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Perfect Strawberry Rhubarb Galette Recipe with Creamy Vanilla Ice Cream

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A rustic and easy-to-make strawberry rhubarb galette featuring a flaky buttery crust with a sweet-tart fruit filling, served warm with creamy vanilla ice cream.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour, sifted
  • 1/2 cup (115g) unsalted butter, cold and cut into cubes
  • 1 tablespoon granulated sugar (for dough)
  • 1/4 teaspoon salt
  • 3 to 5 tablespoons ice water
  • 1 teaspoon lemon zest
  • 2 cups (about 300g) fresh strawberries, hulled and halved or quartered
  • 1 1/2 cups (about 200g) fresh rhubarb, chopped into 1/2-inch pieces
  • 1/2 cup granulated sugar (for filling)
  • 2 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon (optional)
  • 1 teaspoon vanilla extract
  • 1 egg beaten with 1 tablespoon water (egg wash)
  • 1 tablespoon turbinado sugar or coarse sugar (for sprinkling)
  • Creamy vanilla ice cream, for serving

Instructions

  1. In a large bowl, whisk together sifted flour, sugar, salt, and lemon zest.
  2. Add cold, cubed butter and use a pastry cutter or fingertips to work butter into flour until mixture resembles coarse crumbs with some pea-sized pieces.
  3. Sprinkle 3 tablespoons ice water over mixture and gently mix with a fork. Add more water, one tablespoon at a time, until dough starts to come together when pressed. Avoid overworking.
  4. Gather dough into a ball, flatten into a 1-inch thick disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (overnight preferred).
  5. While dough chills, combine strawberries, rhubarb, sugar, cornstarch, cinnamon, and vanilla extract in a medium bowl. Toss gently and let sit for 10-15 minutes to macerate.
  6. On a lightly floured surface, roll chilled dough into a roughly 12-inch circle about 1/8 inch thick. Transfer to a parchment-lined baking sheet.
  7. Spoon fruit mixture onto center of dough, leaving a 2-inch border all around. Fold edges of dough up and over filling, pleating as needed to create a rustic edge, leaving center exposed.
  8. Brush dough edges with egg wash and sprinkle with coarse sugar.
  9. Preheat oven to 400°F (200°C). Bake galette for 35-40 minutes until crust is golden brown and filling is bubbling. Tent with foil if edges brown too quickly.
  10. Let galette cool on a rack for at least 20 minutes. Serve warm topped with creamy vanilla ice cream.

Notes

Chill dough overnight for flakier crust. Use cold butter and avoid overworking dough. Macerate fruit to prevent watery filling. Tent galette with foil if crust edges brown too quickly. Dough can be made and chilled up to 2 days ahead or frozen for longer storage. Frozen fruit can be used if thawed and drained well.

Nutrition

Keywords: strawberry rhubarb galette, rustic galette, fruit tart, easy dessert, homemade dessert, vanilla ice cream, flaky crust

Find it online: https://tempotaste.com/perfect-strawberry-rhubarb-galette-recipe-with-creamy-vanilla-ice-cream-easy-homemade-dessert/