Strawberry Galette With Rhubarb Jam (No Puff Pastry)

Rustic strawberry galette - Juicy, sun-kissed strawberries nestled in a flaky, golden crust create a delightful balance of sweetness and tartness. This freeform summer dessert is as beautiful as it is delicious, with its edges simply folded and baked to perfection. Rhubarb jam adds a delicious shiny look and an extra boost of fruity flavor.

Our family loves easy desserts and baking, besides this fresh Strawberry Galette, our favorites lately have been Apple Galette, Peach Cobbler Cake and Old-Fashioned Oatmeal Cookies.

Essentially galettes are free-form tarts that are made with butter pie crust dough and your choice of scrumptious filling of sweet fruit or savory veggies.

We love making our own galette dough instead of using puff pastry. Homemade dough is thicker and more flavorful, but for a lighter and more airy flaky texture you can also use store-bought puff pastry. 

This recipe makes one large rustic strawberry galette that would be enough for 4-6 servings. Alternatively, you can make 2 smaller galettes in total too. 

Why You'll Love This Easy Galette

Ease and free-form casual look  - thanks to its rustic appeal everyone can make this strawberry galette. You don’t have to worry about perfectly round or sharp edges, the process of dough is pretty straightforward, and the dough is easy to work with.

🛒Ingredients

• Egg yolk - for brushing the rustic galette edges for a perfect crust and golden brown color and appetizing aroma.
• Strawberries or other fruit - swap the fresh berries for apples, peaches, nectarines, plums, pears, blackberries, or a combination of your favorite fruits and berries. You can stuff this galette with anything, including savory flavors. I would recommend going for fresh fruit and veg rather than frozen.
• Butter - unsalted butter cubes. Cut them some time in advance and keep them in the fridge so they are cold enough as the recipe requires. You can substitute butter with coconut fat, shortening, and lard, and you can also skip the egg for a vegan galette. Keep in mind that the texture will be different.

For the full list of ingredients, please scroll down to where you'll find the recipe card.

✅ What’s the secret to achieving that wonderfully flaky crust? Cold butter (fat). As the galette bakes, cold butter starts to melt, and its water content turns into steam. The steam works its way through the dough, creating delicate, thin layers that become irresistibly crisp.

🥣Instructions

Prep the berries. Hull and cut the strawberries. Hull the strawberries and cut the larger berries in quarters and smaller ones in half.

Combine flour, white sugar, and salt in a food processor. 

Add cold butter cubes, and pulse for a few minutes until the mixture is crumbly. Pour in ice water. Mix. Gently knead everything together until a dough forms.

 On a lightly floured surface, start shaping the dough into a small ball, then flatten it into a thick, disc-like shape. Wrap it up in cling film, and let it chill in the fridge for 30-40 minutes.

When 40 minutes have passed, preheat the oven to 350 F.

Place a piece of parchment paper on your workspace (it needs to be the same size as your baking tray) and with a rolling pin, roll out the dough into a circle, roughly about 11 inches in diameter.

If you want perfectly even edges, feel free to use a dinner plate as a guide. Cut around it and gently transfer the dough onto the baking tray lined with wax or parchment paper. 

Together with the parchment paper, transfer the dough onto a baking sheet. Lightly dust the center of the galette with cornstarch. 

Strawberry filling. Arrange sliced strawberries on top of the dough center, leaving about a 2 inches border all around.

Sprinkle the strawberries with 1 tablespoon of white sugar. And gently fold the edges over the fruit. Press gently to secure the filling. If you see any holes occurring, try to pinch the dough as well as possible to close them.

Brush the edges of the galette with egg yolk and sprinkle it with 1 tablespoon of brown sugar (or you can use less or omit the sugar entirely).

Bake for approximately 40-45 minutes or until the crust turns golden brown. Let the galette rest and cool for 10-15 minutes and generously brush with yoru favorite jam.

I like to use strawberry rhubarb jam.

Garnish with fresh mint leaves and serve with a scoop of vanilla ice cream.

To balance the sweet flavors, you can add lemon zest on top of strawberries before baking or drizzle the baked galette with a touch of lemon juice.

📋Tips

✅ My Best Tips For Making The Best Galette:

• Roll the dough medium thick and not very thin or thick;
• Don’t pile up the galette filling very high;
• Keep the filling moist but not too wet;  
• Don’t burn the crust, as soon as it hits that golden brown color and a little flaky your galette is ready to go;
• Dot with butter before baking or use a tasty jam to brush the filling later for that appealing glossy finish.

Cutting and Hulling the Strawberries

When it comes to hulling strawberries, there are several methods you can try. Personally, I prefer the convenient and efficient 2-step slit-and-core method. It involves first removing the tops of the strawberries and then extracting the core.

By employing this technique, I ensure minimal waste and make the most out of these delicious berries.

What do I do with those strawberry tops?

Instead of tossing them away, I love to repurpose them in creative ways. One of my favorite ways to utilize the tops is by infusing them into refreshing flavored water or preparing a delightful strawberry iced tea.

Using just the tops is sufficient to impart a pleasantly fruity flavor to my beverage, eliminating the need for additional whole strawberries.

👪Serving Suggestions

Best Toppings for strawberry galette:

There’s no doubt these rustic apple galettes are mouth-watering and melt-in-your-mouth delicious on their own.

