Strawberries and rhubarb are both at their peak right now, and their sweet‑tart contrast is perfect in a simple, rustic galette. This free‑form tart with a rye‑infused crust highlights the bright flavor of summer fruit while remaining forgiving and approachable for home bakers.
If you enjoy rhubarb, you might also like other rhubarb recipes mentioned here in plain text: Icelandic Happy Marriage Cake (with a rhubarb filling) and Homemade Rhubarb Syrup (Cordial).
How to Make a Great Galette
A galette is essentially a round of pastry dough topped with fruit, with the edges folded over the filling. It’s simpler than a pie or tart, requires no pan, and embraces an attractive, rustic look. The technique is straightforward once you follow a few key baking fundamentals.
- Use cold butter and ice water. Cold ingredients are essential for flaky pastry. Keep butter and water cold until you combine them so you preserve small pockets of butter that create flakiness when baked.
- Work quickly. Handle the dough as little as possible and keep the dough chilled between steps. Warming the dough makes it sticky and harder to roll, and will reduce the desired flakiness.
- Cut the butter into the dry ingredients. Use a food processor or pastry cutter to work the butter into the flour until the mix resembles coarse sand with some pea‑sized pieces of butter remaining. Those larger pieces create flaky layers once baked.
- Respect chilling times. Resting the dough in the refrigerator makes it easier to roll and results in a better texture. Don’t skip or rush this step.
- Roll on parchment. Rolling the dough between or on a piece of parchment makes transferring the galette to a baking sheet painless and reduces the risk of tearing the crust.
- Keep the dough firm but pliable. If it softens while rolling, return it to the fridge briefly. You want it cool enough to handle but not rock hard.
- Trim the edges or leave them rustic. You can trim for an even edge or embrace the uneven, folded appearance—both look lovely.
- Leave a generous border. A 1½ to 2‑inch border gives you room to fold the dough over the filling and seal it. Fold the dough inward in sections and press gently so it stays put while baking.
- Finish for shine and crunch. Brush the crust with an egg wash and sprinkle with turbinado or coarse sugar before baking. After baking, warm a little strawberry jam and brush it over the fruit for a glossy finish.
Galettes are intentionally rustic, so don’t worry about perfection. This recipe is an excellent introduction to working with pastry dough: the steps are forgiving, and small imperfections only add charm.
Enjoy experimenting with fillings. When strawberries and rhubarb aren’t in season, a savory alternative like a tomato tart with a rye crust or a fruit tart such as lingonberry almond are great seasonal options. For more strawberry rhubarb ideas, consider roasted strawberry rhubarb compote or strawberry rhubarb barley scones.
Recipe
Rustic Strawberry Rhubarb Rye Galette
An easy free‑form tart with a rye crust and a bright strawberry‑rhubarb filling.
Prep Time: 15 minutes
Cook Time: 55 minutes
Refrigerate: 20 minutes
Total Time: 1 hour 30 minutes
Servings: 8 slices (one 9‑inch galette)
Calories: 294 kcal per slice
Author: Kristi
Ingredients
For the Crust:
- 1 cup all‑purpose flour
- ½ cup dark rye flour
- ½ teaspoon fine sea salt
- 10 tablespoons cold unsalted butter, cut into ½‑inch squares
- 6 tablespoons ice water
For the Filling:
- ½ cup granulated sugar
- 1 teaspoon lemon zest
- Pinch of fine salt
- 3 tablespoons all‑purpose flour
- 2 cups quartered fresh strawberries
- 1 ¼ cups chopped fresh rhubarb
To Assemble:
- 1 large egg (for egg wash)
- Turbinado sugar for sprinkling
- 1 tablespoon strawberry jam or jelly, warmed briefly (add a teaspoon of water if thick)
Instructions
- Make the crust: Combine the flours and salt in the bowl of a food processor and pulse to combine. Scatter the butter cubes over the flour and pulse until the mixture resembles coarse sand with some pea‑sized pieces of butter remaining (about 8–10 pulses). Transfer to a bowl.
- Sprinkle the ice water over the flour‑butter mixture and mix with a fork or your fingers until the dough holds together when squeezed. Avoid overworking.
- Gather the dough into a ball, press into a disk about 5 inches across, wrap, and chill for at least two hours or up to two days.
- Preheat the oven: 375°F (190°C). Transfer the chilled dough to parchment, dust with a little flour, and roll into a 12‑inch circle. Trim if desired and transfer (on the parchment) to an inverted baking sheet. Chill 20–30 minutes to firm up slightly.
- Prepare the filling: Whisk the sugar, lemon zest, salt, and flour in a bowl. Gently toss in strawberries and rhubarb until evenly coated. In a small bowl, whisk the egg with 1 tablespoon of water to make an egg wash.
- Remove the dough from the refrigerator, place on a rimmed baking sheet, and spoon the filling into the center, leaving a 1½ to 2‑inch border. Fold the border up and over the fruit, overlapping the dough every couple of inches and pressing gently to seal. Brush the crust with egg wash and sprinkle with turbinado sugar.
- Bake until the crust is golden and the filling is bubbly, about 50–55 minutes. Transfer to a wire rack to cool and brush the fruit with the warmed jam for shine. Cool to room temperature before serving.
Notes
If you don’t have rye flour, substitute all all‑purpose flour. The rye adds a subtle, nutty depth but the galette will still be excellent without it.
Nutrition (per slice)
Calories: 294 kcal | Carbohydrates: 37 g | Protein: 4 g | Fat: 15 g | Saturated Fat: 9 g | Cholesterol: 58 mg | Sodium: 158 mg | Fiber: 2 g | Sugar: 16 g
Please try this galette—it’s one of my favorites for summer fruit. The method translates easily to other fillings, sweet or savory, and is a reliable way to enjoy seasonal produce with minimal fuss.