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Classic Strawberry Rhubarb Galette Recipe Easy Homemade Dessert with Vanilla Bean Ice Cream

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A rustic and easy-to-make galette featuring a flaky buttery crust filled with a sweet and tart strawberry rhubarb mixture, served warm with creamy vanilla bean ice cream.

Ingredients

Scale
  • 1 ¼ cups (160g) all-purpose flour
  • 2 tablespoons granulated sugar (for crust)
  • ¼ teaspoon salt
  • 8 tablespoons (113g) unsalted butter, cold and cut into small cubes
  • 3–4 tablespoons ice water
  • 1 cup (150g) fresh strawberries, hulled and sliced
  • 1 cup (130g) fresh rhubarb, chopped into ½-inch pieces
  • ⅓ cup (65g) granulated sugar (for filling)
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla bean paste or seeds from 1 vanilla bean
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon unsalted butter, cut into small pieces (for dotting filling)
  • Vanilla bean ice cream (for serving)

Instructions

  1. Make the Dough: In a large bowl, whisk together flour, sugar, and salt. Add cold butter cubes and cut into flour using a pastry blender or food processor until mixture resembles coarse crumbs with some pea-sized bits.
  2. Slowly add 3 tablespoons ice water, mixing gently with a fork. Add an additional tablespoon if needed. Form dough into a disk, wrap in plastic, and chill for at least 30 minutes.
  3. Prepare the Filling: Toss sliced strawberries and chopped rhubarb with sugar, cornstarch, vanilla bean paste or seeds, and lemon juice. Set aside to macerate.
  4. Roll Out the Dough: On a lightly floured surface, roll dough into a 12-inch circle about ⅛ inch thick. Transfer to a parchment-lined baking sheet.
  5. Assemble the Galette: Spoon fruit mixture onto center of dough, leaving a 2-inch border. Dot filling with small pieces of butter. Fold edges of dough over fruit, pleating as needed, leaving center exposed.
  6. Brush crust edges with beaten egg or milk (optional) and sprinkle with sugar.
  7. Bake: Preheat oven to 400°F (200°C). Bake galette for 35-40 minutes until crust is golden and filling bubbles. Tent with foil if edges brown too fast.
  8. Cool and Serve: Let galette cool on a rack for 15-20 minutes. Serve warm with a scoop of vanilla bean ice cream.

Notes

Keep everything cold to ensure a flaky crust. Do not overwork the dough. Use cornstarch to prevent sogginess in the filling. Tent with foil if crust edges brown too quickly. Dough can be made ahead and chilled or frozen. Frozen fruit can be used if thawed and drained well.

Nutrition

Keywords: strawberry rhubarb galette, easy dessert, homemade galette, vanilla bean ice cream, summer dessert, rustic galette, fruit galette

Find it online: https://zorbmeal.com/classic-strawberry-rhubarb-galette-recipe-easy-homemade-dessert-with-vanilla-bean-ice-cream/