There is nothing quite like the rustic charm of a perfectly baked rhubarb strawberry galette to celebrate the vibrant flavors of the harvest season. This free-form pastry combines tart stalks and sweet berries within a flaky, golden crust that is as simple to make as it is beautiful to serve.
Rhubarb & Strawberry Rustic Galette
30 MIN
45 MIN
8 PERS
Ingredients
- 1 2 ½ cups All-purpose flour
- 2 1 tsp Salt and 1 tbsp Sugar
- 3 6 tbsp Chilled Beef Tallow (cubed)
- 4 6 tbsp Chilled Unsalted Butter (cubed)
- 5 ¼ cup Ice-cold Apple Juice
- 6 2 cups Fresh Rhubarb (1/2-inch pieces)
- 7 2 cups Fresh Strawberries (quartered)
- 8 ¾ cup Mixed Sugar (White/Brown)
- 9 3 tbsp Cornstarch and 1 tbsp Orange Juice
Instructions
- 1 Pulse flour, tallow, and butter in a food processor until crumbly.
- 2 Add cold apple juice and vinegar until dough forms, then chill for 1 hour.
- 3 Toss rhubarb, strawberries, sugar, starch, and orange juice in a bowl.
- 4 Roll dough to 12 inches, add fruit to center, and fold edges inward.
- 5 Bake at 400°F for 45 minutes until the filling is bubbling and crust is golden.
The Allure of the Rhubarb Strawberry Galette
When the first signs of spring emerge, gardeners and bakers alike look forward to the arrival of rhubarb. Often referred to as the “pie plant,” rhubarb provides a sharp, acidic contrast to the mellow sweetness of early-summer strawberries. This combination is legendary in the culinary world, but while many opt for a traditional double-crust pie, the rhubarb strawberry galette offers a more relaxed, approachable, and arguably more texturally interesting experience. A rhubarb strawberry galette celebrates the imperfections of home baking, where the juice might bubble over the sides and the crust takes on a deeply caramelized hue.
Crafting a rhubarb strawberry galette requires a balance of flavors and textures. The primary challenge with these fruits is moisture management. Strawberries are notorious for releasing large amounts of water when heated, and rhubarb, while fibrous, can also turn mushy if not handled with care. By baking them in the open-faced style of a rhubarb strawberry galette, you allow excess steam to escape, which helps concentrate the fruit flavors and prevents the bottom crust from becoming excessively soggy. In this guide, we will explore the nuances of creating a rhubarb strawberry galette that stands out from the rest.
The Secret to a Flaky, Non-Pork Crust: Beef Tallow
Traditionally, many high-end pastries used lard to achieve a specific type of leafiness in the dough. However, for those avoiding pork products, beef tallow is a superior alternative that provides even better results for your rhubarb strawberry galette. Beef tallow has a high melting point, which is essential for creating those distinct, flaky layers. When the cold bits of tallow hit the hot oven, they melt and create pockets of steam that lift the dough, ensuring your rhubarb strawberry galette has a professional, artisanal finish.
To make the dough, we recommend using a Cuisinart 8 Cup Food Processor. This tool allows you to pulse the cold fats into the flour quickly without the heat from your hands melting the tallow or butter. Keeping the ingredients cold is the number one rule for a successful rhubarb strawberry galette. If the fats melt before the galette enters the oven, you will end up with a tough, cracker-like crust rather than a delicate, melt-in-your-mouth pastry.
Replacing Alcohol for Texture and Flavor
Many classic recipes for a rhubarb strawberry galette suggest using vodka in the dough or a splash of orange liqueur in the filling. Our version of the rhubarb strawberry galette intentionally avoids all alcohol. Instead, we use ice-cold apple juice and a touch of white vinegar in the pastry. The acidity of the vinegar serves the same purpose as alcohol, it inhibits gluten development, which guarantees a tender crust. For the filling, orange juice provides the necessary acidity to brighten the strawberries without the need for spirits.
