Strawberry Rhubarb Galette
This rustic dessert combines the tartness of rhubarb with the sweetness of strawberries, making it a delightful spring treat that's easy to prepare and perfect for any occasion.
Ingredients
Filling
- 2 cups strawberries, sliced
- 2 cups rhubarb, sliced
- 3/4 cup sugar Can be substituted with honey or maple syrup.
- 2 tablespoons cornstarch Add more if filling is too liquidy.
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Crust
- 1 pie crust store-bought or homemade
Egg Wash
- 1 egg for egg wash
- 1 tablespoon milk for egg wash
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix strawberries and rhubarb with sugar, cornstarch, vanilla extract, and lemon juice. Allow it to sit for about 15 minutes.
- Roll out the pie crust on a floured surface, aiming for a diameter of about 12 inches.
- Carefully transfer the crust to a baking sheet lined with parchment paper.
Assembly
- Spoon the berry filling into the center of the crust, leaving approximately a 2-inch border.
- Gently fold the edges of the crust over the filling, creating small pleats.
- In a small bowl, whisk together the egg and milk. Brush this mixture over the crust.
Baking
- Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
- Allow the galette to cool slightly before slicing and serving.
Notes
Serve warm with vanilla ice cream or whipped cream. Store in the refrigerator for up to 3 days or freeze for up to 2 months.