Rhubarb and strawberry galettes
I love galettes! They always look cute and are super quick and easy to prepare. These rhubarb and strawberry galettes are one of my favorite variations because they are super moist and not too sweet. For me, the contrast between the crispy shortcrust pastry and the juicy rhubarb is just perfect. In this recipe, I’ll show you how to bake this light dessert yourself.
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Rhubarb and strawberry galettes
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Ingredients
For the Sweet Pastry
- 2 cups flour 250 g
- 1/2 cup butter 125 g, cold, unsalted, cubed
- 1/4 cup sugar 50 g
- 1 egg large
- 2 tbsp cold water
- 1 pinch of salt
For the Filling
- 10 oz fresh rhubarb 300 g, 2-3 stalks
- 2 tbsp sugar
- 1/3 cup strawberry jam 100 g
For the Topping
- 1 egg yolk for the wash
- 1 tbsp Sugar brown
- 1/3 cup sliced almonds 40 g
Instructions
Prepare the Rhubarb
- Wash the rhubarb stalks and cut them into pieces about 1 to 2 cm in size. In a bowl, mix them with the sugar and let them sit for 45 to 60 minutes to release their juices.
- Afterwards, drain well to remove the excess liquid.
The sweet shortcrust pastry
- Meanwhile, mix the flour, sugar, and salt in a bowl or food processor. Add the butter and work it in until the mixture reaches a sandy texture.
- Add the egg and gradually the water until the dough becomes smooth. Shape it into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
Assembling & Baking
- Den Ofen auf 180 °C (Umluft) oder 190 °C (Ober-/Unterhitze) vorheizen.
- Divide the dough into 4 or 6 portions and roll each one out into a circle about 0.5 mm thick.
- Spread a little strawberry jam in the center (leaving a 2–3 cm border free) and arrange the rhubarb on top.
- Fold the edges inward so that small hexagons are formed. Place them spaced apart on a baking tray lined with baking paper.
- Brush the edges with egg yolk, sprinkle with sugar, and top with flaked almonds.
- Bake for 30 to 35 minutes until the pastry is golden brown.
- Let rest for 15 minutes before serving so the juices can set. Best enjoyed warm on its own, or with vanilla ice cream or whipped cream.
Notes
Nutrition
Preparing rhubarb correctly for the galette
I love rhubarb! I generally like fruit with a lot of acidity. And the great thing about rhubarb is that it’s super easy to prepare: you used to have to peel the stalks, but nowadays this is usually no longer necessary with fresh rhubarb. This saves time and it retains its beautiful red color.
Important for this recipe: I leave the sliced rhubarb to infuse in sugar for around 45 to 60 minutes. This allows it to lose some of its liquid and the acidity is better balanced.
If you love rhubarb as much as I do, my rhubarb tart with sponge is an absolute hit with us every year!
My tips for the perfect shortcrust pastry
I always use a classic pâte brisée sucrée (sweet shortcrust pastry) for my galettes. All you need is flour, butter, a little sugar, a pinch of salt, an egg and a little water.
There are different types of shortcrust pastry in France. In addition to pâte brisée, there is also pâte sablée or pâte sucrée. The latter two are great for classic sweet tarts, but are often too crumbly for a galette. Pâte Brisée Sucrée does not contain too much butter, which makes it much easier to roll out and holds the filling together perfectly.
How to prepare the shortcrust pastry correctly:
- First mix the flour, cold butter, sugar and a pinch of salt until you have a sandy texture.
- Add the egg and a little water. As soon as the dough comes together, stop kneading immediately!
- The dough must rest in the fridge for at least 30 minutes.
Assemble and bake the rhubarb and strawberry galette
Once your shortcrust pastry has cooled and the rhubarb has been prepared, all you have to do is assemble the galette. It doesn’t have to look perfect here, the beauty of galettes is the rustic look!
- Roll out the dough into a circle (approx. 32 cm in diameter for a large galette or approx. 15 cm for the small version). Then place the dough directly onto a baking tray lined with baking paper.
- Spread the center of the dough generously with strawberry jam. Leave the edges free. Spread the drained rhubarb over the jam.
- Carefully fold the free edge of the pastry over the filling. Press the folds down lightly so that the galettes do not open when baking.
- Brush the edges with egg yolk and sprinkle with raw cane sugar and the sliced almonds.
- Place the galette in the preheated oven (approx. 180 °C top/bottom heat). Bake for about 30-35 minutes for the small galettes to 40 minutes for a large one. The edges should be golden brown.
Important: Leave the galettes to rest for at least 15 minutes after baking. This is important so that the fruit juice can cool down a little and set.
Variations for the whole year
These little galettes also taste delicious with other fruits! I can only recommend these variations, depending on the season:
- Summer variation: With fresh strawberries, apricots, plums or cherries.
- Berry love: blackberries or raspberries (please use fresh, not frozen, so that the dough doesn’t get soggy).
- Fall/winter: Classic with apples or pears.
Frequently asked questions about mini galettes
Yes, that is possible. But make sure you defrost the rhubarb completely beforehand and drain the water very well. As frozen rhubarb is often softer, the filling will be a little more compact, but the taste will remain wonderful.
With young, thin spring rhubarb, peeling is usually not necessary – the skin even gives the galettes a great color. However, if the stalks are very thick and fibrous, you should briefly peel off the hard strings with a knife.
Shortcrust pastry loves cold. If it becomes too sticky, the butter was probably too warm or your hands were too hot when kneading it. Simply put it back in the freezer for another 15 minutes and it will be easy to work with again.
Absolutely! You can prepare the dough the day before and store it in the fridge. The ready-baked galettes also taste great the next day if you crisp them up briefly in the oven.
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