Rhubarb Strawberry Galette
Rhubarb strawberry galette is the perfect dessert for summer, and these mini versions are my new favorite way to make it! The rhubarb strawberry filling balances the sweetness of fresh strawberries with the tartness of rhubarb, and the fruit filling is complemented beautifully by the flaky crust. Plus, everyone gets their own galette, instead of just a slice, which is so fun.
Summer is all about strawberries for me. Whether it’s something simple like Fresas con Crema, classic like Strawberry Shortcake, or sippable like a Strawberry Mocktail, I can’t get enough of this juicy berry!
Why This Recipe Works
- Easy rhubarb galette recipe. I love galettes because they’re so forgiving. No need to worry about shrinkage with this free-form pie or getting the perfect crimp. Here, we’re using store-bought puff pastry, which makes this rustic galette even easier to put together.
- Perfect summer dessert. Rhubarb and strawberries are an iconic summer pairing. Eat your mini rhubarb strawberry galettes warm or at room temperature with a scoop of ice cream or my favorite Greek Yogurt Whipped Cream.
Ingredient Notes
- Rhubarb: One of the most important ingredients in a rhubarb and strawberry galette is, of course, the rhubarb! Tangy rhubarb pairs perfectly with ripe strawberries.
- Strawberries: The classic pairing for rhubarb. If you’ve never tried these two together, you’re in for a treat! Fresh rhubarb is seasonal, and you can typically only find it in the grocery store during spring and early summer.
- Sugar: The filling contains both white and brown sugar so we get the right amount of sweetness with a little bit of caramelized flavor, and then some coarse sugar gets sprinkled on top before baking to add some crunch.
- Cornstarch: To help thicken the filling, so all the juiciness stays inside.
- Lemon zest: I love to add a little bit of lemon to brighten up the flavor. I feel like it enhances both the tart rhubarb and the sweet strawberries.
- Puff pastry: From-scratch pie crust is delicious, but I admit I love a shortcut! Using store-bought puff pastry sheets makes this strawberry rhubarb galette recipe come together in a snap! Just make sure to let it thaw overnight in the fridge. Stacking two sheets of puff pastry together also makes for a seriously flaky galette, which I love. If you really want to make it with a traditional crust, I recommend making my Food Processor Pie Crust.
- Eggs: We’ll make an egg wash to go around the edges of the puff pastry to help them stick when we fold them together.
Step-by-Step Instructions
- Prep strawberries and rhubarb. Hull and quarter enough strawberries for 2¾ cups—about 2 lbs. Add to a large bowl, then cut your rhubarb into ½ inch pieces, enough for 2¾ cups—again, you’ll need about 2 lbs of rhubarb. Add the rhubarb to the bowl with the strawberries, along with ⅓ cup granulated sugar. Stir so the sugar covers all the cut pieces of rhubarb and strawberries, then set it aside.
- Prep puff pastry. You need 2 sheets of thawed puff pastry. Stack one piece of puff pastry on top of the other. If you find you have issues with the puff pastry sliding off, spread a little water between the sheets to make them stick. Once you’ve got your pastry stacked, place it on a lightly floured surface and use a rolling pin to roll it into a 13 inch square, ¼” thick.
- Cut puff pastry into circles. Cut 6 inch circles in the dough. You’ll need to gather the scraps and re-roll them. I was able to get 5 circles out of my dough, you may be able to get 6 if you’re lucky! Discard any extra dough.
- Drain filling. Transfer the strawberry rhubarb mixture to a colander to strain excess liquid, then add it back to the large bowl.
- Add remaining filling ingredients. Add ⅓ cup of packed brown sugar to the rhubarb and strawberry galette filling, along with 3 tablespoons of cornstarch and 1 teaspoon of freshly grated lemon zest. Toss to combine all the ingredients.
- Fill galettes. Make an egg wash by beating 1 egg with a 1 teaspoon of water. Use a pastry brush to brush the egg wash around the edges of the dough circles—about 1½ inches. Divide the fruit mixture among the puff pastry circles, about ½ a cup for each circle.
- Fold galettes. Fold the edges of each disc of dough in on four sides, creating a square around the filling. Press to seal the folds of your square.
- Chill galettes. Prepare a baking sheet by lining it with a piece of parchment paper. Transfer your puff pastry squares to the prepared baking sheet and cover it with plastic wrap. Transfer the galettes to the fridge and chill until set, 45 minutes to 1 hour in the freezer or 2-3 hours in the fridge.
- Prep for baking. Preheat your oven to 375°F. Pinch the corners of the pastry together to ensure they’ll stay sealed. Brush additional egg wash around the sides of the galettes, and sprinkle coarse sugar all over the galettes, the filling, and the crust.
- Bake. Bake galettes for 35 minutes. You want a firm, crisp, golden crust on the sides and bottom.
