Strawberry Rhubarb Galette

Blog post

Recipe makes one galette filled with strawberry and rhubarb. Fruit filling can easily be substituted for any berry mix of your choice.


1 cup all purpose flour
4 ounces cream cheese, cold and cut into cubes
3 ounces unsalted butter, cold and cut into cubes
1/2 tsp kosher salt
1 tsp granulated sugar

Using a food processor, blend the flour, salt, and sugar. Next add the cubed cream cheese and butter. Pulse until the mixture starts to come together. Empty the food processor on to your clean work surface and gather together into a disc. Wrap in plastic and refrigerate for 2 hours or more before using.

Strawberry-Rhubarb Filling
Hull and slice approximately 2 cups of sliced strawberry (about 12 medium sized strawberries)
2 Rhubarb stalks chopped into approximately 1"-1 1/2" pieces
3 Tbsp cornstarch
Zest of 1 orange
2/3 cups granulated sugar
1 egg whisked
Turbino sugar for sprinkling on crust

Turn oven on to 350 degrees and line a baking sheet pan with parchment paper.

Making the Galette
1. In a bowl combine the fruit with the cornstarch, zest, and granulated sugar.
2. Roll out the pastry crust to approximately 1/8" thick in a round shape.
3. Add the macerated fruit mixture to the center of the pastry. Fold the edges up and around the fruit in a rustic pleated style while leaving the center open. See pictures below.
4. In a small bowl, whisk the egg with 1 Tbsp water. Using a pastry brush, brush the egg wash on the rustic pleated edges. Sprinkle Turbino sugar heavily on the egg coated crust.
5. Bake on 350 degrees for 45-55 mins until the pastry crust in beautifully golden brown.

Pastry crust from Gourmet via Epicurious via Yossy Arefi's blog
Filling original recipe. 


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