Easy Rustic Strawberry Rhubarb Galette Recipe
We have approached the beloved Strawberry and Rhubarb combo season here in Michigan. It is one we all anxiously await. The sweet and tart combo of these midwest favorites are hard to top. The taste of a Strawberry and Rhubarb pie is quintessential of my childhood memories, I have made and shared a healthy Strawberry and Rhubarb Crumble here before, but I wanted to share a rustic style strawberry and rhubarb galette recipe as well. I get overwhelmed by the idea of making a pie if I am honest and it ALWAYS proves to make me feel less than capable in the baking department, but when I started making galettes in the summer instead I felt WAY less incapable. I love how a pure butter crust crumbles and combines with the sugars of these fruits and who has time to make a pie in the summer?
I love galettes because even if they fall apart, they are still beautiful and rustic even if imperfect. So I am a HUGE advocate for the always impressive and great tasting fruit galette which can work for breakfast or dessert depending on your mood.
That said, you know I promote natural and healthy around here, but in this case pull out that grassfed butter or make your own and then make the dough right for this. Make sure it is well chilled before rolling especially on a hot day! But below is a quick, easy, and simple way to make a really great galette.
Tools you will need to make the Strawberry Rhubarb Galette:
Cast Iron Skillet
Ingredients you will need for the Strawberry Rhubarb Galette:
1 Pie dough crust – I used this recipe
2 Medium Rhubarb stalks cut into strips about 4 inches long
4 cups chopped strawberries – if frozen your galette will be runnier
1/2 cup brown sugar or maple syrup
1/2 tsp cardamom
1 tsp cinnamon
1 tbsp vanilla
1 egg white
Cane Sugar for Sprinkling on top
- While pie crust is chilling, heat the oven to 400 degrees.
- Pull out Cast Iron skillet and lay parchment paper into the skillet
- In a mixing bowl, mix together the strawberries, brown sugar, cardamom, cinnamon, and vanilla. Set aside.
- Pull dough from refrigerator and flour your surface and roll it out into a circle.
- Lay flattened dough onto the parchment paper in the skillet and let it hang over the edges.
- Scoop the strawberries into the middle of the dough. Then lay the strips of rhubarb into whatever pattern you would like on top of the strawberries.
- Fold the edges of the dough over the filling and adjust as needed to bring it all together.
- Wash the top of the dough with egg white and then sprinkle with cane sugar
- Cook for 40 minutes or until the crust turns golden brown and the filling is bubbling.
- Allow to cool mostly before serving. Can be served with ice cream or whipped cream if desired.
The main thing to know about making any galette is to embrace the imperfections. I have never made a “perfect” galette like I see in a magazine, but every time it is a crowd hit and ends up being beautiful in its own rustic way. I highly suggest going after this one if you are someone who doesn’t bake well. It will turn out great I promise.