Strawberry Rhubarb Galette
A free-form, rustic tart with jammy strawberry-rhubarb filling and a flaky butter crust. No rolling pin required — just press, fold, and bake until golden.
Let's cook
- Whisk the flour, salt, and sugar. Cut in the cold butter until the mix looks like coarse crumbs with some pea-sized pieces left.
- Stir in ice water one tablespoon at a time until the dough just holds together when squeezed. Form into a disc, wrap, and chill for 30 minutes.
- Toss the strawberries, rhubarb, 1/2 cup sugar, cornstarch, and lemon zest in a bowl. Let them sit while you roll out the crust — they will start to juice up.
- Roll the dough into a rough 14-inch circle on parchment paper (a rustic shape is the whole point).
- Pile the fruit in the center, leaving a 2-inch border. Fold the edges over and under a few times, pinching them together where they meet.
- Brush with egg wash, sprinkle with the remaining sugar, and bake at 400°F (200°C) for 45–50 minutes until the crust is deeply golden and the filling bubbles.
- Cool on the pan for at least 15 minutes before slicing. Serve with vanilla ice cream if you have it.
First cooked & written up on August 29, 2026.