Strawberry Rhubarb Galette Dessert (Print Version)
Sweet strawberries and tart rhubarb in a rustic, golden crust. Perfect for celebrating fresh seasonal fruit.
# Ingredients:
→ Crust
01 -
220 g all-purpose flour
02 -
67 g granulated sugar
03 -
35 g yellow cornmeal
04 -
1 g salt
05 -
115 g cold unsalted butter, cut into small pieces
06 -
80 ml buttermilk, plus up to 7 ml extra if needed
07 -
1 large egg, beaten (for egg wash)
08 -
5 ml heavy cream (for egg wash)
09 -
10 g turbinado sugar (for topping)
→ Filling
10 -
300 g fresh strawberries, sliced
11 -
170 g rhubarb, peeled and chopped
12 -
100 g granulated sugar
13 -
20 g quick-cooking tapioca
14 -
0.5 g ground cardamom
15 -
Zest of 1 orange
# Instructions:
01 -
In a large mixing bowl, blend all-purpose flour, granulated sugar, yellow cornmeal, and salt until evenly distributed.
02 -
Add the cold butter pieces to the bowl and use a pastry cutter or fingertips to blend until the mixture forms coarse crumbs.
03 -
Pour in the buttermilk and stir gently until the dough just begins to come together. Add additional buttermilk, 7 ml at a time, only if the dough is too dry.
04 -
Shape the dough into a ball, wrap tightly with plastic, and refrigerate for at least 1 hour to rest.
05 -
In a medium bowl, whisk together granulated sugar, quick-cooking tapioca, ground cardamom, and orange zest.
06 -
Add sliced strawberries and chopped rhubarb; toss to coat and let sit for 15 minutes so juices begin to release.
07 -
Set the oven to 175°C. Line a baking sheet or pizza stone with baking parchment.
08 -
On a lightly floured surface, roll the chilled dough into a 35 cm circle and transfer it to the prepared baking sheet.
09 -
Spoon the macerated fruit filling into the dough’s center, leaving a 5 cm border around the edge.
10 -
Fold the edges of dough over the fruit, overlapping and pressing gently to seal the pleats.
11 -
Combine beaten egg with heavy cream to make an egg wash.
12 -
Brush the exposed crust edges with egg wash and sprinkle with turbinado sugar.
13 -
Transfer to the oven and bake for 60 minutes, or until crust is golden brown and filling is bubbling.
14 -
Place the galette on a wire rack and allow to cool for 20 minutes before slicing and serving.
# Notes:
01 -
For optimal texture, use very cold butter and handle the dough minimally to ensure flakiness.
02 -
Letting the fruit sit with sugar and tapioca ensures the filling sets properly.