The first time I saw a galette prepared was on a show with Martha Stewart. Of course, Martha just rolled out this simple, rustic flat tart in no time. All the while calling it a galette. A what? It sounds so…FRENCH, doesn’t it?
A galette is a French pastry similar to a tart or a pie. It’s essentially pastry dough wrapped over a filling made from fruit, sugar, and butter. No pie pan required; just a flat baking sheet or stone. This strawberry rhubarb galette really is as simple as Martha Stewart made it look on camera.
Every spring food blogs picturing beautiful galettes pop up all over the internet. I love how rustic and golden brown they look. Oozing with juicy fruits of all kinds. This particular recipe uses strawberries and rhubarb, but any fruit that you have in season will work perfectly. The crust, or “pate brisee”, is quick to make. It can be made ahead and keeps in the fridge for up to 3 months.
A rustic fruit galette is the perfect treat to make when you have more fresh fruit than you know what to do with. Easy, delicious and decadent served on a warm day topped with a scoop of homemade ice cream.
Strawberry Rhubarb Galette
Equipment
- Baking Sheet
- Parchment Paper
- Food processor
Ingredients
Pate Brisee - 1 Pastry Crust
- 1¼ cups all-purpose flour
- 1 tsp salt
- 1½ tsp sugar
- ½ cup unsalted butter 2 sticks, chilled and cut into small pieces
- 3-4 Tbsp ice water
Fruit Filling
- 1½ cups sliced strawberries
- 1½ cups rhubarb cut on the diagonal into 1 inch pieces
- ¾ cup granulated sugar plus extra for dusting crust
- 1 egg beaten
- 1 tsp salt
- 1 tsp vanilla
- 2 Tbsp fresh lemon juice
- 1 Tbsp lemon zest
- 3 Tbsp rolled oats
Instructions
Galette Dough
- In a food processor, combine flour, salt, and sugar. Add butter, and pulse until the mixture resembles coarse meal, 8 to 10 seconds.
- With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
- Form dough into a ball. Flatten ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
Fruit Filling
- Mix together sugar, salt, lemon juice and lemon zest. ( 1 or 2 Tbsp of bourbon or Grand Marnier are a delicious option here, if you like)
- Leave the fruit to macerate in the sugar for about an hour.
- Drain the liquid and reserve.
- Stir the vanilla into the fruit.
- Roll out the cold dough on a lightly floured surface. Roll into a large, round-ish circle about ¼ inch thick. Do not worry if it's not perfect.
- Preheat the oven to 350°
- Line a baking sheet with parchment paper.
- Place dough on the baking sheet and sprinkle bottom of with rolled oats. (The rolled oats will absorb the fruit juice so you will not have a soggy crust.)
- Spoon the fruit into the middle of the dough leaving a 2-inch border. Fold the edges into the center and over the fruit.
- Brush folded dough with the egg wash. Dust with about a tablespoon of sugar and bake for approximately 45 minutes, or until the center is bubbly and the edges of the crust are golden brown.
- While the galette is baking, take the reserved juices and heat in a saucepan until very thick.
- Remove the baked galette from the oven and drizzle with the reserved syrup.
- Serve warm, or room temperature.
- Galettes are completely adaptable. Simply swap out the strawberries and rhubarb for any fruit that is in season.
