Galette Of Strawberries and Rhubarb
Updated Oct. 12, 2023
- Total Time
- 1 hour 10 minutes
- Prep Time
- 30 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1¼cups flour
- Pinch of salt
- 6tablespoons cold unsalted butter in small pieces
- 3tablespoons ice water (approximately)
- 1cup finely chopped pecans
- 1cup light brown sugar
- 2cups rhubarb, in 1-inch pieces
- 2cups fresh strawberries, hulled and halved
- 2tablespoons melted unsalted butter
- Whipped cream or vanilla ice cream
Nutritional analysis per serving (6 servings)
461 calories; 28 grams fat; 11 grams saturated fat; 1 gram trans fat; 11 grams monounsaturated fat; 4 grams polyunsaturated fat; 52 grams carbohydrates; 4 grams dietary fiber; 27 grams sugars; 5 grams protein; 36 milligrams sodium
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.
I added ginger to the pecan/sugar mix and it was a nice addition.
I used a ruler to measure out the diameter of the dough and put as much filling as recommended in the recipe. I ended up with a very tall galette that eventually collapsed, and only half of the rhubarb was cooked through. The oven temperature and timing was perfect, but the amount of filling suggested in the recipe was way too much for a 10” diameter. Keep the strawberry measurement the same, but reduce the amount of rhubarb & pecan filling by 1/3. Add cardamom and cinnamon to the pecan mixture!
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.
Yummy! I did about a cup and a quarter to half of rhubarb and strawberries based on others. And also used only about 3/4 of the pecan sugar mix as more would have been too much. I used a store bought wheat pastry crust which took about 5 min off the cook time. I also used dark brown sugar as this is what I had. It was so good.
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.
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