But we don’t hold back and like to top these pies with homemade coconut caramel sauce, strawberry rhubarb jam, pumpkin caramel sauce, vanilla ice cream and/or berry jam.

Is Galette served hot or cold?

Essentially there is no rule of thumb on how to serve galette. For a tastier experience, we like to serve our rustic apple galettes warm.

Variations

Feeling inspired and want to make more galettes? Here are my top 5 filling ideas we like to make.

• Rustic Apple Galette with Caramel
• Peach and Blueberry Galette
• Mixed Berry galette
• Tomato Caprese 
• Summer Vegetables Galette - a medley of colorful veggies: you can use zucchini, asparagus, mushrooms, tomatoes, and fresh herbs. 

Besides these, you can always experiment with spices (by the way, try a sprinkle of black pepper for a strawberry galette, it tastes incredible):

• savory or more warming spices such as nutmeg, cloves, cardamom, cinnamon, ginger;
• citrus zest (lemon, orange, lime); 
• or fresh or dried herbs: thyme, oregano, basil, mint, rosemary, marjoram, tarragon, parsley, cilantro
• a drizzle of tangy sweet Balsamic Glaze will elevate the sweet strawberry flavor even more.

Galette VS Pies and Tarts

Unlike their more structured cousins, pies, and tarts, galettes require minimal effort to make, and some chilling time in the fridge, and almost anyone can make these at home.

They're freeform and come in a variety of fruit or savory fillings, making them the perfect canvas for any fillings ideas and combinations you can come up with.

Instead of being baked in a mold or dish, galettes are laid on a flat sheet and their edges are simply turned up and folded inward by hand, creating a charmingly rustic appearance. 

🤷Frequently Asked Questions

I hope you enjoy this easy strawberry galette recipe, happy baking!

Rita

Easy Spring Summer Recipes

• Strawberry Cookies With White Chocolate
• Rhubarb Pie
• Lemon Blueberry Bread
• Banana Blueberry Bread

❤️Did you make this recipe? Please be sure to leave a rating and a comment below. Thank you!❤️

📖Recipe

Strawberry Galette With Rhubarb jam (No Puff Pastry)

Rustic strawberry galette - Juicy, sun-kissed strawberries nestled in a flaky, golden crust create a delightful balance of sweetness and tartness. This freeform summer dessert is as beautiful as it is delicious, with its edges simply folded and baked to perfection. Rhubarb jam adds delicious shiny look and extra boost of fruity flavor.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Chill time 40 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Baking, Breakfast, Dessert

Cuisine American, French

Servings 1 galette

Ingredients

  

1x2x3x

For the crust:

• 1 ½ cup all-purpose flour
• 4 tablespoon granulated sugar
• ¼ teaspoon salt
• ½ cup cold butter cut into small cubes
• 4 tablespoon ice cold water

For the filling:

• 14 ounces fresh strawberries sliced or cut into quarters
• 1 tablespoon granulated sugar
• 2 teaspoon cornstarch

For the Top Layer

• 1 small egg yolk whisked
• 1 tablespoon large coarse brown sugar turbinado
• 1-2 tablespoon strawberry rhubarb jam (see notes) optional for brushing

Instructions

 

• Combine flour, white sugar, salt in food processor.
• Add cold butter cubes, pulse for a few minutes until the mixture is crumbly. Pour in ice water. Mix. Gently knead everything together until a dough forms.
• On a lightly floured surface, start shaping the dough into a small ball, then flatten it into a thick, disc-like shape. Wrap it up in cling film, and let it chill in the fridge for 30-40 minutes.
• Meanwhile cut the strawberries: large ones into quarters and smaller into halves. Set aside.
• When 40 minutes have passed, preheat the oven to 350F.
• Place a piece of parchment paper on your workspace (it needs to be the same size as your baking tray) and with a rolling pin, roll out the dough into a circle, roughly about 11 inches in diameter. If you want perfectly even edges, feel free to use a dinner plate as a guide. Cut around it and gently transfer the dough onto the baking tray lined with wax or parchment paper.
• Together with the parchment paper, transfer the dough onto a baking sheet. Lightly dust the center of the galette with cornstarch.
• Strawberry filling. Arrange sliced strawberries on top of the dough center, leaving about a 2 inches border all around. Sprinkle the strawberries with 1 tablespoon of white sugar. And gently fold the edges over the fruit. Press gently to secure the filling. If you see any holes occurring, try to pinch them dough to close them.
• Brush the edges of the galette with egg yolk and sprinkle it with 1 tablespoon brown sugar (or you can use less or omit the sugar entirely). Bake for approximately 40-45 minutes or until the crust turns golden brown. Let the galette rest and cool for 10-15 minutes and generously brush with your favorite jam. I like to use strawberry rhubarb jam.
• Garnish with fresh mint leaves and serve with a scoop of vanilla ice cream. To balance the sweet flavors, you can add lemon zest onto of strawberries before baking or drizzle the baked galette with a touch of lemon juice.

Notes

• Strawberry Rhubarb Jam for brushing the baked galette.
• Roll the dough medium thick and not very thin or thick;
• Don’t pile up the galette filling very high;
• Keep the filling moist but not too wet;  
• Don’t burn the crust, as soon as it hits that golden brown color and a little flaky your galette is ready to go.  
• Dot with butter before baking or use a tasty jam to brush the filling later for that appealing glossy finish.

Tried this recipe?Let us know how it was!

Thanks to Annabanana for the recipe inspiration!