A delightful twist on the classic pie, this galette is easy to make and perfect for showcasing the sweet-tart flavors of strawberries and rhubarb.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Using parchment paper prevents the galette from sticking and makes cleanup easier.
In a mixing bowl, combine the flour, sugar, and salt for the crust. Add the cold butter and mix until the mixture resembles coarse crumbs.
Use a pastry cutter or your fingers to incorporate the butter evenly into the flour mixture.
Add cold water to the crust mixture, one tablespoon at a time, until the dough comes together. Form it into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
Chilling the dough helps it firm up and makes it easier to roll out.
In another bowl, mix the strawberries, rhubarb, sugar, and flour for the filling. Let it sit for 10 minutes to release the juices.
Letting the fruit sit allows the flavors to meld and the juices to thicken slightly.
Roll out the chilled dough on a floured surface into a 12-inch circle. Transfer it to the prepared baking sheet.
Rolling the dough on a floured surface prevents sticking and tearing.
Spoon the fruit filling onto the center of the dough, leaving a 2-inch border. Fold the edges of the dough over the filling, pleating as needed.
Folding the edges creates a rustic look and helps contain the filling.
Brush the crust with the beaten egg and sprinkle with coarse sugar.
The egg wash gives the crust a golden color, and the sugar adds a delightful crunch.
Bake the galette in the preheated oven for 40-45 minutes, or until the crust is golden and the filling is bubbly. Cool on a rack before serving.
Cooling the galette allows the filling to set, making it easier to slice and serve.
Serve the galette warm or at room temperature, optionally with a scoop of vanilla ice cream or whipped cream.
Serving with ice cream or whipped cream enhances the dessert's flavor and presentation.
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