Strawberry Rhubarb Galette
This Strawberry Rhubarb Galette combines a buttery flaky crust with a jammy sweet-tart strawberry rhubarb filling for the ultimate rustic summer dessert. It’s easier than pie, beautifully golden, and perfect served slightly warm with vanilla ice cream.
Equipment
- Kitchen Scale
- Mixing bowls
- Pastry knife (or food processor)
- Dough roller
- Parchment Paper
- Pastry brush
- Baking sheet
Ingredients
Sour Cream Pie Crust
- 180 g all-purpose flour 1 ½ cups
- 113 g cold unsalted butter cubed (½ cup)
- 60 g ice water ¼ cup
- 30 g cold sour cream 2 tablespoons
- 1 large egg cold and separated. yolk for the crust, whites for the egg wash.
- 5 g apple cider vinegar 1 teaspoon
- 3 g salt ½ teaspoon
- 4 g granulated sugar 1 teaspoon
Strawberry Rhubarb Pie Filling
- 280 g fresh strawberries hulled and halved (2 cups)
- 170 g rhubarb sliced ¼ inch thick (1 ½ cups)
- 65 g granulated sugar ⅓ cup
- 16 g cornstarch 2 tablespoons
- 15 g fresh lemon juice 1 tablespoon
- 2 g vanilla extract ½ teaspoon
- 14 g almond flour optional (2 tablespoons)
- 12 g turbinado sugar for finishing (1 tablespoon)
Instructions
- Make the dough: In a large bowl, whisk together the all-purpose flour, salt, and sugar. Add the cold cubed butter and work it into the flour mixture using your fingertips or a pastry cutter until the mixture resembles coarse crumbs with pea-sized butter pieces throughout. In a small bowl, whisk together the egg yolk, ice water, sour cream, and apple cider vinegar until smooth. Pour the wet mixture into the flour mixture and stir gently with a fork just until a shaggy dough forms and no large dry patches remain. The dough should look rough and slightly uneven. Turn the dough out onto a lightly floured surface, gently press it together into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.180 g all-purpose flour, 113 g cold unsalted butter, 60 g ice water, 30 g cold sour cream, 1 large egg, 5 g apple cider vinegar, 3 g salt, 4 g granulated sugar
- Prepare the filling: In a medium bowl, combine the strawberries and sliced rhubarb. Add the granulated sugar, cornstarch, lemon juice, and vanilla extract, then toss until the fruit is evenly coated and glossy. Let the filling sit for 15 minutes so the fruit can release some juices and the sugar can begin dissolving. Before assembling, use a slotted spoon to transfer the fruit so excess liquid stays behind in the bowl.280 g fresh strawberries, 170 g rhubarb, 65 g granulated sugar, 16 g cornstarch, 15 g fresh lemon juice, 2 g vanilla extract
- Roll out the dough: Preheat the oven to 400°F (205°C) and line a large baking sheet with parchment paper. Remove the chilled dough from the refrigerator and place it on a lightly floured surface. Roll the dough into a rough 12-inch circle about ⅛-inch thick. Don’t worry about making it perfectly round — rustic edges are part of the galette look. Carefully transfer the dough to the prepared baking sheet.
- Assemble the galette: If using almond flour, sprinkle it over the center of the dough, leaving about a 2-inch border around the edges. Spoon the fruit filling into the center and gently spread it into an even layer, again leaving the border uncovered. Fold the edges of the dough up and over the filling, pleating as you go to help hold the shape. Press the folds lightly so they stay in place.14 g almond flour
- Add the egg wash: In a small bowl, whisk the reserved egg white with a splash of water until frothy. Brush the mixture generously over the folded crust edges. Sprinkle the crust with turbinado sugar for extra crunch and sparkle.12 g turbinado sugar
- Bake and cool: Bake for 35–40 minutes, or until the crust is deeply golden brown and the filling is bubbling in the center (it should be around 200F in the middle). If the crust starts browning too quickly, loosely tent the edges with foil during the final part of baking. Remove from the oven and let the galette cool on the baking sheet for at least 20 minutes before slicing and serving so the filling has time to set properly. Top with ice cream and enjoy!!
Notes
Why sour cream? It contributes both acidity and fat, giving you a tender, slightly tangy crust without any discard. Full-fat Greek yogurt works 1:1 if that's what you have.
Sourdough discard variation: Replace the ice water and sour cream with 120g of cold sourdough discard, and reduce flour to 120g. The discard adds its own hydration, starch, and tang — see the notes on why the swap works in the blog post!
Filling tip: After macerating (resting), use a slotted spoon to transfer the fruit and leave behind any pooled juice. Too much liquid = soggy bottom.
Internal temp: The filling is done at 195–200°F (90–93°C). Visually, look for active bubbling in the center and a deep golden crust.
Make ahead: Dough keeps refrigerated for 2 days or frozen for 1 month.
Nutrition
Calories: 272kcalCarbohydrates: 33gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 53mgSodium: 158mgPotassium: 158mgFiber: 2gSugar: 12gVitamin A: 432IUVitamin C: 23mgCalcium: 42mgIron: 1mg
Tried this recipe?Let us know how it was!