Flaky Strawberry Rhubarb Galette: A Rustic Summer Dessert That’s Easier Than Pie!
Embrace the delightful flavors of summer with this rustic Strawberry Rhubarb Galette. This free-form, open-faced pie boasts a perfectly flaky, golden-brown pie dough that encases a vibrant, juicy filling of fresh strawberries and tart rhubarb. Enhanced with fragrant orange zest and a subtle hint of elderflower liqueur, this galette offers a sophisticated yet approachable dessert experience. It’s incredibly easy to make, presents beautifully on any table, and promises an absolute delight with every bite. Serve it slightly warm with a scoop of creamy vanilla ice cream for an unforgettable treat!
What Exactly is a Galette? Your Go-To Easy Pie Alternative
A galette is a charming French dessert, often described as a rustic, free-form pie or tart. The beauty of a galette lies in its simplicity and lack of formality. Unlike traditional pies that demand a specific pie dish or tart pan, a galette is shaped by hand directly on a baking sheet. You simply roll out your pie dough into a general circular or even irregular shape, place the delicious filling in the center, and then artfully fold the edges of the dough over the filling to create a border. This effortless technique makes galettes incredibly accessible for home bakers, even those new to pastry making. They are not only remarkably easy to prepare but also inherently beautiful, with their imperfect, charmingly rustic appearance.
Historically, galettes have been a staple in French country kitchens, a testament to their uncomplicated nature. They can be made with both sweet and savory fillings, making them incredibly versatile for any meal or occasion. For those who find the precision of pie-making daunting, the galette is a liberating alternative. No crimping, no lattice work, no worries about a perfectly symmetrical crust – just pure, delicious simplicity. This “free-form” approach is what gives the galette its signature appeal, allowing the natural beauty of the ingredients and the handmade touch to shine through.
Crafting the Perfect Flaky Pie Dough for Your Galette
The foundation of any exceptional galette is its crust. For this Strawberry Rhubarb Galette, our goal is a pie dough that is not just flaky and tender, but also rich with buttery flavor and a subtle sweetness that complements the tart fruit filling. Achieving this perfect texture and taste requires attention to both the ingredients you choose and the technique you employ. A great crust can elevate your galette from good to absolutely extraordinary, making it worth the small effort involved.
Essential Ingredients for a Superior Galette Crust
To create a truly remarkable pie dough, certain ingredients are non-negotiable, particularly cold butter and cold water. These elements are crucial for developing the signature flaky texture we all crave in a homemade crust. Similar to making light and airy scones or biscuits, the butter must be kept as cold as possible. When these tiny, cold pockets of butter hit the high heat of the oven, the water within them rapidly turns to steam and evaporates, creating miniature air pockets throughout the dough. These air pockets are precisely what give the crust its desired flaky layers. Using cold water is equally important, as it helps prevent the butter from warming up and melting prematurely, ensuring those vital pockets remain intact until baking.
Another secret weapon I incorporate into my pie dough is vodka. Yes, you read that correctly – vodka! The addition of vodka serves a very specific and beneficial purpose: it helps to inhibit gluten formation. Gluten, while necessary for structure, can make dough tough if overdeveloped. Water is the primary activator of gluten in flour. By replacing a portion of the water with vodka, we significantly reduce the overall water content that interacts with the flour (vodka typically contains about 60% water and 40% ethanol). The ethanol evaporates much faster than water during baking, contributing to a tenderer crust. However, moderation is key; adding too much vodka could subtly affect the flavor. Therefore, I find a 50% ice-cold water and 50% cold vodka mixture to be the ideal balance, offering the best of both worlds – tenderness without compromising taste.
For the flour, all-purpose flour works wonderfully, but ensure it’s measured correctly to avoid a dense crust. A pinch of salt enhances the overall flavor, balancing the richness of the butter and the sweetness of the sugar. Speaking of sugar, a small amount in the dough adds a delicate sweetness, creating a beautiful contrast with the tart rhubarb.
Mastering the Art of Pie Dough Technique
The golden rule for achieving perfect pie dough is to handle it as little as possible. Overworking the dough is the enemy of flakiness. Excessive handling can cause the cold butter to melt into the flour before it even reaches the oven, leading to a dense, tough crust instead of a light, flaky one. Similarly, kneading the dough too much will activate and overdevelop the gluten, resulting in a chewy and undesirable texture. The goal is to mix and knead just enough for the ingredients to come together.
