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close up photo of strawberry rhubarb galette
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5 from 2 votes

Strawberry rhubarb galette

Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Servings: 8 servings
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

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!

Video

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.

Nutrition

Calories: 358kcal