Strawberry Rhubarb Galette with Dates
Sweet strawberries and tangy rhubarb bake into a flaky, buttery crust in this rustic strawberry rhubarb galette - an easier-than-pie spring dessert.
Servings: 8
Ingredients
For the Dough
- 1 cup all-purpose flour plus more for dusting
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
- 8 tablespoons chilled unsalted butter cut into pieces
- 1 large egg beaten to blend
For the Rhubarb, Strawberry & Date Filling
- 4-6 4–6 rhubarb stalks, trimmed and sliced
- 1 cup of strawberries sliced
- 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
Make the Dough
- Pulse the flour, cornmeal, sugar, and salt in a food processor until combined. Add the cold butter and pulse until the mixture resembles coarse crumbs. Drizzle in the egg and pulse just until the dough begins to come together.
- Turn the dough out onto a work surface, form into a disk, wrap in plastic, and chill for at least 2 hours.
- To assemble the galette, roll the dough out on a well-floured surface. If the dough softens while you work, return it to the refrigerator to stay firm.
- Roll the chilled dough out on a lightly floured surface into a large circle (about 12 inches). Transfer to a parchment-lined baking sheet. Leave a 1½–2 inch border around the edges for folding.
- Preheat the oven to 400°F (200°C).
Prep the Rhubarb
- Slice the rhubarb stalks lengthwise into thinner strips (halves or thirds). Place in a shallow dish, toss with the lemon juice and 1 tablespoon sugar, and let lightly macerate while you prepare the rest of the filling.
- Build Filling: Pit and halve the dates. Arrange them evenly over the center of the dough, covering as much of the base as possible. Slice the strawberries and layer them over the dates. Sprinkle with 1 tablespoon sugar. Arrange the rhubarb strips neatly over the strawberry layer. Trim as needed so they fit within the dough border.
- Melt the butter and stir in the vanilla extract or vanilla paste.
- Brush the rhubarb with half of the vanilla butter mixture. Sprinkle with the remaining tablespoon of sugar. (Optional: Nestle a split vanilla bean among the rhubarb for extra flavor.)
- Fold the edges of the dough up and over the filling, overlapping slightly. Brush the crust with the remaining vanilla butter mixture and sprinkle lightly with sugar.
- Bake for 40–50 minutes, until the filling is bubbling and the crust is deeply golden brown. Let cool slightly before slicing. Serve warm, ideally with vanilla ice cream.
Video
Notes
- Use ripe, seasonal strawberries and rhubarb for the best flavor. Local and organic when possible.
- Start with very cold butter for the flakiest pastry dough.
- Chill the dough at least 2 hours (or up to 2 days). It freezes well for up to a month.
- If the dough becomes sticky while rolling, return it to the fridge for 5–10 minutes, then continue.
- Embrace the rustic look. Galettes aren’t meant to be perfect — uneven edges are part of the charm.
- Serve warm with vanilla ice cream, yogurt, or whipped cream.