Strawberry Rhubarb Galettes

There’s something undeniably comforting about a rustic galette, especially when it features one of spring’s most popular flavor pairings, strawberries and rhubarb. These individual Strawberry Rhubarb Galettes are a celebration of seasonal fruit, wrapped in a golden puff pastry crust that is easy to make and beautiful to serve.

This recipe makes four individual tarts, but you can also make one large tart. The sweet-tart filling bubbles up just enough to peek through the folds of pastry, creating a dessert that’s both effortlessly elegant and down-to-earth. Whether you’re baking for a brunch, a picnic or just because you love the classics, these galettes are a simple way to enjoy the best of the season.

Prepping the Ingredients

I’ve discovered that making a galette is much easier than a traditional pie as there’s no pressure for a perfect crust, instead the crust ends up being rustic, but just as tasty.

Start by unfolding the thawed puff pastry sheet onto a lightly floured surface and rolling it into a 12-inch square. It doesn’t have to be perfect. Then, use a Pizza Cutter to cut the pastry into four evenly sized squares and place them on a parchment-lined baking sheet.

Using a Santoku-Style 3″ Paring Knife, trim off the tops of each strawberry and cut the strawberries in half, lengthwise. Then, cut the halves into quarters. If your strawberries are larger, you can cut the quarters again.

Rinse the rhubarb to remove any remaining dirt and, using a 7″ Santoku, chop off the leafy tops as well as the root ends. Depending on how large your rhubarb stalks are, you may need to cut the stalks in half lengthwise and then chop into half-inch pieces. Otherwise, simply chop the stalks into half-inch pieces.

Use a Mix-Stir to whisk the egg and water in small bowl until completely combined. Using a zester, zest an orange, taking care to avoid zesting into the bitter white pith underneath the brightly colored layer of skin. Don’t skip using orange zest, it really balances the flavor and adds a nice pop of citrus that pairs well with the strawberries and rhubarb.   

Making the Individual Galettes

Preheat the oven to 400 F.

In a large bowl mix the quartered strawberries, rhubarb, orange zest and vanilla extract. In smaller mixing bowl, whisk the cornstarch, sugar and salt until combined. Pour the cornstarch mixture over the fruit and stir until the fruit is coated. It will take a bit of stirring for the powdered mixture to really cling to the fruit and almost create a glaze.

Divide the fruit mixture evenly between the four prepared puff pastry squares, making sure to leave a one- to one-and-a-half-inch border.

Fold the edges of each puff pastry square over the fruit filling, overlapping when necessary to create a rustic look, pinching the corners as much as possible so the filling can’t escape during cooking. The center of each pastry should remain uncovered.

Brush each of the crusts with the prepared egg and water mixture and sprinkle each with the remaining sugar.

Place the galettes into the preheated oven and bake for approximately 30 minutes or until the crusts are golden brown and the fruit is bubbling. Remove from the oven and allow to cool for around 10 minutes so the filling sets.

These galettes can be served slightly warm with a scoop of vanilla ice cream or some powdered sugar sprinkled on top. You can also change this recipe up by swapping out the strawberries for raspberries or blueberries or even a mix of these fruits. The key is having a sweet fruit to balance out the tartness of the rhubarb.

That sweet and tart combination along with the flakiness of the puff pastry make these Strawberry Rhubarb Galettes perfect. Whether you’re baking for a brunch, a backyard get-together or just a quiet moment with a cup of tea, this recipe is the perfect way to savor the season.