This Strawberry Rhubarb Galette is an easy flour and cornmeal crust filled with a strawberry rhubarb filling. Your guest will think you spent hours preparing this delicious and easy dessert.
I love making galettes.
Have you made one yet? Until a few years ago I didn’t even know they existed. I was intrigued because they’re kind of, but not really like a pie.
They’re great because they’re free form, so if you’re intimidated by making a pie crust this would be a perfect dessert to make and it will definitely impress your guests.
The crust is delicious – and the best recipe I’ve found and continue to use is this one from Maria and Josh’s blog, Two Peas and Their Pod. It has a bit of cornmeal in it to give it a little more texture, becomes a wonderful golden color with a bit of egg wash and is extra special with some raw sugar sprinkled around the edge.
You can add different fillings and really make them your own. I’ve yet to make a savory one, but I think that’s next on my list.
Strawberry Rhubarb Galette
- 1 ¾ cups flour
- ⅓ cup granulated sugar
- ¼ cup yellow cornmeal
- ¼ teaspoon salt
- ½ cup cold butter cut into small pieces
- ⅓ cup buttermilk
- 1 egg beaten
- 1 teaspoon heavy cream
- 2 teaspoons turbinado sugar
- 2 cups sliced fresh strawberries
- 1 ½ cups peeled and chopped rhubarb
- ½ cup sugar
- 2 ½ tablespoons quick tapioca
- ⅛ teaspoon cardamom
- zest of one orange
For the dough
- In a large bowl, combine the ingredients for the crust: the flour, sugar, cornmeal and salt.
- Add butter and with a pastry cutter, blend it in until the mixture resembles coarse meal.
- Pour the buttermilk into the bowl and stir until the dough begins to stick together.
- In each galette I’ve made, the dough hasn’t stuck together, so I just gather it into a ball as much as possible with my hands and then stick the rest of the dough remnants onto it while it’s sitting on the plastic wrap. (If you do have a problem with it consolidating, add one and a half teaspoon more of buttermilk.)
- Remove the dough ball from the bowl and adhere any remaining pieces of dough to it, then wrap in plastic wrap.
- Refrigerate for an hour.
- The galette dough is able to be made in advanced and can be refrigerated up to three days before being used.
- When ready to bake, preheat the oven to 350 degrees F.
- In a medium bowl, whisk together the sugar, tapioca, cardamom, and orange zest.
- Add the strawberries and rhubarb and toss to completely coat. Let sit for 15 minutes before placing onto the crust.
- Place a piece of parchment on a baking sheet or pizza stone.
- Remove the dough from the refrigerator and roll it out, starting from the center, into a circle (or as close as you can get it) 14 inches across.
- Fold the edges of the dough up over the filling, overlapping the dough if necessary, and gently pressing the creases to ensure that creases are sealed.
- Prepare the egg wash by combining the beaten egg with the teaspoon of heavy cream. (Using heavy cream will help the crust brown where as mixing it with water will give it a more shiny finish.)
- Lightly brush the edge of the dough with the egg wash, and sprinkle with the turbinado sugar.
- Bake for 1 hour, until the crust is golden brown and the filling is bubbly.
- Transfer baking sheet to a wire rack and allow to cool for 20 minutes before serving.
- Serve warm or at room temperature.
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If you like this Strawberry Rhubarb Galette, then you’ll love…
Blueberry Ginger Galette
Blueberry Peach Galette
Apple Ginger Galette
Cinnamon Pear Galette
Comments & Reviews
Do you think you could make the crust with milk instead of buttermilk and it would still work?
The crust recipe is awful. Even after adding the extra buttermilk, the dough was far too dry too stick together. I tried multiple times to bring it into a ball inside of the plastic wrap, before and after refrigerating for an hour, to no avail. It crumbled into bits every time I tried to flatten it out and roll it into a circle. Finally, after rolling between 2 sheets of plastic wrap, I was able to get it onto the pan. I spread the filling in the middle, and tried to fold the edges over, and the dough immediately crumbled and the juice from the filling oozed out all over the pan. I tried to pinch the dough back together at the edge where it had split, and it broke even more. At that point, I gave up. I brushed the egg wash on, which made an even bigger mess of the crumbles of crust, and shoved the whole sloppy pile into the oven. Now, as it’s baking, it certainly smells delicious. Too bad it looks like a cow patty. I was hoping to bring it as as dish to pass for a potluck. Now I’m down to the last minute to figure out what to make instead.
I don’t know why Brooke was so grumpy about your recipe – it’s a sensation! I made it be mothers day, and everyone loved it. I made a couple of changes (mainly because I didn’t have a bunch of the ingredients: I used lemon instead of orange, normal milk with lemon juice instead of the buttermilk, and a little corn flour instead of the tapioca. Worked a treat!
This turned out amazing for me. Followed the recipe exactly and did not need any extra buttermilk. Pastry is not for the weak, so I would not suggest this if you have never taken a stab at normal pie crust. There’s a lot of citrus favor, which I enjoyed but figured I heads up was in order.
From a slicing neatly perspective I would wait and serve at room temp. It was delish!
Thank you for posting this – we really love it and especially love the crust.
I have made this multiple times, followed the directions as posted and it has always turned out.
My family loves this. I have made it multiple times for the last three years. The pastry is really good and has a nice crunch and good flavour. I never have buttermilk but just make it with milk and lemon. Quite often I will use a drop of pure orange oil.
Thanks for sharing it’s fantastic and easy!
Lars Clausen says
I’m not sure why you dub this a “galette”. Having lived in Rennes, where there is a galetterie on every corner, I see no resemblance to your recipe. The galette is a savory crepe done with buckwheat. It forms a runny batter, not a dough. What you describe here (which admittedly I haven’t made yet) is more like a thin-shelled pie.
Fruit galette: A common form of galette resembles a type of single crust, free-form pie with a fruit filling and the crust folded partway over the top of the filling.
Galette, which is more properly called Breton galette, is also the name given in most French crêperies to savoury buckwheat flour pancakes, while those made from wheat flour, much smaller in size and mostly served with a sweet filling, are branded crêpes.