Begin by combining the dry ingredients, then swiftly incorporate the very cold, cubed butter. You can use your fingertips or a pastry cutter, aiming for pieces of butter roughly the size of small peas. This ensures those crucial butter pockets. Next, gradually drizzle in your cold water and vodka mixture, tossing gently with a fork. You’ll notice the dough slowly begin to come together. Stop mixing once a “shaggy dough” forms – it will look a bit rough and barely coherent, but that’s exactly what you want. Avoid the temptation to knead it until it’s perfectly smooth.
Once the shaggy dough has formed, gently press it into a disk shape. Don’t worry about perfection here; a rustic disc is fine. Wrap it tightly in plastic wrap and refrigerate it for at least an hour, or even overnight. This chilling period is vital: it allows the butter to re-solidify, the gluten to relax (further contributing to tenderness), and the flavors to meld. When you’re ready to roll, remove the dough from the fridge and let it sit on the counter for just 5-10 minutes. This slight warming makes it easier to roll without cracking, but crucially, doesn’t warm the butter too much.
The Star of the Show: Our Strawberry Rhubarb Galette Filling
The heart of this galette is its vibrant and flavorful filling. A careful selection of fresh ingredients, combined with a few thoughtful additions, transforms simple fruits into a truly spectacular dessert. Here’s a closer look at each component that makes this filling so special:
Strawberries: These sweet, succulent berries are one half of the dynamic duo in our filling. To achieve the best possible flavor, seek out ripe, juicy, and intensely red strawberries. The peak season for strawberries is typically late spring to early summer, when they are at their most flavorful and aromatic. Wash them thoroughly, hull them, and then quarter them to ensure they cook evenly and release their delicious juices.
Rhubarb: The other star of the filling, rhubarb provides a wonderful tart counterpoint to the sweet strawberries. Though often used in desserts, rhubarb is botanically a vegetable, known for its distinct sour taste and celery-like texture. Its flavor profile is often likened to sour green apples. This tartness is essential for balancing the sweetness of the strawberries and sugar, creating a complex and intriguing flavor profile. I generally prefer using thinner rhubarb stalks, as they tend to be more tender. However, if you only have access to larger, wider stalks, simply split them in half lengthwise before chopping them into ½-inch slices for consistent cooking.
Sugar: As expected, sugar acts as the primary sweetener in this Strawberry Rhubarb Galette. Its role is twofold: it sweetens the naturally tart rhubarb and enhances the sweetness of the strawberries, creating a harmonious blend. The amount of sugar can be adjusted slightly based on the ripeness of your strawberries and the tartness of your rhubarb, as well as your personal preference for sweetness.
Elderflower Liqueur: This unique ingredient is the secret weapon that adds a beautifully delicate floral note to the galette, giving it a sophisticated summery touch. Elderflower liqueur imparts a subtly sweet, fragrant essence that complements both strawberries and rhubarb exceptionally well. If you don’t have elderflower liqueur on hand, don’t worry – you can simply omit it, or consider a splash of vanilla extract for a different kind of aromatic lift.
Orange Zest: The finely grated zest of an orange is a powerful flavor enhancer. It provides a bright, citrusy lift that cuts through the sweetness and enlivens the entire filling. Citrus zest contains fragrant oils that add a depth of flavor without introducing excess liquid. When zesting, be sure to only remove the brightly colored outer layer, avoiding the bitter white pith underneath. If oranges aren’t available, lemon zest makes an excellent substitute, offering a similar refreshing brightness.
Corn Starch: This ingredient is absolutely critical to the success of this galette recipe, acting as the primary thickener for the filling. As the fruits bake in the oven, the strawberries release a significant amount of their natural juices. Without a thickener, these juices would create a watery, soupy mess, making the crust soggy. Corn starch, when heated, combines with these fruit juices and gels, transforming them into a luscious, jammy sauce that beautifully coats the fruit and holds the filling together. This ensures your galette remains structured and delightful, rather than a “soppy mess” as described. Make sure to mix it thoroughly with the fruit before baking to avoid lumps.
Assembling Your Masterpiece: Rolling, Filling, & Folding
Once your pie dough is perfectly chilled and your fruit filling is prepped, the fun part begins: assembling your Strawberry Rhubarb Galette. This stage is surprisingly straightforward and embraces the rustic nature of the dessert, so don’t strive for absolute perfection!
**Rolling out the pie dough** for a galette is wonderfully forgiving – I promise! Unlike traditional pie crusts that often require a perfectly round shape for aesthetic purposes, a galette benefits from a more organic, rustic form. Roll your chilled dough out onto a lightly floured surface into a *general* circle or a “sq-oval” shape. Aim for a thickness of about 1/8 to 1/4 inch. Don’t stress if the edges are uneven or if it’s not a perfect circle; these imperfections contribute to its charm. Once rolled, carefully transfer the dough to a baking sheet lined with parchment paper. This parchment paper is crucial for easy transfer and cleanup, as well as preventing sticking.
**Filling the Strawberry Rhubarb Galette** differs slightly from filling a traditional pie. With pies, you often pile the filling generously to achieve a thick slice. For galettes, the approach is a bit different. You want to aim for a relatively flat and compact filling layer. If the filling is too high or uneven, the galette can become mushy in the center, and the crust might struggle to hold its shape or cook through properly. Therefore, as a general rule, spread the prepared fruit filling evenly over the center of the rolled-out dough, leaving a generous 2 to 3-inch border of bare dough around the edges. This border is essential for the next step – folding.
**Folding the Galette** is the easiest part. Once your filling is in place with the clear border, gently lift and fold the bare edge of the dough up and over the outer edge of the filling. Work your way around the circle, overlapping the folds as necessary to create a beautiful, rustic crimped edge. Press the folds gently to seal them, ensuring the juices from the filling stay contained within the crust as it bakes. The goal is to create an enclosed border that holds the fruit in, but the style of the folds is entirely up to you – there’s no right or wrong way, just a charming, free-form look.
Before baking, for that irresistible golden sheen and a touch of sweetness, brush the folded edges of the galette with an egg wash (a whisked egg with a splash of water) and sprinkle liberally with turbinado sugar. This creates a beautiful, caramelized crust with a delightful crunch. Then, it’s off to the oven to transform into a golden, bubbling, fragrant dessert that will impress everyone.
Get the Recipe:
Strawberry Rhubarb Galette
Pin
Rate
Ingredients
Pie Dough
- 2 cup (240g) All Purpose Flour,, measured correctly †
- 1/4 cup White Sugar
- Pinch of Salt
- 1 cup Unsalted Butter,, cubed and very cold
- 4 tbsp Ice Cold Water,, plus more if needed
- 4 tbsp Cold Vodka
Strawberry Rhubarb Filling
- 2 cups Quartered Strawberries
- 2 cups Chopped Rhubarb,, chopped into 1/2″ slices
- 1/2 cup White Sugar
- 1 ½ tbsp Elder Flower Liqueur
- Zest of 1 Orange
- 1/4 cup Corn Starch
Instructions
Making the Strawberry Rhubarb Galette Pie Dough
-
Mix together vodka and water into a small measuring cup, then set aside. In a large mixing bowl, add flour, sugar, and salt. Whisk to combine. Add in cold butter cubes, and work the butter into flour with your hands or a pastry cutter. Work the butter until it is crumbly and about the size of peas.
-
Slowly drizzle in vodka-water while simultaneously tossing with a fork to combine. After all the vodka-water has been added, knead the dough a few times inside the bowl until a shaggy dough forms. If the dough doesn’t come together, slowly add more water until a shaggy dough forms.
-
Form dough, as best as you can, into a disk shape, then place into a freezer bag, then into the fridge for an hour to chill.
-
Remove dough from fridge and place onto counter for 5 minute to warm-up a bit. Remove the dough from the freezer bag and place onto a well-floured work surface.
-
Roll dough out to be about 1/4” thick, and about 13-14” in diameter, aiming for a general circle shape (however it does not need to be perfect). Place rolled out dough onto a parchment-lined baking sheet.
Filling & Baking the Strawberry Rhubarb Galette
-
Preheat oven to 375°F. In a medium bowl, combine all filling ingredients until well combined.
-
Spread the filling onto the center of the rolled out pie dough, leaving a 2″ border around the edges.
-
Gently fold the bare edge of the dough over the filling, overlapping the dough as necessary. Press gently to seal the edges.
-
In a small dish, whisk together the egg and water until frothy and combined. Brush this egg wash across the edges of the galette, then sprinkle with turbinado sugar.
-
Place the Strawberry Rhubarb Galette into the oven, bake for 35 minutes. Serve warm with vanilla ice cream.