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There are few things that whisper spring in my kitchen like a strawberry rhubarb galette. This rustic pastry brings together tender sweet strawberries and the tart punch of rhubarb, all nestled in a flaky buttery crust with a crackle of sugar. I made my first galette on a breezy May afternoon when I spotted armfuls of fresh rhubarb at the farmers market. Ever since, this has been my go-to way to celebrate the season’s best fruit with family and friends.
One bite of this galette reminds me of lazy afternoons spent in my grandmother’s garden. My kids love helping fold over the crust and sneaking a few sugared strawberries before it hits the oven.
Ingredients
- All-purpose flour: Provides structure for the crust so look for unbleached flour for best results
- Granulated sugar: Sweetens both crust and filling choose cane sugar for cleanest flavor
- Yellow cornmeal: Adds subtle crunch to the crust opt for stone-ground for extra texture
- Salt: Brings out all the flavors use fine sea salt for even distribution
- Cold butter: Is essential for flakiness keep it as cold as possible until ready to use
- Buttermilk: Makes the dough tender with a slight tang whole buttermilk is best if you can find it
- Egg: Gives a glossy finish and golden color brush generously for best shine
- Heavy cream: Enriches the egg wash choose fresh not ultra-pasteurized
- Turbinado sugar: Adds sparkle and crunch on top select for large even crystals
- Fresh strawberries: Lend juicy sweetness ripe but firm berries are key
- Rhubarb: Provides tartness and vivid color look for crisp and bright stalks
- Quick-cooking tapioca: Thickens the filling evenly avoid instant or pearl types
- Ground cardamom: Adds a floral note for complexity freshly ground will be more aromatic
- Orange zest: Brings bright citrusy lift always use freshly grated zest
Step-by-Step Instructions
- Make the Dough:
- Blend flour sugar cornmeal and salt in a large bowl until mixed thoroughly then cut in the cold butter with your fingertips or a pastry cutter until the mixture feels like rough sand with pea-sized pieces throughout. Add buttermilk and stir just until dough comes together without overworking gather into a ball wrap tightly in plastic and chill at least one hour for easy rolling.
- Prepare the Filling:
- Combine granulated sugar tapioca cardamom and orange zest in a separate bowl whisk until no clumps remain then add strawberries and rhubarb toss well and set aside for fifteen minutes to let fruit juices start releasing.
- Roll the Dough:
- On a floured surface roll out the chilled dough evenly to a large circle about fourteen inches across slide rolled dough to a parchment-lined baking sheet for easy transfer.
- Assemble the Galette:
- Mound the fruit mixture in the center of dough gently leaving a wide bare edge fold dough up and over the fruit working around the galette and pleating the edges to contain the filling.
- Brush and Sugar:
- Whisk egg and cream together then brush over the exposed dough sprinkle turbinado sugar on top for sweet crunch.
- Bake:
- Slide the baking sheet into a preheated oven at three hundred fifty degrees Fahrenheit bake for one hour until the crust is deep golden and fruit is bubbly with thickened juices.
- Cool and Serve:
- Transfer to a wire rack let the galette cool about twenty minutes this allows the filling to set slice and enjoy warm or at room temperature.
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This galette always brings back memories of baking with my sisters in early summer—big laughs and sticky fingers everywhere.
Storage Tips
Galette keeps well covered at room temperature for one day but longer storage is best in the fridge covered well with foil or plastic wrap. Slice leftovers and stack with parchment layers in an airtight container. For freezing wrap the entire galette in plastic and foil and freeze up to two months. Let thaw at room temperature before reheating in a low oven for best crispness.
Ingredient Substitutions
No buttermilk on hand Use equal parts plain yogurt and milk or even cold sour cream in a pinch. If rhubarb is out of season go for pitted cherries or blueberries. Remember quick-cooking tapioca ensures the filling sets without getting runny but fine cornstarch works in a tight spot.
Serving Suggestions
Top each warm slice with a scoop of vanilla ice cream or dollop of whipped cream. For a special brunch serve cut wedges alongside fresh sliced strawberries and a dusting of powdered sugar. Sometimes I add a drizzle of honey if the fruit is especially tart.
Cultural and Historical Roots
Galettes are rustic free-form tarts beloved in French country baking. Their appeal comes from the relaxed shape and the way they showcase simple seasonal fruits. Strawberry rhubarb is a true classic pairing in American farmhouse kitchens where tangy rhubarb has thrived since the nineteenth century.
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This galette is a joy to bake—and a reminder that the simplest ingredients can yield something truly special.
Frequently Asked Questions
- → How do I prevent the bottom crust from becoming soggy?
Chilling the dough thoroughly and using quick-cooking tapioca helps absorb excess juices, keeping the base crisp.
- → Can I substitute frozen fruit for fresh?
Yes, thaw and drain frozen strawberries and rhubarb before using to avoid excess moisture in the filling.
- → Why add cornmeal to the crust?
Cornmeal gives the pastry a subtle crunch and deeper flavor, balancing the soft fruit filling beautifully.
- → Is there an alternative to buttermilk in the dough?
Cold milk with a teaspoon of lemon juice or vinegar can be used as a substitute for buttermilk if needed.
- → What is the best way to serve the galette?
Let it cool slightly, then serve warm, plain or with whipped cream or a scoop of vanilla ice cream.