Strawberry Rhubarb Galette - Weekend at the Cottage

Strawberry Rhubarb Galette

Ingredients

Directions

  1. Prepare the crust: Place flour and salt into a bowl and whisk together. Cut the shortening into chunks, tossing it in with the flour. Rub together by hand to create small pea-sized balls. Sprinkle in water 1 tsp at a time, mixing lightly with a fork. Bring together gently by hand. Wrap and chill.
  2. Prepare the filling: In a bowl, combine the strawberries, rhubarb, sugar, cornstarch, salt and lemon juice. Let sit for 15 minutes, stirring every 5 minutes.
  3. Assemble the galette: Preheat your oven to 425°F. Roll the crust out into a circular shape on a piece of parchment paper to about an ⅛-inch thickness.
  4. Place the filling into the centre of the dough, leaving about an inch of edge. Fold that one inch of dough over, to cover the outer edge of filling.
  5. Apply egg wash and sugar: Whisk egg and water together in a small bowl. Brush the crust of the galette with the egg wash, followed by a sprinkling of the coarse sugar.
  6. Bake: Transfer to oven and immediately reduce temperature to 375°F. Bake galette for 55-60 minutes, or until crust is a rich golden colour and the centre is bubbling. Let the galette sit for about 20 minutes before serving.
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Strawberry Rhubarb Galette

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Freshly picked rhubarb and strawberries baked free-form in a flaky crust.

  • clock icon
    90 MIN
  • 8 SERVINGS
STRAWBERRY RHUBARB GALETTE

Think of it as a free-form pie – let’s make a STRAWBERRY RHUBARB GALETTE!

This STRAWBERRY RHUBARB GALETTE story is part of a series called PRETTY DIRTY COTTAGE. Jo-Anna Rooney from A PRETTY LIFE IN THE SUBURBS and Julie Van Rosendaal from DINNER WITH JULIE join me to exchange and make each other’s recipes. Whenever foodie friends get together, whether in person or virtually, something delicious is bound to happen!

This recipe for a rustic STRAWBERRY RHUBARB GALETTE evolved after Jo-Anna suggested I take a stab at her STRAWBERRY RHUBARB PIE. Although I was happy to oblige, Jo-Anna added a fun twist to the process by suggesting I embrace the chilled, relaxed cottage country vibe and make a galette. Details of my journey to galette greatness are below.

Before I launch into all of the sweet stuff I learned, how about a reminder to PIN this recipe to a favourite board. This story is all about friendship, so do what Jo-Anna, Julie and I did – share this and other recipes with friends, they’ll love you for it.

Lastly, don’t forget to check out my friend Jo-Anna’s site A PRETTY LIFE IN THE SUBURBS. She has so many fabulous recipes, plus ideas on how to incorporate beautiful things into each and every day. So pretty!

Let’s give her recipe a go, shall we? Time for a rustic STRAWBERRY RHUBARB GALETTE:

PERFECT PAIR

Pairing strawberries with rhubarb is a stroke of genius. Although we’ll never know who first thought to combine them, this culinary moment of greatness has some seriously long legs. After making this galette recipe, you also might want to check out our STRAWBERRY RHUBARB ICE CREAM and another easy dessert idea, STRAWBERRY RHUBARB CRISP.

The other brilliant thing about these two ingredients is their seasonality. This dessert seems to herald warm weather with the rhubarb popping up towards the end of spring and the pick-your-own strawberries showing up with the arrival of summer.

Final thoughts on the strawberries and rhubarb: don’t go getting all fancy trying to chop the strawberries into uniform bits, just chop ‘em up. After all, this dessert is meant to be super easy. Regarding the rhubarb, just make sure you cut away and discard the leaves before roughly chopping the stalks for this recipe. Love the tangy flavour of this vegetable. Yup, it’s a veggie – click HERE to learn more about it!

Ingredients for Strawberry Rhubarb Galette

INSIDE OUT

Looking at the ingredients required to make this dessert, it’s easy to see a pie in the making. Best to think outside the box; because a galette is completely free-form, the process is way less complicated. Your clue is that one disc of dough. We won’t be making a crust for the pie plate, then working on a trellis top and fancy crimped edges, no way, no how. This is way easier than making pie.

