We have approached the beloved Strawberry and Rhubarb combo season here in Michigan. It is one we all anxiously await. The sweet and tart combo of these midwest favorites are hard to top. The taste of a Strawberry and Rhubarb pie is quintessential of my childhood memories….
I love galettes because even if they fall apart, they are still beautiful and rustic even if imperfect. So I am a HUGE advocate for the always impressive and great tasting fruit galette which can work for breakfast or dessert depending on your mood.
What Is A Galette?
A galette is a french pastry dish with sweet or savoury fillings topped with rough edges folded in for a rustic, gorgeous appearance. In French cuisine, the word ‘galette’ refers to a flat cake. It comes from the Norman word ‘gale’, which means flat cake.
It can also refer to round, flat cakes and cheesy Breton galettes. Because galettes don’t require tins, they’re more convenient to make – simply roll out your pastry, fold your filling up roughly before baking – and they’re easier to adapt than traditional tarts.
That said, you know I promote natural and healthy around here, but in this case pull out that grassfed butter or make your own and then make the dough right for this. Make sure it is well chilled before rolling especially on a hot day! But below is a quick, easy, and simple way to make a really great galette.
Tools You Will Need To Make The Strawberry Rhubarb Galette
- Cast Iron Skillet
- Rolling Pin
- Silicone Bag
- Food Processor
- Parchment Paper
Ingredients You Will Need For The Strawberry Rhubarb Galette:
1 Pie dough crust – I used this recipe
2 Medium Rhubarb stalks cut into strips about 4 inches long
4 cups chopped strawberries – if frozen your galette will be runnier
1/2 cup brown sugar or maple syrup
1/2 tsp cardamom
1 tsp cinnamon
1 tbsp vanilla
1 egg white
Cane Sugar for Sprinkling on top
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Easy Rustic Strawberry Rhubarb Galette Recipe
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Total Time: 80 minutes
- Yield: 6 Servings 1x
Description
Make this simple and easy strawberry rhubarb galette from the ingredients straight from the garden or your freezer.
Ingredients
1 Pie dough crust – I used this recipe
2 Medium Rhubarb stalks cut into strips about 4 inches long
4 cups chopped strawberries – if frozen your galette will be runnier
1/2 cup brown sugar or maple syrup
1/2 tsp cardamom
1 tsp cinnamon
1 tbsp vanilla
1 egg white
Cane Sugar or Coconut Sugar for sprinkling on top
Instructions
- While pie crust is chilling, heat the oven to 400 degrees.
- Pull out Cast Iron skillet and lay parchment paper into the skillet
- In a mixing bowl, mix together the strawberries, brown sugar, cardamom, cinnamon, and vanilla. Set aside.
- Pull dough from refrigerator and flour your surface and roll it out into a circle.
- Lay flattened dough onto the parchment paper in the skillet and let it hang over the edges.
- Scoop the strawberries into the middle of the dough. Then lay the strips of rhubarb into whatever pattern you would like on top of the strawberries.
- Fold the edges of the dough over the filling and adjust as needed to bring it all together.
- Wash the top of the dough with egg white and then sprinkle with cane sugar
- Cook for 40 minutes or until the crust turns golden brown and the filling is bubbling.
- Allow to cool mostly before serving. Can be served with ice cream or whipped cream if desired.
How To Cook Strawberry Rhubarb Galette
1. While pie crust is chilling, heat the oven to 400 degrees.
2. Pull out Cast Iron skillet and lay parchment paper into the skillet
3. In a mixing bowl, mix together the strawberries, brown sugar, cardamom, cinnamon, and vanilla. Set aside.
4. Pull dough from refrigerator and flour your surface and roll it out into a circle.
5. Lay flattened dough onto the parchment paper in the skillet and let it hang over the edges.
6. Scoop the strawberries into the middle of the dough. Then lay the strips of rhubarb into whatever pattern you would like on top of the strawberries.
7. Fold the edges of the dough over the filling and adjust as needed to bring it all together.
8. Wash the top of the dough with egg white and then sprinkle with cane sugar
9. Cook for 40 minutes or until the crust turns golden brown and the filling is bubbling.
10. Allow to cool mostly before serving. Can be served with ice cream or whipped cream if desired
The main thing to know about making any galette is to embrace the imperfections. I have never made a “perfect” galette like I see in a magazine, but every time it is a crowd hit and ends up being beautiful in its own rustic way. I highly suggest going after this one if you are someone who doesn’t bake well. It will turn out great I promise.
If you like this recipe you may want to also check out our other summer recipes:
Strawberry Rhubarb Crisp | Early Summer Harvest Salad | Father’s Day cookout
