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!

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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!