Description
Have you ever bitten into a dessert that’s sweet, tangy, and wrapped in a crispy, buttery crust? That’s what a Strawberry Rhubarb Galette is – a free-form pie that looks fancy but is so simple to make! But here’s the big question: Why does this homemade galette taste like it came from a bakery? The secret is fresh strawberries, zesty rhubarb, a flaky dough with a special trick (vodka!), and a little love.
Ingredients
Pie Dough Ingredients
-
All-Purpose Flour (2 cups, 240g): The base for a flaky, tender crust. Measure carefully by spooning into the cup and leveling off.
-
White Sugar (¼ cup): Adds a touch of sweetness to the dough, complementing the tart filling.
-
Salt (pinch): Boosts the flavors and balances the sugar.
-
Unsalted Butter (1 cup, cubed, very cold): Cold butter creates flaky layers. Cube it and chill before using.
-
Ice Cold Water (4 tbsp, plus more if needed): Helps bind the dough without making it tough.
-
Cold Vodka (4 tbsp): A secret for a flaky crust! Vodka evaporates during baking, leaving no alcohol taste but a tender texture.
Strawberry Rhubarb Filling Ingredients
-
Strawberries (2 cups, quartered): Fresh or frozen, they add sweet, juicy flavor and vitamin C.
-
Rhubarb (2 cups, chopped into ½-inch slices): Brings tartness and fiber. Use fresh or frozen (thawed and drained).
-
White Sugar (½ cup): Sweetens the fruit to balance rhubarb’s zing.
-
Elderflower Liqueur (1 ½ tbsp): Adds a floral, fancy note. Optional, but it makes the filling special.
-
Orange Zest (from 1 orange): Brightens the filling with a citrusy pop.
-
Corn Starch (¼ cup): Thickens the filling so it’s juicy but not runny.
Substitutions and Variations
-
Gluten-Free: Use a 1:1 gluten-free flour blend for the dough.
-
Vegan: Swap butter for vegan margarine and skip the liqueur or use a vegan alternative.
-
No Vodka: Use all ice water (8 tbsp total), but the dough may be less flaky.
-
Fruit Swap: Replace strawberries with raspberries or blueberries, or use apples instead of rhubarb (adjust sugar to taste).
-
No Liqueur: Use orange juice or vanilla extract for a different flavor boost.
These ingredients are easy to find and make a galette that’s bursting with flavor!
Instructions
Step 1: Make the Pie Dough
-
In a small cup, mix 4 tbsp cold vodka and 4 tbsp ice water. Set aside.
-
In a large bowl, whisk 2 cups flour, ¼ cup sugar, and a pinch of salt.
-
Add 1 cup cold, cubed butter. Use your fingers or a pastry cutter to work the butter into the flour until it’s crumbly, with pea-sized butter bits.
-
Slowly drizzle in the vodka-water mix, tossing with a fork. Knead gently in the bowl until a shaggy dough forms. If it’s too dry, add 1 tsp water at a time.
-
Shape the dough into a disk, wrap in plastic wrap, and chill in the fridge for 1 hour.
Tip: Keep the butter and liquids cold for a flaky crust. Don’t overmix – a shaggy dough is perfect! You can use a food processor, but pulse just until combined.
Step 2: Prepare the Filling
-
In a large bowl, toss 2 cups quartered strawberries and 2 cups chopped rhubarb with ½ cup sugar, 1 ½ tbsp elderflower liqueur, zest of 1 orange, and ¼ cup corn starch.
-
Stir gently until the fruit is evenly coated. Let sit for 10 minutes to release juices.
Tip: If using frozen fruit, thaw and drain well to avoid a soggy galette. Pat dry with paper towels if needed.
Step 3: Roll Out the Dough
-
Let the chilled dough sit at room temperature for 5 minutes to soften slightly.
-
On a well-floured surface, roll the dough out to a 13-14-inch circle, about ¼-inch thick. It doesn’t need to be perfect – rustic is the goal!
-
Transfer the dough to a parchment-lined baking sheet.
Tip: Dust with flour as needed to prevent sticking. If the dough tears, patch it with extra dough and a little water.
Step 4: Assemble the Galette
-
Spoon the fruit filling into the center of the dough, leaving a 2-inch border around the edges.
-
Fold the edges of the dough over the filling, overlapping slightly to create a rustic edge. Press gently to seal.
-
Brush the dough edges with a little cold water or milk for a golden crust.
-
Sprinkle 1 tbsp sugar over the dough edges for extra crunch (optional).
Tip: Don’t overfill, or the galette might leak. Pile the fruit higher in the center for a pretty shape.
Step 5: Bake the Galette
-
Preheat your oven to 400°F with a rack in the center.
-
Bake the galette for 30-35 minutes, until the crust is golden and the filling is bubbling.
-
Check halfway – if the crust browns too fast, cover loosely with foil.
-
Let cool on the baking sheet for 15-20 minutes to set.
Tip: Place a baking sheet under the galette to catch any drips. Serve warm for the best flavor!