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5) Strawberry-Rhubarb Galette with Crumble Top

Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 recipe pie dough or 1 store-bought sheet, chilled
  • 2 cups hulled strawberries quartered
  • 2 cups diced rhubarb
  • 3/4 cup sugar
  • 2 tbsp cornstarch
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1 tbsp lemon juice
  • 1/2 cup cold butter diced (for crumble)
  • 3/4 cup flour for crumble
  • 1/3 cup brown sugar for crumble
  • 1 egg beaten (for egg wash)
  • Coarse sugar for sprinkling optional

Method
 

  1. Preheat oven to 400°F. Roll dough into a rough 12-inch circle on parchment.
  2. Toss strawberries, rhubarb, sugar, cornstarch, vanilla, cinnamon, and lemon in a bowl.
  3. Pile fruit in center of dough, leaving a 2-inch border. Fold edges over fruit, pleating as needed.
  4. Make crumble: cut cold butter into flour and brown sugar until crumbly. Sprinkle over fruit.
  5. Brush crust with beaten egg and sprinkle coarse sugar if you want crunch.
  6. Bake 35–40 minutes until crust is golden and juices bubble. Cool 15 minutes before slicing.