Strawberry Rhubarb Galette Recipe

Strawberries: Fresh, hulled, and sliced, these add sweetness and a vibrant red color to the galette.

Rhubarb: Chopped into small pieces, this adds a tart contrast to the sweet strawberries.

Sugar: Used to sweeten the fruit mixture and balance the tartness of the rhubarb.

Cornstarch: Helps to thicken the fruit juices as the galette bakes, preventing a soggy crust.

Lemon juice: Adds a touch of acidity to brighten the flavors of the fruit.

Pie crust: The base of the galette, which can be store-bought or homemade.

Egg: Beaten and used as an egg wash to give the crust a golden, glossy finish.

When preparing the fruit mixture for your galette, make sure to let the strawberries and rhubarb sit with the sugar and lemon juice for about 10 minutes before adding the cornstarch. This allows the fruit to release some of its juices, which will help the cornstarch thicken the filling more effectively during baking.

• hulled and sliced strawberries - Substitute with sliced raspberries: Raspberries provide a similar tartness and sweetness, making them a good alternative.

• chopped rhubarb - Substitute with chopped green apples: Green apples have a tart flavor that mimics rhubarb, though they are less fibrous.

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note, though it will also add moisture.

• cornstarch - Substitute with tapioca starch: Tapioca starch thickens similarly to cornstarch and is a good alternative for gluten-free cooking.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor, making it a good substitute.

• store-bought or homemade pie crust - Substitute with puff pastry: Puff pastry offers a flaky texture and can be used similarly to pie crust.

• beaten egg for egg wash - Substitute with milk: Milk can provide a similar browning effect on the crust without the use of eggs.

• Allow the strawberry rhubarb galette to cool completely on a wire rack before storing. This helps prevent condensation, which can make the crust soggy.
• Once cooled, wrap the galette tightly in plastic wrap or aluminum foil. Ensure it is sealed well to maintain freshness.
• For short-term storage, place the wrapped galette in an airtight container and refrigerate. It will stay fresh for up to 3 days.
• If you plan to keep it longer, consider freezing. Wrap the galette in plastic wrap, then place it in a freezer-safe bag or container. Label with the date to keep track.
• When ready to enjoy, thaw the galette in the refrigerator overnight. Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes to restore its crispiness.
• For individual servings, slice the galette before freezing. Wrap each slice in plastic wrap and store in a freezer-safe bag. This allows you to thaw and reheat only what you need.
• Avoid microwaving the galette to reheat, as it can make the crust chewy. Always opt for the oven to maintain the perfect texture.
• If you notice any excess moisture after thawing, dab gently with a paper towel before reheating to ensure the crust remains flaky and delicious.

• Preheat your oven to 350°F (175°C). Place the galette on a baking sheet lined with parchment paper. Warm it in the oven for about 10-15 minutes, or until the crust is crisp and the filling is heated through.

• For a quicker method, use a toaster oven. Set it to 350°F (175°C) and heat the galette for 8-10 minutes. This method is perfect for maintaining the crust's flakiness.

• If you prefer using a microwave, place a slice of the galette on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to prevent it from drying out. Heat on medium power for 1-2 minutes. Note that the crust may not stay as crisp.

• For an unconventional but effective method, use an air fryer. Preheat the air fryer to 350°F (175°C) and place the galette inside. Heat for 5-7 minutes, checking halfway through to ensure it doesn’t overcook. This method keeps the crust crispy while warming the filling perfectly.

• If you have a stovetop griddle or skillet, you can reheat individual slices. Place the galette slice on the skillet over medium-low heat. Cover with a lid to trap the heat and warm for about 5 minutes, flipping halfway through to ensure even heating. This method helps maintain the crust's texture.

• Oven: Preheat to 375°F (190°C) to bake the galette until the crust is golden and the filling is bubbly.

• Baking sheet: Line with parchment paper to prevent the galette from sticking and to make cleanup easier.

• Parchment paper: Place on the baking sheet to provide a non-stick surface for the galette.

• Mixing bowl: Combine strawberries, rhubarb, sugar, cornstarch, and lemon juice to create the fruit filling.

• Rolling pin: Roll out the pie crust on a lightly floured surface to the desired thickness.

• Floured surface: Prevent the pie crust from sticking while rolling it out.

• Pastry brush: Brush the crust with the beaten egg to give it a golden, glossy finish.

• Knife: Slice the strawberries and chop the rhubarb to the appropriate size for the filling.

• Measuring cups: Measure out the strawberries, rhubarb, and sugar accurately.

• Measuring spoons: Measure the cornstarch and lemon juice precisely.

• Small bowl: Beat the egg for the egg wash.

• Spatula: Transfer the rolled-out pie crust to the prepared baking sheet.

• Cooling rack: Allow the galette to cool for a few minutes before slicing and serving.

Use store-bought crust: Save time by using a store-bought pie crust instead of making one from scratch.

Prep ingredients in advance: Hull and slice strawberries and chop rhubarb the night before to streamline the process.

Mix dry ingredients ahead: Combine sugar and cornstarch in a small container so you can quickly add them to the fruit.

Preheat the oven early: Start preheating your oven while you prepare the filling to save waiting time.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup.