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Strawberry Rhubarb Galette

Prep Time40 minutes
Cook Time45 minutes
Total Time2 hours 30 minutes
Course: Dessert
Keyword: rhubarb, strawberry, tart
Servings: 8 slices
Cost: $3-5

Ingredients

  • 1 1/2 cup all purpose flour
  • 2 tsp sugar
  • 1/4 tsp salt
  • 1/2 cup stick unsalted butter, diced
  • 1/4 cup cold water
  • 4 cups chopped rhubarb (~ 4 medium stalks or 2 large)
  • 2 cups strawberries, chopped
  • 1/2 tsp cardamom
  • 1 tsp vanilla extract
  • 3/4 cup sugar
  • 1 egg, lightly whisked
  • 1 tsp coarse sugar
  • whipped cream (optional)
  • mint leaves (optional)

Instructions

  • Pie Crust: Combine the flour, 1/4 tsp salt and 2 tsp sugar in a medium bow. Blend the butter into the flour by rubbing the butter pieces between your fingers or with a pastry cutter. The flakes of butter are key for keeping the crust flaky.
  • Add one tablespoon of cold water at a time to the flour mixture. Err on the side of less water and keep mixing until the dough barely comes together. Wrap and chill in fridge for 30 min.
  • Preheat the oven to 375ºF.
  • Combine the chopped rhubarb and strawberries in a large bowl. Add the cardamom, vanilla, and 3/4 cup sugar to the bowl. Stir till well coated.
  • Remove the pie dough from the fridge and roll it out to a 16 inch diameter circle.
  • Pile the filling in the center of the rolled out dough, keeping it 2-3 in away from the edge. Start folding one corner/edge over the filling and continue around the disc, allowing the overlaps to occur to create the pleats. Create the last pleat by tucking the last fold under the first fold.
  • Add 1 Tbsp water to the egg. Whisk and brush the egg wash over the pie crust edges. Sprinkle coarse sugar on top.
  • Bake for 45-50 minutes, or until the crust becomes golden brown and the filling is bubbly. Remove and chill until cooled to room temperature to let the filling settle. Serve with whipped cream and mint. Enjoy!

Notes

  • To make your own whipped cream, take 1/2 cup heavy whipping cream and whip it to soft peaks. Add 2 tsp sugar (to taste), and optionally add 1/2 tsp vanilla extract and continue whipping till stiff peaks form. Keep covered and refrigerated until ready to serve.
  • You can play around with the ratios of rhubarb to strawberries but I like it a little on the tart side so I use more rhubarb.
  • If the pie crust doesn't roll out well, you can always reroll it to make it more pliable.
  • If you must eat the galette straight from the oven, know that the filling will not have set and be runny (as I've photographed here in haste)