Strawberry rhubarb galette

Strawberry rhubarb galette is a delicious and easy summer dessert. Crispy pastry is filled with sweet strawberries and slightly sour rhubarb. The pastry crust is made with flour and ground almonds, which makes it taste deliciously nutty and so much better. It’s also sprinkled with granulated sugar and flaked almonds, making it pleasantly crunchy with every bite. Galette is sometimes named a rustic tart as it’s so easy and quick to make! You don’t have to pre-bake the pastry crust, just place the strawberries and rhubarb on the rolled-out dough, wrap the dough over the fruit (rhubarb is technically a vegetable, though) and bake!

In fresh strawberry season, I always make this coconut strawberry coffee cake: coconut cake with strawberries and coconut crumble.

Strawberry rhubarb galette – step by step:

1. Start by making the shortcrust pastry. On the photos is shown preparation method using a stand mixer, but you can also make the dough in a food processor or just by hand (instructions are included in the recipe).
2. Add the flour, ground almonds, salt, and sugar to the mixing bowl, mix until combined.
3. + 4. Add cold, diced butter and mix at the lowest speed using a paddle-shaped attachment, until large lumps are formed (they can be of different sizes, 0.5-1.5 cm / ¼- ½ inch).

5. Add cold water and mix until a smooth dough is formed (be careful not to overmix it). You can add a little more water if the dough is too dry.

6. Flatten the dough, wrap in plastic foil and put in the fridge for 1 hour.

7. After making the dough, immediately start making the filling. Strawberries and rhubarb need time to release their juices. This will prevent the dough from being soggy.

8. Cut the rhubarb stalks into ½-inch / 1.5 cm slices. Cut off tops of strawberries, cut the larger strawberries into 2-3 parts, medium in half, leave small ones whole. Add to a medium bowl, toss with sugar and set aside.

9. Now is a good time to preheat the oven to 400°F/200°C/Gas Mark 6, no fan (if you have a convection oven, reduce the temperature by about 20° or follow the manufacturer’s instructions).

Take the dough of the fridge and roll out on a piece of baking paper, sprinkling it well with flour, into a round, roughly 16-inch/40 cm in diameter (to a thickness of approx. 1/6-inch / 3-4 mm). Transfer the dough with baking paper onto a baking tray.

10. + 11. Drain strawberries and rhubarb in a sieve (discard the juices or use them to sweeten your tee), pat them dry with paper towels and mix with cornstarch.

12. Pile the fruit in the center of the dough and spread out into an even layer, leaving a 2-inch / 5 cm border. Sprinkle with a heaped tablespoon of sugar. Using a sharp knife, cut 8 slits in the border of the dough, each running from fruit to the edge of the dough.

13. + 14. Fold each segment of the dough over fruit.

15. Brush the edges of the dough with beaten egg mixed with a tablespoon of milk.

16. sprinkle with the remaining tablespoon of sugar and flaked almonds.

Bake the tart for about 40 minutes, until the crust is golden brown and the filling bubbling. Serve with vanilla ice cream.

Storage: This tart tastes best on the day of baking!

Strawberry rhubarb galette

Almond galette filled with sweet strawberries and slightly sour rhubarb is the simplest tart you can make.

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5 from 2 votes

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8 servings

Calories 358kcal

Author Aleksandra

Ingredients

pastry crust:

• ▢ 1 ¼ cup flour 155g / 5.5 oz, spoon and leveled
• ▢ 2/3 cup ground almonds 80g / 2.8oz
• ▢ 1 ¼ cup butter 145g / 5 oz
• ▢ ¼ cup light brown sugar 50g / 1.8 oz, scoop and leveled
• ▢ large pinch of salt
• ▢ 1 tablespoon cold water or a little more if necessary

filling:

• ▢ 11 oz rhubarb 300g
• ▢ 14 oz strawberries 400g
• ▢ 4 tablespoons light brown sugar 55g / 2 oz

additionally:

• ▢ 2 tablespoons cornstarch
• ▢ 1 egg
• ▢ 1 tablespoon milk
• ▢ 2 tablespoons light brown sugar or vanilla sugar
• ▢ 4 tablespoons flaked almonds

to serve:

• ▢ vanilla ice cream

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Instructions

Pastry crust:

• Making the dough by hand: mix the flour with ground almonds, sugar and salt. Add cold diced butter, rub the butter into the flour mixture with your fingertips until it resembles a pea-sized crumble (crumble can be of different sizes), add cold water, knead quickly until dough forms a smooth ball (be careful not to over mix it). You can add a little more water if the dough is too dry.
• If you‘re using stand mixer (my favorite way): add the flour, ground almonds, salt and sugar to the mixing bowl, mix until combined. Add cold, diced butter and mix at the lowest speed using a paddle-shaped attachment, until large lumps are formed (they can be of different sizes, 0.5-1.5 cm / ¼- ½ inch). Add cold water and mix until a smooth dough is formed (be careful not to overmix it). You can add a little more water if the dough is too dry.
• In the food processor: add all the ingredients (without the wateto the food processor bowl. Pulse 2-3 times until the butter pieces are the size of large peas (they can be of different sizes). Add the cold water and pulse until the dough begins to come together (be careful not to over-mix it). Transfer the dough pieces onto a work surface, and gather them with your hands, forming a dough ball. You can add a little more water if the dough is too dry.
• All methods: flatten the dough, wrap in plastic foil and put in the fridge for 1 hour.
• After making the dough, immediately start making the filling (strawberries and rhubarb need time to release their juices).

Filling:

• Cut the rhubarb stalks into ½-inch / 1.5 cm slices.
• Cut off tops of strawberries, cut the larger strawberries into 2-3 parts, medium in half, leave small ones whole.
• Add to a medium bowl, toss with sugar and set aside.

Assembling:

• Preheat the oven to 400°F/200°C/Gas Mark 6, no fan (if you have a convection oven, reduce the temperature by about 20° or follow the manufacturer’s instructions).
• Take the dough of the fridge and roll out on a piece of baking paper, sprinkling it well with flour, into a round, roughly 16-inch/40 cm in diameter (to a thickness of approx. 1/6-inch / 3-4 mm). Transfer the dough with baking paper onto a baking tray.
• Drain strawberries and rhubarb in a sieve (discard the juices or use them to sweeten your tee), pat them dry with paper towels and mix with cornstarch.
• Pile the fruit in the center of the dough and spread out into an even layer, leaving a 2-inch / 5 cm border. Sprinkle with a heaped tablespoon of sugar.
• Using a sharp knife, cut 8 slits in the border of the dough, each running from fruit to the edge of the dough. Fold each segment of ´the dough over fruit.
• Brush the edges of the dough with beaten egg mixed with a tablespoon of milk, sprinkle with the remaining tablespoon of sugar and flaked almonds.
• Bake the tart for about 40 minutes, until the crust is golden brown and the filling bubbling. Serve with vanilla ice cream.
• Enjoy!

Notes

The tart tastes best on the day of baking. On the second day (or after many hours) the crust will be softer, and the fruit won’t look as appetizing as right after baking.

You can use only rhubarb or only strawberries. In the case of rhubarb, I would add a little less cornstarch, as rhubarb doesn’t release as many juices as strawberries.

Course Dessert

Cuisine French, international

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