Rustic Strawberry Rhubarb Galette
No pie dish, no fussy lattice, no crimping a million tiny edges. A galette is the most forgiving thing you can bake with strawberries and rhubarb, and it still looks like you tried. Fold the edges over the fruit, brush it with egg, and let the oven do the rest.
The crust is the real star here. We make it with our Better Bread flour, our all-purpose Red Fife, our whole grain Red Fife, or our whole grain wheat flour, which gives it a deeper flavour and a bit more structure than an all-white crust. It still flakes. It just tastes like something, too. Keep everything cold while you work and add water just until the dough comes together, that's really the only trick to it.
Rhubarb season is short, so this is a good one to keep in rotation while it lasts. Strawberries round out the tartness and bring some natural sweetness, so the filling is just fruit, brown sugar, lemon juice, and a little starch. No fuss, no thickening tricks. It sets up on its own as it bakes and cools.
Rustic Strawberry Rhubarb Galette
For the Crust
- 300 gBetter Bread flour, all-purpose Red Fife, whole grain Red Fife, or whole grain wheat flour
- 150 gButter, cold and cubed
- 60-90 gIce cold water
- 10 gSugar
- 1/4 tspSalt
For the Filling
- 3-4Rhubarb stalks (about 12" each), sliced into 1/2" pieces (about 3 cups)
- 2 cupsStrawberries, sliced, or really any mixed berries
- 100 gBrown sugar (1/2 cup)
- 2 tbspLemon juice
- 3 tbspCornstarch or flour
For Assembly
- 1Egg yolk, whisked with 1 tbsp water, for egg wash
- 2 tbspTurbinado sugar, for sprinkling
Directions
- Make the dough. In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and work it in with your fingers or a pastry cutter until you have a mix of pea-sized and larger flour-coated butter pieces. Do not overwork it.
- Add the ice cold water a tablespoon or two at a time, tossing with a fork as you go. Add just enough water for the dough to come together, you may not need the full 90g. Stop as soon as it holds together when pressed. Turn it out, shape into a disc, wrap in plastic, and refrigerate for at least 1 hour. Keep everything cold throughout, this is what gives you a flaky crust.
- Make the filling. Toss the rhubarb and strawberries with the brown sugar, lemon juice, and cornstarch in a bowl. Set aside while the dough chills, stirring once or twice. It will release some juice. That is normal.
- Preheat your oven to 400F (200C). Line a baking sheet with parchment paper.
- Roll the chilled dough out on a lightly floured surface into a rough 14-15" circle, about 1/8" thick. Do not aim for a perfect shape. Transfer it to the lined baking sheet.
- Drain off the juices that have collected in the bowl, using a slotted spoon or strainer to lift the fruit out. This is the key to a crust that doesn't turn soggy.
- Pile the drained strawberry rhubarb filling in the center of the dough, leaving a 2" border bare.
- Fold the edges of the dough up and over the filling, pleating as you go to make it fit around the circle. Press gently where the pleats overlap so they hold.
- Whisk together the egg yolk and water. Brush the exposed dough with the egg wash, then sprinkle the whole thing with turbinado sugar.
- Bake for about 35 minutes, until the crust is golden brown and the filling is bubbling. Rotate the pans halfway through baking if needed for even browning.
- Allow the galette to cool slightly before serving. Serve warm with vanilla ice cream, if desired.
A Note on the Flour
I usually reach for our Better Bread flour here, but all of our flours are great in this recipe. Our whole grain Red Fife and whole grain wheat flour bring more flavour and texture, while Better Bread and all-purpose Red Fife give you a more classic, tender crust. Our 100% whole grain flours soak up more liquid, so they will need a bit more water for the dough to come together, hence the range listed in the ingredients. All are stone-milled fresh from certified organic Canadian Prairie wheat with nothing added and nothing removed.
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