Galette Of Strawberries and Rhubarb
Updated October 11, 2023
- Total Time
- 1 hour 10 minutes
- Prep Time
- 30 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 ¼ cups flour
Pinch of salt
6 tablespoons cold unsalted butter in small pieces
3 tablespoons ice water (approximately)
1 cup finely chopped pecans
1 cup light brown sugar
2 cups rhubarb, in 1-inch pieces
2 cups fresh strawberries, hulled and halved
2 tablespoons melted unsalted butter
Whipped cream or vanilla ice cream
Nutritional analysis per serving (6 servings)
52 grams carbs; 41 milligrams cholesterol; 461 calories; 11 grams monosaturated fat; 4 grams polyunsaturated fat; 11 grams saturated fat; 28 grams fat; 1 gram trans fat; 4 grams fiber; 36 milligrams sodium; 5 grams protein; 27 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 425 degrees.
- Step 2
Mix the flour and salt. Work in the butter by hand, in a mixer or in a food processor until the mixture is crumbly. Add just enough water so the dough can be gathered in a ball.
- Step 3
Roll dough in a circle 10 inches in diameter. Set it on a baking sheet.
- Step 4
Mix the pecans and brown sugar together. Sprinkle one-third of this mixture over the pastry, to within an inch of the edge. Toss the rhubarb with one-third of the pecan mixture and spread them over the pecan mixture already on the pastry. Arrange the strawberry halves on top, sprinkle with the remaining third of the pecan mixture and drizzle with melted butter.
- Step 5
Fold in the one-inch border of the pastry, partially covering the edge of the filling.
- Step 6
Bake 40 minutes, until the pastry is golden brown and the filling is bubbling. Serve warm or cooled, with whipped cream or ice cream if desired.
Private Notes
Comments
Raw rhubarb + raw strawberries = Too much liquid for a galette. If I make this again I will cook down the rhubarb before putting into the galette. I had so much liquid leak out and it burned before the tart was cooked. The final flavor was very good, but the liquid meant the bottom was very soggy. I agree with others who said this is a lot of filling for the amount of dough.
A couple lessons learned after making this: 1. Man this thing is UGLY. Don't make it if you're trying to impress someone with your ability to make beautiful baked goods. 2. Roll the dough out relatively thin so that it's "foldable" when you fold the edges in. When you put it in the oven, the folded edges will unfold if they're not done well.
I added ginger to the pecan/sugar mix and it was a nice addition.
Well, that was a disaster! I decreased the amount of fruit and even added cornstarch! About a cup of liquid spilled out of the crust and blackened in the forty minute baking time. So much for a wonderful Mother's Day Dessert! EPIC FAIL!
This is so delicious! As other commenters have said, the quantity of pastry in the recipe is not enough to contain the filling. I remade this using 210g flour and 110g butter and it was perfect. She’s not winning any beauty contests but it is absolutely delicious - spring in a bowl.
In the light of comments about too much filling, I increased the size of the pastry by 1/3. That worked out really well! The full amount of filling made a good heap, and I was afraid it would fall open, but the pastry held. I didn't have pecans so used walnuts -- I chopped them with the sugar in the food processor, dumped them, and used the processor to make the dough. The galette was delicious -- perhaps a little too sweet, but that's easy to adjust to taste.