Everything mixed together in a large bowl

GET YOUR FILL

Jo-Anna’s filling combines the pairing of the strawberries and rhubarb with sugar, countering the rhubarb’s tartness. She then adds a titch of salt for the salty-sweet taste sensation too.

I did make one slight adjustment in adding the juice of half a lemon; I find it brightens the flavour of strawberries and rhubarb. One little side note on the filling, don’t miss the opportunity to marvel at the colour combination. The pale green, pink and crimson colour of the rhubarb tossed with the vibrant scarlet of the strawberries is a wow, for sure!

The filled placed out onto the dough

CENTRE IT

Rolling the dough out onto a floured surface should be easy enough. Don’t get nervous about those shaggy edges because in this case we’re looking for the real handmade vibe. When you go to add the filling onto the centre of the dough, remember to leave at least an inch, maybe an inch and a half of edge free so you can fold it over without making a mess.

The galette ready for the oven

FOLD OVER

Folding the edge of the dough onto the first inch or so of filling is an easy step. I folded my dough little by little in a clockwise direction. This also allowed me to create the tiniest of pleats. Make sure to take an overhead pic of the galette once you’ve folded it up and added the little bits of butter. Send it off to friends, making sure to add the proverbial “Wish you were here”.

The edge of the galette with sugar crystals

ON EDGE

Although producing someone else’s recipe can sometimes be a nerve-wracking experience, this adventure was quite the opposite. I can tell Jo-Anna already did all the heavy lifting – her recipe worked perfectly, without incident. You can proceed and make it as I did, with confidence and excitement (and wait until you try it!)!

One thing Jo-Anna and I didn’t discuss was the edge of the galette, so I took some creative license and tried to make it “pretty”. I figured I better – although I’m not living Jo-Anna’s PRETTY LIFE IN THE SUBURBS, I could still go for pretty in cottage country!

My last touch on the crust was to brush it with a simple egg wash and sprinkle it with sparkly coarse sugar crystals. The look is quite nice!

The galette fresh out of the oven

EASY BAKE

The baking of this STRAWBERRY RHUBARB GALETTE is easy too. The crust went all gorgeous and golden just as the filling got all bubbly and fragrant. Funny how some recipes just work perfectly, right?

STRAWBERRY RHUBARB GALETTE

ENJOY

Sitting down to enjoy this finished dessert can be as relaxed as making it. The galette is really fabulous still warm with HOMEMADE VANILLA ICE CREAM and a sprinkle of chopped strawberries. It’s also good the next day, too.

Try this easy dessert idea. STRAWBERRY RHUBARB GALETTE is fabulous!

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Strawberry Rhubarb Galette

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Strawberry Rhubarb Galette

Ingredients

  • For the galette crust:
  • 2 cups unbleached all-purpose flour
  • ½ teaspoon kosher salt
  • 2/3 cup vegetable shortening
  • ¼ cup water
  • For the filling:
  • cups chopped strawberries
  • cups chopped rhubarb
  • 1 cup granulated sugar
  • ¼ teaspoon kosher salt
  • ¼ cup corn starch
  • 2 tablespoons butter
  • For egg wash:
  • 1 egg
  • 1 tablespoon water
  • sugar crystals (sanding sugar)

Directions

  1. Prepare the crust: Place flour and salt into a bowl and whisk together. Cut the shortening into chunks, tossing it in with the flour. Rub together by hand to create small pea-sized balls. Sprinkle in water 1 tsp at a time, mixing lightly with a fork. Bring together gently by hand. Wrap and chill.
  2. Prepare the filling: In a bowl, combine the strawberries, rhubarb, sugar, cornstarch, salt and lemon juice. Let sit for 15 minutes, stirring every 5 minutes.
  3. Assemble the galette: Preheat your oven to 425°F. Roll the crust out into a circular shape on a piece of parchment paper to about an ⅛-inch thickness.
  4. Place the filling into the centre of the dough, leaving about an inch of edge. Fold that one inch of dough over, to cover the outer edge of filling.
  5. Apply egg wash and sugar: Whisk egg and water together in a small bowl. Brush the crust of the galette with the egg wash, followed by a sprinkling of the coarse sugar.
  6. Bake: Transfer to oven and immediately reduce temperature to 375°F. Bake galette for 55-60 minutes, or until crust is a rich golden colour and the centre is bubbling. Let the galette sit for about 20 minutes before serving.

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