Description
A delightful dessert featuring the sweetness of strawberries and tartness of rhubarb, wrapped in a flaky crust and topped with a creamy vanilla glaze.
Ingredients
Scale
- 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
Instructions
- In a large bowl, whisk together flour, 1 tablespoon sugar, and salt.
- 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.
- Slowly drizzle in 3 tablespoons of ice water, mixing gently until the dough just starts to come together. Add the extra tablespoon if needed.
- Form the dough into a disk, wrap it in plastic, and chill for at least 30 minutes.
- 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.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Lightly flour a work surface and rolling pin. Roll the chilled dough into a rough 12-inch circle about 1/8 inch thick.
- Transfer the dough to the baking sheet. Spoon the fruit filling into the center, leaving a 2-inch border.
- Fold the edges up and over the filling, pleating to create a rough crust enclosure, leaving the center open.
- Optional: Brush the crust edges with a little milk and sprinkle with coarse sugar.
- 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.
- While baking, whisk powdered sugar, milk, and vanilla extract until smooth to make the glaze.
- Let the galette cool on the baking sheet for 15 minutes. Drizzle vanilla glaze over the top. Serve warm or at room temperature.
Notes
Serve with a scoop of vanilla ice cream or whipped cream for an added treat. Store leftovers in the refrigerator for 2-3 days.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg