Let’s celebrate Canada Day with this super simple strawberry rhubarb galette! The bright red strawberries and rhubarb are as vibrant as Canada and it’s the perfect dessert to represent the season’s juicy, sweet, red berries! Whether you’re hosting a backyard BBQ, heading to the cottage, or packing a picnic to watch the fireworks, this dessert will make your life a little sweeter and a little easier!
A galette is the ultimate crowd-pleasing summer party dessert; using local fruit and paired with some ice cream, you can’t go wrong (everyone loves pie). It’s fresh, fun to make, and easy! You can make it up ahead of time, leaving you more time for relaxing and playing and if you’re having a picnic you can make the galette into mini individual sizes for simple transportation and less mess.
Ingredients
- All-purpose flour
- Unsalted butter
- Crisco (shortening)
- Fresh strawberries
- Fresh rhubarb
- Granulated sugar & coarse sugar
- Milk
- Cold water
- Salt
Pastry Tips to Make the Perfect Strawberry Rhubarb Galette
- Make pastry dough ahead of time and keep some dough in the freezer for a quick, easy dessert for last-minute guests. Just make sure you let the dough come back to room temperature before you try and roll out the dough.
- When working with pastry make sure to handle the dough as little as possible. You want to keep the dough nice and cold – using cold butter, cold Crisco, and cold water.
- Putting the pastry dough in the fridge to rest isn’t absolutely mandatory but is ideal. It helps the gluten relax and firms up the fats for a flaky crust.
- Form pastry dough into a disc, not a ball when letting the dough rest in the fridge. This helps when you are rolling the dough out into a circle, as it’s already in the shape. It also cools the pastry faster in the fridge.
Strawberry Rhubarb Galette Tips
- Roll your dough out on parchment paper. This makes for an easy transition to move your galette onto your baking sheet. Just slide your rimless baking sheet under the parchment paper and cut off any extra paper.
- Since you are using a rimless baking sheet, the juices will leak out of the galette and will spill all over the oven. Make sure to have another pan to catch the extra liquid.
- Let the galette cool before trying to remove it from the parchment paper. The pastry will break apart while it’s hot and the juices will continue to spill out. Let the juices cool and thicken.
How To Make a Strawberry Rhubarb Galette
Step One: Make your pie pastry and let rest in the refrigerator for 30 mins. Meanwhile add strawberries, rhubarb and sugar together. Let rest until the pasty is ready.
Step Two: Roll the pastry out onto a lightly floured work surface, keeping a circle shape. Add the fruit and juices to the middle of the circle. Gently fold the pastry edges over the mixed fruit exposing the centre. Brush the pastry with milk and sprinkle coarse sugar on top. Add a few dollops of butter into the centre of the mixed fruit and bake until the filling is bubbly and the pastry is lightly browned.
Strawberry Rhubarb Galette
A simple version of a rustic pie – the galette! An easy spring/summer dessert that you can make ahead of time. Serve warm or cold and pair with ice cream.
- Prep Time: 40 mins
- Cook Time: 40 mins
- Total Time: 1 hour 10 mins
- Yield: 1 large Galette 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Pastry
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into cubes
- 1/2 cup Crisco, cold (shortening)
- 1/4 cup cold water
Filling
- 3 cups sliced strawberries
- 1 1/2 cups chopped rhubarb
- 1/4 cup granulated sugar
- 1 Tablespoon all-purpose flour (optional)
Pastry/Topping
- Milk for brushing galette
- coarse sugar to sprinkle on edges
- 1 Tablespoon of cold butter cut into cubes
Instructions
- In a food processor add flour and salt, blend until incorporated.
- Add cold butter cubes and pulse until butter resembles fine little crumbs.
- Add Crisco/shortening and pulse until mixture resembles fine little crumbs (don’t overdo it).
- Slowly add your cold water and pulse until the dough forms into a ball, or gently shape into a ball by hand.
- Flatten dough into a disc, wrap in plastic and refrigerate for 15-30 minutes.
- Meanwhile, prep your strawberries and rhubarb filling. In a large bowl add sugar, strawberries, and rhubarb (and flour if using), mix well to coat (note: if your fruit is really juicy or you want a jammier filling add a little flour to thicken it – approx. 1 tablespoon).
- Let strawberries and rhubarb rest while the pastry is in the fridge.
- Preheat the oven to 400ËšF.
- Roll out a large piece of parchment paper and tape the corners down, dust with flour. In the middle of the parchment paper roll out the dough into a circle to desired thickness.
- Pour fruit and juice into the middle of the circle leaving approx. 3-4 inches around the circle empty.
- Gently fold the edges of the pastry over the fruit, leaving the middle open.
- Brush the pastry edges with milk and sprinkle coarse sugar on top. Add dollops of butter over the top of the fruit.
- Slide your baking pan under the parchment paper and transfer the galette onto the baking pan.
- Bake for 35-40 minutes or until the edges are golden and the middle is set and bubbly (note: if the edges are browning too fast, cover with tin foil).
- Let the galette completely cool before serving.
Notes
If you have an extremely juicy filling, add 1-2 tablespoons of all-purpose flour to the mixture. This will thicken the filling. Â
Leave the galette on the parchment paper as it may be stuck in spots if there are a lot of juices. Transfer the entire galette with the paper to a serving tray. Then cut the extra parchment paper away.Â
Nutrition
- Serving Size: 1 slice of 12
- Calories: 251
- Sugar: 6.2g
- Sodium: 106mg
- Fat: 16.6g
- Saturated Fat: 8.3g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 23.5g
- Fiber: 1.6g
- Protein: 2.6g
- Cholesterol: 25mg
FAQ’s
Like pie, a galette will last approx. 3-4 days stored in the refrigerator covered in plastic. Serve warm or at room temperature.
A galette will typically have a thick filling to prevent the juices from spilling out. This is done by adding all-purpose flour or cornstarch to the fruit/sugar mixture to thicken any of the juices. It is not required but will help. 1-2 tablespoons is usually enough.
Yes, you can freeze a galette for up 2 months. Store in an airtight container and reheat the galette from frozen at 375ËšF for 15- 20 minutes.
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I love hearing from you! Leave a comment with any questions or how your recipe turned out (your email address will not be published)!
I’ve made the galette a few times. We love it with apples. So easy to make and tastes great!
That’s great Cathy, so glad to hear you’ve nailed the pasty too! Thanks for sharing. 🙂