Rustic French Strawberry Rhubarb Galette with Flaky Butter Crust
This free-form French tart showcases the perfect spring pairing of sweet strawberries and tangy rhubarb, wrapped in a golden, buttery pastry. Effortlessly elegant and bursting with seasonal flavours, it's the ideal dessert for casual entertaining.
Ingredients
- 250g plain flour
- 170g cold unsalted butter, cubed
- 1 tablespoon caster sugar
- 1/2 teaspoon fine sea salt
- 80ml ice-cold water
- 400g fresh rhubarb, cut into 2cm pieces
- 300g fresh strawberries, hulled and quartered
- 100g caster sugar
- 2 tablespoons cornflour
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 large egg, beaten
- 2 tablespoons demerara sugar
- Pinch of flaky sea salt
Instructions
Combine flour, 1 tablespoon caster sugar, and fine sea salt in a large bowl. Add cold cubed butter and rub with fingertips until mixture resembles coarse breadcrumbs with some pea-sized pieces remaining.
Drizzle in ice-cold water and mix with a fork until dough just comes together. Shape into a flat disc, wrap in cling film, and refrigerate for at least 1 hour.
Preheat oven to 200°C (180°C fan). Line a large baking tray with parchment paper.
In a large bowl, gently toss rhubarb and strawberries with 100g caster sugar, cornflour, vanilla extract, and lemon zest until evenly coated.
Roll out chilled pastry on a lightly floured surface into a rough circle approximately 35cm in diameter. Transfer to the prepared baking tray.
Arrange the fruit mixture in the centre of the pastry, leaving a 5cm border. Fold the edges of the pastry up and over the fruit, pleating as you go and leaving the centre exposed.
Brush the pastry edges with beaten egg and sprinkle generously with demerara sugar and a pinch of flaky sea salt.
Bake for 40-45 minutes until the pastry is deeply golden and the fruit is bubbling and tender.
Allow the galette to cool on the tray for at least 15 minutes before slicing. Serve warm or at room temperature.
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