Strawberry Rhubarb Galette

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  • Strawberry Rhubarb Filling:
  • 2 Cups Fresh Strawberries, sliced
  • 2 Cups Rhubarb, fresh or frozen cut into one inch chunks
  • ½ Cup Granulated Sugar
  • 2 Tbsp Corn Starch
  • ¼ tsp Cinnamon
  • Zest of 1 orange
  • 1 Tbsp Orange Juice

  • Strawberry Rhubarb Galette:
  • 1 ½ Cup All Purpose Flour
  • 1 Tbsp Granulated Sugar
  • ½ tsp Salt
  • 8 Tbsp Unsalted Butter, Chilled + Cubed
  • 5 Tbsp Water, Ice Cold


  1. Place the flour, sugar and salt into the bowl of a food processor and pulse to combine
  2. Slowly add in the chilled and cubed butter to the flour mixture and pulse until it looks like course meal
  3. Continue pulsing and add the ice cold water, one tablespoon at a time until the dough comes together into a ball
  4. Remove the dough from the food processor and press together but do not over knead
  5. Wrap the dough in plastic wrap and refrigerate for 1-2 hours or overnight
  6. Once you are ready to bake, preheat the oven to 350 degrees F
  7. Roll out the dough on a lightly floured surface into a 12 inch circle
  8. Place the dough on a parchment lined sheet pan
  9. Fill the center of the dough with the Strawberry Rhubarb filling leaving about a 2 inch perimeter (make sure to remove most of the additional liquid, it will become juicy when it bakes)
  10. Fold the edges of the dough in to overlap the blueberries
  11. Egg wash the edge of the dough and sprinkle with sugar crystals or sugar in the raw
  12. Bake at 350 degrees F for 35-40 minutes or until the dough is a light golden color
  13. Remove from the oven and allow the Galette to cool for 5-10 minutes