Strawberry and Rhubarb Galette

4.75 from 4 votes

Strawberry and rhubarb galette is the perfect spring and summer dessert. Sweet and tart, very easy to make, top with vanilla ice cream and enjoy!

Prep Time30

Cook Time45

Total Time1 15

Course: Dessert

Cuisine: North American

Servings: servings

Calories: 115kcal

Author: Jolina

2 cups quartered strawberries
1 ½ cups sliced rhubarb ½ inch thick
½ cup granulated sugar see notes
1 tsp vanilla extract
1 tbsp lemon zest
2 tbsp cornstarch
pie dough homemade or store-bought that can be rolled out into a 12-inch circle (about ⅛-inch thick)
1 pc egg mixed with 1 tablespoon water
1 tbsp unsalted butter cold and cubed
demerara sugar for sprinkling, you can also use turbinado sugar

Preheat your oven to 400F and prepare a baking sheet lined with parchment paper.
In a large bowl, mix quartered strawberries, sliced rhubarb, sugar, vanilla extract, lemon zest and cornstarch. Stir gently to ensure that the strawberries and rhubarb don't turn to mush. Set aside.
2 cups quartered strawberries, 1 ½ cups sliced rhubarb, ½ cup granulated sugar, 1 tsp vanilla extract, 1 tbsp lemon zest, 2 tbsp cornstarch
Turn your pie dough onto a lightly floured surface and roll out into a 12 inch circle (about ⅛ inch thick). Carefully transfer dough to your baking sheet.
pie dough
Spoon filling into the middle of the dough ensuring you leave a 2 inch border all around (be careful not to spoon too much of the juice else your galette will leak and be very runny).
Fold the dough over the filling and slightly pinch where the overlaps occur.
Brush the edges of the galette with egg wash.
1 pc egg
Dot the filling with cold butter and sprinkle demerara sugar.
1 tbsp unsalted butter, demerara sugar
Bake until the fruit filling is bubbling and the crust is golden brown (about 45 minutes).
Serve galette warm. Optionally, you can sprinkle with confectioner's sugar or top with vanilla ice cream.

You may need to add more sugar depending on how sweet or tart you want your galette to be. ½ cup results to a galette that's more on the tart side.
For best results, buy an all-butter pie dough then thaw according to package instructions. You can use your homemade pie crust recipe as well. Just ensure both can be rolled out into a 12-inch circle that’s about ⅛ inch thick.
Don’t worry if some of the juices from the filling leak onto your pan while baking. You can scoop them out before serving or scoop them back into the filling for extra flavor!
See post for more tips, FAQs and step-by-step photos.