- Enjoy. Let the galette cool for 10 minutes, then serve warm, either plain or with a scoop of vanilla ice cream (my preference!). These also taste great at room temperature!
Recipe Tips
Don’t skip draining the fruit! Otherwise, you will get soggy bottoms on your galettes, and we all know there’s nothing worse than a soggy bottom!
You can use this recipe as a springing off point for any variety of fruit galette. I love the combination of rhubarb and strawberries, but rhubarb and raspberries, peaches and strawberries, any seasonal fruits would be tasty to use.
For another flavor variation, try swapping lemon zest for orange zest.
Try to make sure you cut your rhubarb into small pieces, as large pieces won’t cook as well.
The egg wash is important to help the galette pastry stick to itself when you fold it, helps it achieve a golden brown, and helps the coarse sugar stick to the top. If you don’t have eggs, you can use a little bit of water instead to help things stick, but it won’t help with browning.
If you want to reheat your galette, I recommend reheating it in the oven at 325°F for 5-10 minutes. The microwave will make the crust soft.
Make Ahead, Storing, and Freezing
Make Ahead: This rhubarb strawberry galette is wonderful eaten fresh from the oven, but is also super tasty at room temperature. You can make them in the morning to serve in the evening. You can also cut down on prep time by cutting up your strawberries and rhubarb in advance and storing them in the fridge until ready to use.
Storing: These galettes are really best eaten fresh, but if you have leftovers, store them in an airtight container at room temperature for 1-2 days.
Freezing: You can freeze the assembled, unbaked galette without the egg wash or coarse sugar on top. It will stay good in the freezer for up to 3 months. To bake, simply take it right out of the freezer. Let it sit at room temp while your oven preheats, then brush with egg wash, top with coarse sugar, and bake as directed. You may need some extra bake time—just keep an eye out for that golden crust.
Recipe FAQs
Yes, you can switch up the filling with any kind of fruit you like! Keep the rhubarb and pair it with another kind of berry, or switch out the rhubarb for another fruit to pair with strawberries, do just strawberries, or do a completely different combination of fruits.
Galette is a French word describing a flat, round cake that has some sort of crust as the base. They’re free-form tarts or pies that typically use puff pastry or pie dough for the base, and folds it only partially over the filling.
Absolutely! You can use store-bought pie crust to keep things easy, or make my homemade pie crust recipe and use that. You may need to increase the temperature of your oven or the cook time to get it golden.
More Summer Dessert Recipes
Rhubarb Strawberry Galette
Ingredients
Filling
- 2 3/4 cups strawberries - hulled and quartered
- 2 3/4 cups rhubarb - lightly packed, cut into 1/2" pieces
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar - packed
- 3 tablespoons cornstarch
- 1 teaspoon lemon zest
Assembly
- 2 puff pastry sheets - thawed (can also use a homemade puff pastry if desired… I used Pepperidge Farm brand)
- 1 large egg - beaten with 1 tsp water for egg wash
- coarse sugar - for sprinkling
- vanilla ice cream - optional (for serving)
Equipment
Instructions
Prepare Filling
- Add the strawberries and rhubarb to a large bowl. Stir in the granulated sugar, mixing until it coats the fruit. Set aside.
Prep the Puff Pastry
- Place one puff pastry sheet on top of the other. You may want to use a pastry brush to spread some water between the two pastry sheets to help them adhere better. Roll the double layered puff pastry sheets on a lightly floured surface into a 13” square, ¼” thick.
- Cut 6” round circles in the dough. Gather scraps and re-roll into a circle or square until you have 5 rounds. If you’re lucky, you *may* have enough dough for 6 rounds, but if not, just discard the remaining puff pastry.
Finish Fruit Filling
- Transfer the strawberry rhubarb mixture into a colander to strain the liquid from the fruit. Place the fruit back into the large bowl and stir in the brown sugar, cornstarch, and lemon zest. Toss to coat.
Fill the Galettes
- Brush the egg wash along the perimeter of the pastry (about 1 1/2” worth). Divide the fruit filling evenly among the galettes, about ½ cup for each. Spread the filling into a square in the center of the galette, leaving a 1 1/2” pastry border around the edges. Fold the 4 sides inward towards the center, creasing the dough where it meets the filling. Should form a 4” square. Press to seal.
Chill
- Transfer the galettes to a parchment lined baking sheet. Cover with plastic wrap and chill until they are set, 45 minutes to 1 hour in the freezer or 2-3 hours in the refrigerator.
Bake
- When ready to bake preheat the oven to 375°F. Pinch the corners of the pastry (we want them sealed well!). Use the pastry brush to brush the egg wash along the exposed dough (the borders). Sprinkle coarse sugar over the entire galettes.
- Bake for 35 minutes. The crust should be firm, golden bottoms, and a crispy top crust. Serve warm, topped with ice cream, or enjoy plain.
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