness; soft brown is best, not the dried-out kind
- Lemon zest and juice: everything tastes brighter and fresher with some zest and a squeeze of juice
- Corn starch: thickens the filling and prevents soggy slices; use it fresh for best thickening
- Vanilla bean seeds: scrape right from the pod for a beautiful aroma
- Instant oats: scatter these under the fruit so the bottom doesn't go soggy
- Egg and milk: for brushing on the crust to get that golden, shiny finish; use the freshest egg you’ve got
- Big grain sugar to top: sprinkle on coarse sugar like demerara for sparkly crispy edges
- Vanilla ice cream (optional): serving it with a scoop makes every bite even fancier—store-bought or homemade both win
Easy-To-Follow Directions
- Serve:
- Set the galette aside for about ten minutes after it comes out of the oven. This helps the juices set up. Slice and dish it up—warm or room temp—with a scoop of vanilla ice cream if you want.
- Bake:
- While your galette is getting a cold blast in the freezer, preheat the oven to 375°F or 190°C. Bring the pan out, brush the edge with your egg and milk wash, and sprinkle coarse sugar all over. Slide it into the oven and bake for forty to forty-five minutes, keeping an eye out for a deep golden crust and bubbles in the filling.
- Assemble and Chill:
- Scatter oats on the center of your rolled dough. Spoon the fruit mixture on top, leaving a thick border. Fold the edges of dough up over the filling, overlapping here and there for a rustic look. Stick the whole baking sheet in the freezer for fifteen minutes to firm it all up.
- Rolling It Out:
- Take your chilled dough out and roll it into a large round, about an eighth of an inch thick. Move it gently over to a lined baking pan.
- Filling:
- Mix together the strawberries and rhubarb in a big bowl. Toss with brown sugar, zest, juice, corn starch, and vanilla bean seeds. Stir until everything’s coated and shiny, then let it sit for ten minutes so the fruit lets some juice out.
- Making the Dough:
- Combine flour, salt, and sugar in a food processor. Toss in cold butter, then pulse until the butter is just like little peas. Dribble in ice water, one spoonful at a time, pulsing until the dough barely comes together. Heap it onto a floured surface, press it gently into a disk, wrap tight, and chill for at least an hour so the butter stays cold.
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You Gotta Know
The scent of fresh vanilla fills my kitchen when I bake this—reminds me of being a kid at grandma’s, sneaking puffs of sugar on the crust before it baked. Sharing it family-style is honestly the best part.
Keeping It Fresh
Cool your galette to room temp before covering with foil. Pop it into the fridge, where it’ll easily last three days. If you want that crisp crust back, just warm slices in the oven for a few minutes. Freezing? Wrap it first in plastic, then foil. It’ll keep for two months, no problem.
Switch Things Up
If you’ve got raspberries or blueberries on hand, try swapping out half your strawberries for them instead. No vanilla bean? Sub in a teaspoon of vanilla extract. If you want to play with the crust, try using spelt or pastry flour instead of all-purpose.
Ways To Serve
This dessert works great on its own, but topping it with vanilla ice cream really takes it over the top. Sometimes I’ll go with sweetened whipped cream or dollop on thick yogurt for more of a breakfast vibe. Honestly, it’s welcome at brunch or after dinner.
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Frequently Asked Questions
- → How do I get a super flaky crust?
Keep your butter really cold and don’t play with the dough too much. Pop your finished tart in the fridge before baking to help the layers puff up.
- → Can I swap in frozen fruit?
You sure can, just let it thaw and drain it well. Too much water makes the crust soggy, so fresh fruit works even better.
- → Any other fruits that taste good here?
Blueberries and raspberries are great with strawberry and rhubarb. Try any mix but don’t let it get too sweet—some tartness keeps the flavors bright.
- → What do oats do inside?
They help suck up the juices from the fruit so you won’t get a soggy bottom—just crisp, baked-through pastry.
- → How should I serve it?
It’s best warm with cold vanilla ice cream or whipped cream right on top.