Mastering the Filling for Your Rhubarb Strawberry Galette
The filling is the heart of the rhubarb strawberry galette. When choosing your rhubarb, look for firm, bright red stalks. While green rhubarb is perfectly edible and tastes the same, the red stalks provide that iconic pinkish-red hue that makes a rhubarb strawberry galette so visually appealing. For the strawberries, fresh is always best. If you find yourself with an abundance of seasonal fruit, using a FoodSaver Vacuum Sealer Machine can help you preserve your rhubarb and berries at their peak ripeness for future galette sessions.
Tossing the fruit with cornstarch and sugar is a critical step. The cornstarch acts as a thickening agent, turning the fruit juices into a glossy, jam-like consistency. If you prefer a smoother texture, you can even use a Ninja BN751 Professional Plus DUO Blender to pulse a small portion of the fruit into a thick puree before mixing it back with the sliced pieces. This creates a cohesive filling that holds its shape when the rhubarb strawberry galette is sliced.
Assembling the Perfect Rustic Tart
One of the best parts about making a rhubarb strawberry galette is that it doesn’t have to look perfect. In fact, the more “rustic” it looks, the better. Once your dough has chilled, roll it out on a floured surface. You can use parchment paper to make the transfer to your baking sheet easier. Pile the fruit into the center, leaving a generous border. Fold the edges over, overlapping them to create a beautiful frame for the vibrant fruit. This border also acts as a levee, keeping the delicious juices of the rhubarb strawberry galette contained.
Baking and Serving Suggestions
A rhubarb strawberry galette should be baked until the crust is a deep, dark golden brown. Don’t be afraid of a little color, that is where the flavor of the beef tallow and butter really shines. If you want to speed up the process for smaller, individual-sized versions, you could even experiment with a Cosori 9-in-1 TurboBlaze Air Fryer, though the traditional oven method is preferred for a full-sized 12-inch rhubarb strawberry galette.
Once baked, the rhubarb strawberry galette needs time to rest. If you cut into it immediately, the juices will run everywhere. Allow it to cool for at least 20 to 30 minutes. This patience results in a set filling that clings to the crust. Serve your rhubarb strawberry galette warm with a dollop of whipped cream or a scoop of vanilla bean ice cream. For any leftovers, the Rubbermaid Brilliance Glass Storage Set is perfect for keeping the crust crisp in the refrigerator.
Advanced Tips for the Ultimate Rhubarb Strawberry Galette
For those who want to take their rhubarb strawberry galette to the next level, consider adding a “moisture barrier” on the bottom of the dough before adding the fruit. A thin layer of almond flour or crushed vanilla wafers can absorb excess juice, ensuring the bottom of your rhubarb strawberry galette is just as crunchy as the edges. Additionally, brushing the crust with an egg wash and sprinkling it with coarse turbinado sugar adds a professional sparkle and crunch that makes the rhubarb strawberry galette truly festive. More insights on seasonal baking can be found in our baking guides and fruit recipe collections.
Seasonal Variations and Fruit Pairings
While the rhubarb strawberry galette is a classic, the technique is highly versatile. You can swap the strawberries for raspberries or even blackberries if they are more readily available. The key is to maintain the ratio of tart fruit to sweet fruit. Rhubarb is quite aggressive, so it always needs a sweet partner. If you are interested in exploring other rustic bakes, check our seasonal desserts index for more inspiration.
Can I use frozen fruit for a rhubarb strawberry galette?
Yes, you can use frozen rhubarb and strawberries. However, do not thaw them before use, as this will make the filling too watery. Increase the cornstarch by one tablespoon to handle the extra moisture and add about 5 to 10 minutes to the baking time.
Why is my galette crust tough?
A tough crust usually happens because the dough was over-handled, which develops too much gluten. Use a light touch when folding your rhubarb strawberry galette and ensure your beef tallow and butter are ice-cold. The vinegar in our recipe also helps prevent this issue.
How do I store a rhubarb strawberry galette?
Store your rhubarb strawberry galette at room temperature for up to 24 hours covered loosely with foil. For longer storage, keep it in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 10 minutes to restore the crispness of the crust.
