The classic strawberry-rhubarb combo is taken to whole new heights with the addition chewy, caramel-y dates! Buttery flaky pastry dough is wrapped around the fresh fruit for a rustic, free form strawberry-rhubarb galette that’s quite literally easier than pie!
I’m going 3 layered galette style! Cause I’m a go big or go home kinda gal! These rustic desserts provide all the benefits of pie, from the crust to tender filling, without any of the fuss. How rad is that?! Let’s celebrate spring in galette form - no carefully crimped edges or slit tops or precision or perfection necessary!
Why this Recipe Works
- Easier than Pie! It’s pie’s easier, more laid back and messier cousin, requiring none of the same precision to make!
- No more soggy dough! Thanks to the dates acting like a barrier between our dough and the strawberry and rhubarb juices!
- Open faced top! Exposes the fruit to the oven’s heat, allowing it to caramelize and concentrate its flavor.
- Rustic! This is the truly magical quality of galette! Pastry dough, with minimal shaping, is wrapped around fresh fruit, rustic-as-can-be-style! Don’t worry about even-ness or perfection rather embrace galettes inner chill!
- A whole lotta flavor! The tart rhubarb, the sweet juicy berries and the chewy caramel-y dates make a spring and summer galette that’s bursting with flavor!
What is a Galette?
In a nutshell it’s essentially pastry dough wrapped over a filling, which can be sweet or savory. Think an open-faced, free-form, pie like pastry.
The term originated is France and comes from the French word galet. Italian cooks use the term crostata in place of galette.
After rhubarb season has come and gone, you can apply the same technique with other seasonal fruits. Or savory fillings. The galette skies the limit!
How to Make this Strawberry-Rhubarb Galette
- Plan ahead! Cause your galette dough need to chill at least 2 hours in the fridge (and up to 24 or stored in freezer for longer).
- Make galette dough. Place all ingredients in food processor until a ball is formed, wrap in plastic and chill. Can do all by hand as well.
- Prep your filling – pit and flatten your dates, cut your strawberries, slice your rhubarb stalks.
- Lightly Macerate rhubarb while you start building your galette.
Roll out dough and mound filling layers. Can place rolled out dough on a tart pie for an even easier assembly. - Fold up crust over filling to keep it in.
- Brush edges and filling with buttery-vanilla mixture and sprinkle with sugar.
- Bake until the crust is a deep golden-brown and the fruit is bubbly and cooked.
Cooks Tips
- For a flakier and more delicate pastry dough, be sure to start with very cold butter.
- When possible, buy local and organic fruit.
- The galette tastes best warm, served with vanilla ice cream (or yogurt or sweet cream).
- Remember to plan ahead! Cause your galette dough needs to chill at least 2 hours in the fridge. Dough can be left in fridge up to 2 days or in freezer up to 1 month.
- If your galette dough starts to get too soft and becomes hard to work with, just pop it in the fridge or freezer for a few minutes to chill it slightly.
- Be sure to embrace galettes inner chill on don’t worry about perfection when assembling.
Stoked on sweet-a-licious spring and summer sweet treats? Me too! Some of my other fav's are: No-Bake Mascarpone Cheesecake, Almond Rhubarb Cake, Rhubarb Upside-Down Cake and these Baked Peaches.
Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with #chefdanielagerson. You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!
Let’s make waves in the kitchen!
Strawberry-Rhubarb Galette
The classic strawberry-rhubarb combo is taken to whole new heights with the addition chewy, caramel-y dates! Buttery flaky pastry dough is wrapped around the fresh fruit for a rustic, free form strawberry-rhubarb galette that’s quite literally easier than pie!
Servings: 8
Ingredients
For the Dough
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
- 1 cup all-purpose flour plus more for surface
- 8 tablespoons chilled unsalted butter cut into pieces
- 1 large egg beaten to blend
For the Rhubarb, Strawberry & Date Filling
- 4-6 stalks of rhubarb cut vertically in half or thirds so the stalks are slimmer
- 1 cup of strawberries
- 6-8 dates pitted, cut in halve (or smaller pieces) and flattened
- 1 tablespoon of vanilla extract or vanilla pasta
- 2 tablespoons of butter melted
- 2 tablespoons of granulated sugar
- 1 tablespoon of brown sugar
- 1 lemon juiced (about 2 tablespoons)
Instructions
- To make the galette dough: pulse the flour, cornmeal, sugar and salt together in a food processor fitted with the blade attachment until combined. Add the butter and pulse until the mixture resembles coarse crumbs. Drizzle egg and pulse until a ball just begins to come together.
- Form dough into a disk. Wrap in plastic and chill until firm, at least 2 hours.
- To assemble the galette, roll the dough out on a well-floured surface. I like rolling it over my rolling pin and transferring it to a tart pan for very easy assemble, with the edges of the dough draping over the pan. This way I know I’m keeping enough dough to fold over after mounding the filling. If you don’t have a tart pan just transfer directly on a rimmed baking sheet and just be sure to keep a 1-2 inch border around the edge when mounding the fruit in the middle. Remember it doesn’t have to be even! Fruit juices likely to leak out so if you have parchment paper line the baking sheet with it.
- Preheat oven to 400 F degrees. You can put rolled out galette dough back in the fridge, so it doesn’t get too warm and melty while you assemble the rest of the ingredients.
- Slice your rhubarb stalks vertically in thinner strips (halves or thirds). Place them in a shallow baking dish, squeeze the lemon juice on them, sprinkle with a tablespoon of sugar and toss lightly to coat. Set aside to light macerate while you prep the rest of the ingredients.
- Pit the dates and line the bottom of the galette dough with them, covering as much as the bottom as possible and cutting the date is sizes accordingly. It’s not perfection we’re going for just as much as the bottom covered as possible.
- Slice the strawberries and cover the date layer with them. Sprinkle 1 tablespoon of sugar over the strawberries.
- Melt the butter, transfer to a small and mix with the vanilla pasta.
- Arrange rhubarb stalks on top of strawberry layer. If need be, trim them shorter so they will fit inside the galette. It’s a trial-and-error kinda situation.
- Using a pastry brush, back of a spoon or anything that works for you, brush the rhubarb stalks with about half the butter-vanilla mixture (ok to eyeball it) over the rhubarb stalks and sprinkle with remaining tablespoon of sugar. Optional to add a vanilla beam sliced in half, to the topping of the galette, nestled in between the rhubarb stalks,
- Fold the edges of the dough up and over filling, overlapping slightly. Brush dough with remaining half of vanilla-butter mixture and sprinkle dough with tablespoon of sugar.
- Bake until galette filling is bubbling and crust is deeply browned, 40-50 minutes. Let cool slightly. Serve topped with vanilla ice cream.
Video
Notes
- For a flakier and more delicate pastry dough, be sure to start with very cold butter.
- When possible, buy local and organic fruit.
- The galette tastes best warm, served with vanilla ice cream (or yogurt or sweet cream).
- Remember to plan ahead! Cause your galette dough needs to chill at least 2 hours in the fridge. Dough can be left in fridge up to 2 days or in freezer up to 1 month.
- If your galette dough starts to get too soft and becomes hard to work with, just pop it in the fridge or freezer for a few minutes to chill it slightly.
- Be sure to embrace galettes inner chill on don’t worry about perfection when assembling.
Leave a Reply