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Super Easy Strawberry Rhubarb Galette

Super Easy Strawberry Rhubarb Galette

Craving something sweet and comforting? The Super Easy Strawberry Rhubarb Galette combines the perfect mix of tart rhubarb and sweet strawberries wrapped in a flaky pastry. It's a delightful treat for any occasion, so make it tonight!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 sheet Puff pastry thawed
  • 1 large Egg
  • 1 tablespoon Water
  • 1 cup Fresh strawberries quartered
  • 1.5 cups Fresh rhubarb chopped into 1/2 inch pieces
  • 2 teaspoons Fresh orange zest optional but highly recommended
  • 1 teaspoon Vanilla extract
  • 0.25 cup All-purpose flour
  • 0.5 cup Granulated sugar plus 2 tablespoons, divided
  • 0.25 teaspoon Salt

Equipment

  • Chef's Knife
  • Oven
  • Baking Sheet
  • Mixing Bowl

Method
 

  1. Preheat your oven to 400°F. Prepare a large rimmed baking sheet by lining it with parchment paper; this will prevent the galette from sticking.
  2. Thaw one sheet of puff pastry for about 15 to 20 minutes at room temperature. Once thawed, gently unfold both sides of the pastry. If you notice any cracks, lightly wet your fingers and press the seams back together.
  3. Place the thawed puff pastry on the prepared baking sheet, ensuring it’s centered.
  4. In the meantime, take a small bowl and combine the large egg with one tablespoon of water. Beat the mixture until it’s well combined and set it aside for later use.
  5. Slice the fresh strawberries and fresh rhubarb into manageable pieces. Using a few sheets of paper towel, carefully blot the fruit to remove excess moisture, ensuring they don't make the galette soggy.
  6. In a large bowl, combine the chopped fruits with the optional orange zest and vanilla extract. Toss everything together gently to coat the fruit with the flavors.
  7. Add the all-purpose flour, half of the granulated sugar, and a pinch of salt to the fruit mixture. Mix well to ensure everything is evenly combined.
  8. Spoon the fruit mixture into the center of the puff pastry, leaving about a three-inch border on all sides. Don’t worry about making it look perfect; rustic is the name of the game!
  9. Fold the edges of the pastry up and over the fruit mixture, overlapping as necessary, but leaving the center open for the filling to peek through.
  10. Brush the folded pastry with the egg wash, and then sprinkle the remaining granulated sugar over both the pastry and the fruit filling.
  11. Place the galette on the lowest shelf of your oven and bake for about 30 minutes. You’ll know it’s ready when the fruit is bubbling and the pastry turns a beautiful golden brown.
  12. Once baked, allow the galette to rest for ten minutes. This helps the filling set up a bit before you cut into it. Serve it warm, and for an extra treat, add a scoop of ice cream or a dollop of whipped cream on top!

Notes

Fresh strawberries and rhubarb work best for this recipe. I don't recommend making this ahead of time, as it's best eaten warm, or within a few hours of baking.