Strawberry Rhubarb Galettes

It was most definitely my lucky day last week. I purchased some strawberries from a local Farmer’s Market and then stumbled upon rhubarb at the grocery store. Match made in heaven. Recipe below for the best little dessert… I highly recommend serving them topped with vanilla ice cream.

Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective

Yield: 6 Personal Size Galettes

Strawberry Rhubarb Galettes

prep time: 50 Mcook time: 40 Mtotal time: 90 M


Strawberry Rhubarb Galette Dough
  • 3 Sticks Unsalted Butter 
  • 3 Cups of All-Purpose Flour
  • 1 1/2 Teaspoons of Kosher Salt 
  • 1 1/2  Tablespoons of Sugar
  • 1 Cup of Buttermilk 
  • 1 Tablespoon of  Milk
  • 1 Large Egg 
Strawberry Rhubarb Galette Filling
  • 4 Cups of Sliced Strawberries 
  • 3 Cups of Chopped Rhubarb
  • 1 1/4  Cup of Sugar 
  • 1/4 Teaspoon Salt 
  • 1 1/2 Teaspoons of Cornstarch 
  • 1 Teaspoon of Lemon Zest 
  • 1 Teaspoon Vanilla Paste or Extract 


How to cook Strawberry Rhubarb Galettes

Strawberry Rhubarb Galette Filling
  1. Begin by preparing your filling ingredients.
  2. In a large mixing bowl, combine all filling ingredients EXCEPT, Vanilla, Corn Starch, and Lemon Zest.
  3. Mix well and let sit for 30 minutes.
  4. Once you have your dough resting in the refrigerator and about 5 minutes before it is ready to come out, drain the liquid from your filling mixture, and then return to your mixing bowl. Set the drained liquid aside for later.
  5. You will then add in your Vanilla, Corn Starch, and Lemon Zest.
  6. Once fully combined, let sit for 5 minutes, then you will spoon filling into each dough disk. (See Dough Directions)
Strawberry Rhubarb Galette Crust
  1. In a large bowl, stir together Flour, Salt, and Sugar. Whisk together to make sure it is fully combined.
  2. Next you will cut your sticks of Butter into 1/2 inch pieces, and toss the pieces into the Flour mixture. Your goal is to coat each piece with flour, and slowly working the Butter into the flour.
  3. Flour a flat surface and pour the bowl out onto surface. You will use a floured rolling pin to start working the mixture together. You will have to worth flour back together with your hands throughout the process. The Butter will begin to form long sheets, and once you can tell everything is even throughout, return the mixture to the bowl.
  4. Hollow out a little hole in the center of our bowl, and add in the Buttermilk. Work the dough together using your hands, slowly folding in the Buttermilk. Once combined, dump out onto floured surface and divide into 6 disks.
  5. Wrap them in plastic wrap and refrigerate for 45 minutes. You will then return to your filling mixture to drain.
  6. Whisk together your Milk and Egg for the Egg Wash.
  7. Preheat oven to 350 degrees and line a baking sheet with silat or parchment paper.
  8. Once chilled, remove disks from refrigerator and roll them out one at a time.
  9. You will spoon your filling into the center of each disk (leaving about a 1 inch border) then fold the edges into the center over the fruit.
  10. Brush edges of dough with Egg Wash.
  11. Bake for 40 minutes or until bubbly and golden brown. 
  12. After you remove your galettes from the oven, you can reheat the remaining liquids you drained earlier. I spooned this overtop by galettes to ensure they weren't dry. 
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