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Rustic Strawberry Rhubarb Galette with Vanilla Bean

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A quick and easy homemade dessert featuring a flaky crust and a sweet-tart strawberry and rhubarb filling enhanced with vanilla bean. Perfect for seasonal gatherings and crowd-pleasing with its rustic charm.

Ingredients

Scale
  • 1 ¼ cups (160g) all-purpose flour
  • ½ teaspoon salt
  • 8 tablespoons (115g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 1 cup (150g) fresh strawberries, hulled and quartered
  • 1 cup (130g) rhubarb, chopped into ½-inch pieces
  • ⅓ cup (65g) granulated sugar
  • 1 tablespoon cornstarch
  • 1 vanilla bean pod, split and seeds scraped (or 1 teaspoon pure vanilla extract)
  • 1 teaspoon lemon juice
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (optional, for sprinkling on crust)

Instructions

  1. Prepare the crust: In a large bowl, whisk together flour and salt. Add cold, cubed butter and cut into the flour until mixture resembles coarse crumbs with pea-sized pieces. Slowly add ice water, stirring gently until dough just comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Make the filling: In a small saucepan over medium-low heat, combine strawberries, rhubarb, sugar, cornstarch, vanilla bean seeds (or vanilla extract), and lemon juice. Stir gently and cook for about 5 minutes until fruit softens and mixture thickens. Remove from heat and let cool to room temperature.
  3. Roll out the dough: On a lightly floured surface, roll chilled dough into a 12-inch circle about ⅛ inch thick. Transfer to a parchment-lined baking sheet.
  4. Assemble the galette: Spoon cooled filling onto center of dough, leaving a 2-inch border. Fold edges of dough over fruit, pleating as needed to create a rustic edge, leaving filling exposed in center.
  5. Finish and bake: Brush crust edges with beaten egg and sprinkle with coarse sugar if desired. Bake at 400°F (200°C) for 35-40 minutes until crust is deep golden and filling bubbles. Check around 30 minutes and tent with foil if crust browns too quickly.
  6. Cool and serve: Let galette cool at least 15 minutes on baking sheet before slicing to allow filling to thicken.

Notes

Keep butter and water ice-cold for flaky crust. Do not overwork dough to avoid toughness. Simmer fruit filling to reduce tartness and excess moisture. Fold dough edges by hand for rustic look. Check oven around 30 minutes and tent with foil if crust browns too fast. Prepare filling a day ahead for deeper flavor. Serve warm or room temperature with vanilla ice cream or whipped cream. Store leftovers refrigerated up to 3 days; reheat gently in oven. Freeze unbaked galette wrapped tightly for longer storage.

Nutrition

Keywords: strawberry rhubarb galette, rustic galette, vanilla bean dessert, easy homemade dessert, fruit galette, seasonal dessert, quick dessert

Find it online: https://bitematrix.com/rustic-strawberry-rhubarb-galette-recipe-easy-homemade-dessert-with-vanilla-bean/