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Rustic Strawberry-Rhubarb Galette with Vanilla Glaze

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A quick and easy rustic galette featuring a flaky buttery crust filled with tart rhubarb and sweet strawberries, topped with a light homemade vanilla glaze. Perfect for casual desserts or special occasions.

Ingredients

Scale
  • 1 1/4 cups (150 g) all-purpose flour, sifted
  • 1 tablespoon granulated sugar (for crust)
  • 1/4 teaspoon salt
  • 8 tablespoons (113 g) unsalted butter, cold and cubed
  • 3 to 4 tablespoons ice water
  • 2 cups (300 g) fresh strawberries, hulled and halved
  • 1 cup (120 g) fresh rhubarb, chopped into 1/2-inch pieces
  • 1/2 cup (100 g) granulated sugar (for filling)
  • 2 tablespoons cornstarch
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract (for filling)
  • 3/4 cup (90 g) powdered sugar (for glaze)
  • 2 tablespoons (30 ml) milk (whole or dairy-free)
  • 1/2 teaspoon vanilla extract (for glaze)
  • Optional: coarse sugar for sprinkling on crust before baking

Instructions

  1. In a large bowl, whisk together flour, 1 tablespoon sugar, and salt. Add cold cubed butter and cut into flour using a pastry cutter or forks until mixture resembles coarse crumbs with some pea-sized pieces.
  2. Slowly drizzle in 3 tablespoons ice water, mixing gently until dough just starts to come together. Add extra tablespoon if needed. Form dough into a disk, wrap in plastic, and chill for at least 30 minutes.
  3. While dough chills, toss strawberries and rhubarb in a bowl. Add 1/2 cup sugar, cornstarch, lemon zest, and 1 teaspoon vanilla extract. Stir gently to coat evenly.
  4. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  5. Lightly flour work surface and rolling pin. Roll chilled dough into a rough 12-inch circle about 1/8 inch thick.
  6. Transfer dough to baking sheet. Spoon fruit filling into center, leaving a 2-inch border. Fold edges up and over filling, pleating to create a rough crust enclosure, leaving center open.
  7. Optional: Brush crust edges with a little milk and sprinkle with coarse sugar.
  8. Bake galette for 40-45 minutes until crust is golden and filling is bubbling. Tent with foil if edges brown too quickly.
  9. While baking, whisk powdered sugar, milk, and vanilla extract until smooth to make glaze.
  10. Let galette cool on baking sheet for 15 minutes. Drizzle vanilla glaze over top. Serve warm or at room temperature.

Notes

Keep butter cold and handle dough lightly to ensure a flaky crust. Toss fruit with cornstarch and sugar well before assembling to prevent soggy crust. Tent galette with foil if edges brown too quickly. Drizzle vanilla glaze after galette cools slightly to prevent melting. Dough can be made ahead and chilled up to 2 days or frozen up to 1 month.

Nutrition

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

Find it online: https://sofiaspice.com/rustic-strawberry-rhubarb-galette-recipe-easy-homemade-vanilla-glaze-dessert/