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Rustic Strawberry Rhubarb Galette Recipe Easy Homemade Dessert with Vanilla Bean

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A rustic and forgiving strawberry rhubarb galette with a flaky crust and a subtle vanilla bean flavor, perfect for a quick homemade dessert that balances sweet and tart.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour
  • 1 tablespoon granulated sugar (for crust)
  • 1/4 teaspoon salt
  • 8 tablespoons (113g) cold unsalted butter, cut into cubes
  • 3 to 4 tablespoons ice water
  • 2 cups (about 300g) fresh strawberries, hulled and halved
  • 1 cup (about 130g) rhubarb stalks, sliced thinly
  • 1/3 cup (65g) granulated sugar (for filling)
  • 1 whole vanilla bean, split and scraped (or 1 teaspoon pure vanilla extract)
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon ground cinnamon (optional)
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon turbinado sugar (for sprinkling)

Instructions

  1. In a large bowl, whisk together flour, 1 tablespoon granulated sugar, and salt.
  2. Add cold cubed butter and cut into flour using a pastry cutter or two forks until mixture resembles coarse crumbs with pea-sized pieces (3-5 minutes).
  3. Sprinkle 3 tablespoons ice water over mixture and stir gently with a fork. Add remaining tablespoon water 1 teaspoon at a time if needed until dough holds when pressed. Form dough into a disk, wrap in plastic, and chill for at least 30 minutes.
  4. In a medium bowl, combine strawberries, rhubarb, 1/3 cup granulated sugar, scraped vanilla bean seeds (or vanilla extract), cornstarch, lemon juice, and cinnamon if using. Toss gently and set aside to macerate for 10-15 minutes.
  5. 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.
  6. Spoon fruit mixture onto center of dough, leaving a 2-inch border. Fold edges over filling, pleating as needed.
  7. Brush dough edges with beaten egg and sprinkle with turbinado sugar.
  8. Bake in preheated oven at 400°F (200°C) for 35-40 minutes until crust is golden and filling bubbles. Check after 30 minutes to avoid burning.
  9. Cool galette on baking sheet for at least 15 minutes before slicing and serving.

Notes

Keep ingredients cold for a flaky crust. Do not overwork the dough. Let fruit macerate to thicken juices and build flavor. Use parchment paper for easy cleanup. Watch baking time carefully to avoid burning. Dough can be made up to 2 days ahead or frozen for up to a month. Frozen fruit can be used if thawed and drained well. Vanilla bean is preferred for depth of flavor but vanilla extract can substitute.

Nutrition

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

Find it online: https://flurpchef.com/rustic-strawberry-rhubarb-galette-recipe-easy-homemade-dessert-with-vanilla-bean/