Strawberry Rhubarb Galette Recipe
Celebrate summer with this sweet and tart Strawberry Rhubarb Galette recipe! It’s perfect with a scoop of vanilla ice cream.
Servings 8 servings
Calories 318kcal
Ingredients
Galette Dough
- 125 grams unsalted butter cold
- 175 grams all-purpose flour
- 75 grams cornmeal
- 2 Tbsp. caster sugar
- ¼ tsp. salt
- 4 Tbsp. ice water
Strawberry Rhubarb Filling
- 1½ cups sliced strawberries
- 2 cups rhubarb sliced into 1/4" pieces
- 1 Tbsp. cornstarch
- 2 Tbsp. caster sugar
- ½ cup ground almonds
- 1 large egg beaten
- 1 Tbsp. raw sugar
Instructions
Galette Dough
- Dice butter. Return butter to fridge.
- Combine flour, cornmeal, sugar, and salt in a medium bowl.
- Add cold butter, working in with pastry cutter until fully mixed in and dough chunks are the size of pebbles.
- Add water, one tablespoon at a time, until the dough can be gathered into a ball.
- Form the ball into a disc, wrap in plastic, and place in fridge for one hour.
Strawberry Rhubarb Filling
- Preheat oven to 375° F.
- Mix together almonds and sugar in a small bowl. Set aside.
- Toss rhubarb, strawberries, and cornstarch together in medium bowl until fully combined.
Galette Assembly
- Remove galette dough from fridge and place between two layers of parchment paper. Roll into circle approximately 12" across and 1/4" thick
- Transfer bottom layer of parchment paper and dough to baking sheet.
- Sprinkle almond mixture on top of dough.
- Place strawberry rhubarb mixture in the center of the dough.
- Fold the edges of the dough up around the filling. Cover any tears with galette dough from the center.
- Brush crust with beaten egg and top with raw sugar.
- Bake for 35-40 minutes until crust is golden brown and fruit is bubbling. Remove from oven and let cool on wire rack.
Notes
- To make caster sugar, place granulated sugar in bowl of food processor and pulse 15 times.
- 1 pint strawberries = approx 1½ cups sliced strawberries
- 2 rhubarb stalks = approx 2 cups rhubarb
Nutrition
Serving: 1slice | Calories: 318kcal