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Strawberry Rhubarb Galette

Galettes are the perfect dessert to use up summer fruit. Similar to crumbles, you can use up whatever fruit you have on hand. If you aren't a precise baker then this is the perfect dessert for you. The more rustic the galette the better in my opinion. So get messy and get baking!

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It’s time to get a little messy in the kitchen in the best way possible! This scrumptiously deliciously beautiful Strawberry Rhubarb Galette is as fun to make as it is to eat! A rustic and easy-to-make dessert perfect for using up seasonal fruit. This gluten-free galette recipe will leave you craving more.

Summer brings an abundance of fresh fruits that beg to be turned into delightful desserts. If you’re a fan of effortless baking and rustic charm, then I have the perfect recipe for you. Say hello to the delectable Strawberry Rhubarb Galette! Similar to crumbles, this galette allows you to use up whatever summer fruit you have on hand. No need for precision here; the more rustic, the better! Plus, it’s gluten-free, making it suitable for everyone to enjoy. So, roll up your sleeves, embrace the mess, and let’s create a mouthwatering galette that captures the essence of summer in every bite.

There’s something inherently charming about a rustic galette—its imperfectly shaped edges and juicy, bubbling fruit filling make it a sight to behold. With the Strawberry Rhubarb Galette, we’re taking advantage of the vibrant flavors of the season. The tartness of rhubarb combines beautifully with the sweetness of strawberries. This galette is the perfect canvas to showcase the natural beauty of summer fruits without the confines of a pie dish. Just roll out the pie crust, pile the fruit in the middle, fold the edges, and let the magic happen in the oven!

This galette uses a homemade gluten-free pie crust, perfect for those following a gluten-free diet or seeking a delicious alternative to traditional pie crusts.

Of course, you can use a store-bought pie crust if you prefer; the choice is yours! The crust’s flaky texture and nutty flavor complement the fruity filling, elevating the overall taste experience. Whether you’re celiac or simply curious about gluten-free baking, this galette is sure to please.

Feel free to use an egg wash on the pastry edges before placing the galette in the oven for a glossy finish.

In this recipe, I use soy milk, but you can choose any non-dairy milk of your preference.

This Strawberry Rhubarb Galette embodies everything I love about summer—a deliciously fruity filling, a flaky and gluten-free crust, and the joy of rustic baking. Embrace the imperfections, let the flavors shine, and share the essence of the season with family and friends. So, get your baking sheet and oven ready, and let’s create unforgettable summer memories with this delightful galette!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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plate with a piece of crispy crusted bread filled with strawberries and scoop of ice cream for topping by teri-ann carty

Strawberry Rhubarb Galette

Galettes are the perfect dessert to use up summer fruit. Similar to crumbles, you can use up whatever fruit you have on hand. If you aren't a precise baker then this is the perfect dessert for you. The more rustic the galette the better in my opinion. So get messy and get baking!
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Servings: 8
Author: Teri-Ann Carty
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

Equipment

  • baking sheet
  • oven

Ingredients

  • 2 tbsp sweetener of choice
  • 1 tbsp corn starch
  • ½ tsp cinnamon
  • 2 tsp demerara sugar
  • 2 tsp milk
  • 1 tbsp brown rice flour for dusting
  • 1 pie crust homemade, gluten-free
US Customary - Metric

Instructions

  • Preheat oven to 400.
  • Slice fruit and place into a large measuring cup until you have 4 full cups worth. Add cinnamon, sweetener and cornstarch and toss well to combine. Fruit will release liquid. Make sure to drain it off before adding to your pie crust.
  • Spritz cookie sheet with water and place parchment paper on it. Lightly dust parchment with brown rice flour. Place dough on parchment. Roll out pie dough (working quickly) until you have an imperfect circle about 12 inches in diameter.
  • Place fruit in middle of prepared dough leaving about 3 inches of dough at the side. Using the parchment paper as a guide gently fold dough over the fruit. The middle will be left open.
  • With a pastry brush milk on to edges of galette and sprinkle with demerara sugar.
  • Place in preheated oven and bake for approximately 1 hour. Let cool slightly before serving. Serve with dairy free ice cream.

Notes

You can use an egg wash on the pastry before placing in the oven if you prefer. I use soy milk in this recipe. I also made a gf crust as the mister is celiac. I have used the cookbook Baked to Perfection by Katarina Cermelj and Cannelle et Vanille Bakes Simple by Aran Goyoaga. You can use vegan butter or dairy butter.

Nutrition

Serving: 1serving | Calories: 111kcal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 0.1mg | Sodium: 88mg | Potassium: 27mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3IU | Vitamin C: 0.01mg | Calcium: 7mg | Iron: 1mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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