Strawberry - Rhubarb Galette
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This week’s Free Recipe Friday is a rustic Strawberry Rhubarb Galette — because who needs perfect pie edges when you’ve got flaky pastry hugging sweet-tart fruit?
We’re talking buttery crust, jammy strawberries, and rhubarb with just the right pucker… baked into a free-form beauty that says “I woke up like this.” Perfect for picnics, brunch, or sneaking bites straight from the pan (no judgment).
Strawberry-Rhubarb Galette
Yield: 6 servings
1 premade pie dough (not in a tin) or my recipe for Flaky Pie Dough
1 pint strawberries, thickly sliced
1 pound fresh rhubarb stalks, very red or frozen sliced rhubarb (see Chef Stacy Tip)
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon lemon zest
2 teaspoons fresh lemon juice
4 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons whole milk
1 tablespoon turbinado or demerara sugar
vanilla ice cream or whipped cream, optional
Preheat the oven to 400°F. To remove the seeds from the vanilla bean, use a paring knife to slice the bean open end-to-end lengthwise, then, using the dull side of the knife, scrape down the length of the exposed interior to collect the vanilla beans. Set aside until ready to use.
Line a large, rimmed baking sheet with parchment paper or Silpat. On a lightly floured surface, roll Flaky Pie Dough out to a 12-inch round and 1/4-inch thick. Transfer to the baking sheet and cover with plastic wrap or parchment. Refrigerate the pastry for 10 minutes.
In a large bowl, toss the strawberries with the rhubarb, sugar, flour, lemon juice, zest, and vanilla. Spread in the center of the pastry, within 2 inches of the edge. Fold the edge over the filling and pleat and fold as needed. Dot the filling with the butter. With a pastry brush, lightly brush the dough with the milk and sprinkle with demerara sugar.
Bake the galette in the center of the oven for 45 minutes to 1 hour, or until the fruit is bubbling and the pastry is golden brown. Let the galette cool slightly before cutting into wedges. Enjoy with vanilla ice cream or whipped cream!
Chef Stacy Tip: If using fresh rhubarb, trim every bit of the leaves as they are toxic. If using frozen sliced rhubarb, thaw before using.
Equipment List
A Small Favor for Big Flavors! “I’ve included links to a few of my favorite tools and ingredients from Amazon to help you along the way. If you use the links, I’ll earn a small commission—at no extra cost to you! It’s a sweet way to support my kitchen adventures, and I’ll keep bringing you more tasty recipes!" - Chef Stacy
Together, we’ll knead and roll pasta dough with no fancy equipment needed (unless you’d like to use it). PLUS, my favorite pasta sauce recipe to make your meal complete. Come with questions and a love of carbs!
📅 Wednesday, August 20 at 5:30 PM PDT
💻 Live On Zoom | Only $5 to join!
Highlighted Tool of the Week
Sustainably Sourced • Rich Flavor • Fair to Farmers
❤️ Why I Love It: The moment you split one open, the aroma alone transports you straight into a baker’s dream kitchen—it’s pure, luxurious vanilla in its most authentic form. ✨
Why You Need One: Because once you’ve baked with real vanilla beans, you’ll never go back to artificial extract again. Trust me—your taste buds will thank you.
More Reasons to Love It:
🌱 Sustainably sourced from Malagasy farmers at fair market prices, supporting ethical and eco-friendly practices.
✨ Exceptional quality—each bean is hand-selected through a triple inspection process for size, aroma, and appearance.
🍦 Versatile uses—perfect for homemade vanilla extract, baking, custards, ice cream, syrups, and even brewing.
💧 Soft & pliable with 33% average moisture content, ensuring maximum flavor and those coveted vanilla “caviar” seeds in every pod.
Chef Stacy has worked for both Williams Sonoma and Sur La Table and has tried it all! She has handpicked a selection of top-rated cooking tools, all available on Amazon. Transform your kitchen into a chef’s paradise and take your culinary skills to the next level!
“These are items I use and love. If you make a purchase after clicking on the links, I’ll earn some grocery money which I promise to use to make even more recipe content. You do not pay a higher price. Thank you for your support!” - Chef Stacy