Rustic Strawberry-Rhubarb Galette with Vanilla Glaze

Why Make This Recipe

Rustic Strawberry-Rhubarb Galette with Vanilla Glaze is a delightful dessert that brings together the sweetness of strawberries and the tartness of rhubarb. This galette is not only easy to make but also showcases the beauty of seasonal fruits. The flaky crust, paired with the creamy vanilla glaze, offers a deliciously balanced treat perfect for any occasion. Whether you want a simple dessert to enjoy at home or a stunning dish for a gathering, this galette fits the bill.

How to Make Rustic Strawberry-Rhubarb Galette

Ingredients:

• 1 1/4 cups (150 g) all-purpose flour, sifted
• 1 tablespoon granulated sugar (for crust)
• 1/4 teaspoon salt
• 8 tablespoons (113 g) unsalted butter, cold and cubed
• 3 to 4 tablespoons ice water
• 2 cups (300 g) fresh strawberries, hulled and halved
• 1 cup (120 g) fresh rhubarb, chopped into 1/2-inch pieces
• 1/2 cup (100 g) granulated sugar (for filling)
• 2 tablespoons cornstarch
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract (for filling)
• 3/4 cup (90 g) powdered sugar (for glaze)
• 2 tablespoons (30 ml) milk (whole or dairy-free)
• 1/2 teaspoon vanilla extract (for glaze)
• Optional: coarse sugar for sprinkling on crust before baking

Directions:

1. In a large bowl, whisk together flour, 1 tablespoon sugar, and salt.
2. Add cold cubed butter and cut it into the flour using a pastry cutter or forks until the mixture resembles coarse crumbs with some pea-sized pieces.
3. Slowly drizzle in 3 tablespoons of ice water, mixing gently until the dough just starts to come together. Add the extra tablespoon if needed.
4. Form the dough into a disk, wrap it in plastic, and chill for at least 30 minutes.
5. While the dough chills, toss strawberries and rhubarb in a bowl. Add 1/2 cup sugar, cornstarch, lemon zest, and 1 teaspoon vanilla extract, and stir gently to coat evenly.
6. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
7. Lightly flour a work surface and rolling pin. Roll the chilled dough into a rough 12-inch circle about 1/8 inch thick.
8. Transfer the dough to the baking sheet. Spoon the fruit filling into the center, leaving a 2-inch border.
9. Fold the edges up and over the filling, pleating to create a rough crust enclosure, leaving the center open.
10. Optional: Brush the crust edges with a little milk and sprinkle with coarse sugar.
11. Bake the galette for 40-45 minutes until the crust is golden and the filling is bubbling. Tent with foil if the edges brown too quickly.
12. While baking, whisk powdered sugar, milk, and vanilla extract until smooth to make the glaze.
13. Let the galette cool on the baking sheet for 15 minutes. Drizzle vanilla glaze over the top. Serve warm or at room temperature.

How to Serve Rustic Strawberry-Rhubarb Galette

Serve the galette warm, topped with a drizzle of vanilla glaze. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a fresh touch, add a few mint leaves on top as a garnish.

How to Store Rustic Strawberry-Rhubarb Galette

To store the galette, cover it loosely with plastic wrap or foil and keep it in the refrigerator. It will stay fresh for about 2-3 days. To reheat, warm it in the oven at 350°F (175°C) until heated through.

Tips to Make Rustic Strawberry-Rhubarb Galette

• Ensure your butter is very cold for a flaky crust.
• Chill the dough well; this helps in making it easier to roll out.
• Feel free to adjust the sugar in the filling based on your taste and the sweetness of the fruit.
• If you prefer, you can use other fruits like peaches or blueberries in place of strawberries and rhubarb.

Variation

For a twist, you can add a sprinkle of cinnamon to the fruit filling or use whole wheat flour in the crust for a nuttier flavor.

FAQs

Can I use frozen strawberries and rhubarb?
Yes, you can use frozen fruit, but make sure to thaw and drain them to avoid excess moisture.

Can I make the dough ahead of time?
Absolutely! You can make the dough ahead and store it in the fridge for up to 2 days or freeze it for up to a month.

What can I do if the galette filling is too runny?
If the filling is too runny, you can add a bit more cornstarch to help thicken it. Alternatively, let it cool completely before serving to allow it to set.