Baking · Dessert
Strawberry-Rhubarb Galette
Serves 6 · 30 min prep + 45 min bake
A rustic, free-form pastry that lets early-summer strawberries and rhubarb shine. No pie pan, no fuss — and it looks like you fussed for hours.
Ingredients
- 1 single pie crust (homemade or store-bought)
- 2 cups strawberries, halved
- 1½ cups rhubarb, sliced ½ inch
- ⅓ cup sugar, plus 1 Tbsp for sprinkling
- 1 Tbsp cornstarch
- 1 tsp lemon juice
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F. Gently toss strawberries, rhubarb, sugar, cornstarch, and lemon juice.
- Roll the crust into a rough 12-inch circle on parchment.
- Pile the fruit in the center, leaving a 2-inch border. Fold the edges up over the fruit, pleating as you go.
- Brush the crust with egg wash and sprinkle with sugar.
- Bake 40–45 minutes until golden and bubbling. Cool 15 minutes before slicing.