Ingredients
Scale
- 1½ cups all-purpose flour
- 2 teaspoons granulated sugar
- ½ teaspoon kosher salt
- ½ cup unsalted butter, cold and cubed
- 4-5 tablespoons ice water
- 1 teaspoon apple cider vinegar
- 2 cups rhubarb, sliced into ½-inch pieces
- 1½ cups strawberries, hulled and sliced
- ½ cup granulated sugar
- 2-3 tablespoons cornstarch
- 1 teaspoon lemon zest
- 1 tablespoon unsalted butter, cut into small pieces
- 1 large egg, beaten
- 1 tablespoon turbinado sugar, optional
Instructions
- In a large bowl, whisk together flour, sugar, and salt. Cut in butter until crumbly.
- Add ice water and vinegar. Mix until dough just comes together.
- Shape into a disk, wrap, and chill for at least 30 minutes.
- Toss rhubarb, strawberries, sugar, cornstarch, and lemon zest. Let sit for 10 minutes.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Roll the dough into a 12-inch circle and transfer it to the baking sheet.
- Add the filling to the center, leaving a 2-inch border. Dot with small pieces of butter.
- Fold the edges over the filling, pleating as needed.
- Brush with an egg wash and sprinkle with turbinado sugar.
- Bake for 35-40 minutes until golden and bubbly.
- Cool for at least 15 minutes before slicing.
Notes
Allow the galette to cool slightly before slicing for easier handling.
For extra flavor, try adding a pinch of cinnamon to the filling.
This dessert pairs well with vanilla ice cream or whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.