Ingredients
Scale
- 1 cup all-purpose flour
- 3/4 cup whole-wheat pastry flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 3/4 cup cold butter (1 1/2 sticks), cut into 1/2-inch pieces
- 1/3 cup ice cold water
- 1 egg, beaten with 1 tablespoon milk (for egg wash)
- Additional sugar for dusting (optional)
- 16 ounces strawberries, quartered (about 2 1/2 cups)
- 8 ounces rhubarb (about 1.5 large stalks), cut into 1/2-inch pieces (about 2 cups)
- 1 tablespoon lemon juice (from about 1/2 lemon)
- 3/4 cup sugar
- 1 teaspoon vanilla
- 1/4 cup cornstarch
Instructions
- In a large mixing bowl, add flours, sugar and salt and stir to combine.
- Cut cold butter into the flour using a pastry cutter, two knives, or a food processor, until the mixture resembles coarse meal.
- If using a food processor, add cold water while machine is running, until the dough holds together (about 15-30 seconds). Otherwise, add water to the bowl and using a fork or your hands, mix together until dough forms.
- Turn the dough out onto a sheet of plastic wrap. Press into a flat, round disc, wrap tightly, and refrigerate for 30-60 minutes.
- Meanwhile, in a medium bowl, mix together strawberries, rhubarb, lemon juice, sugar, vanilla, and cornstarch until combined.
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- Roll out dough onto a lightly floured surface, about 12 inches in diameter, 1/8 inch thick. Transfer dough to parchment paper.
- Pour strawberry rhubarb filling onto the dough, leaving a 2-inch border.
- Gently fold the edges of the dough over, covering about 2 inches of the filling, pressing gently to adhere the folds.
- Brush egg wash over the exposed dough edges. Sprinkle sugar over dough edges.
- Bake at 400 degrees until crust is golden-brown and filling is bubbling, about 35-45 minutes.
- Cool on baking sheet for 5 minutes before transferring the galette with parchment paper to a cooling rack. Gently pull parchment paper out from underneath while keeping the galette on the cooling rack. Let galette cool to room temperature, or at least for two hours.
Notes
- Strawberries and rhubarb complement each other with sweet and tart flavors.
- Cornstarch helps thicken the filling and prevent sogginess.
- Chilling the dough ensures a flaky crust.
- Serve warm or at room temperature.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg