This Strawberry Rhubarb Galette is the ideal Spring and Summer dessert and it uses store bought puff pastry for a quick and easy shortcut. Let's face it, no one wants to be rolling out dough in the warmer months, but we still NEED dessert! Ready in under 1 hour.
The flavors in this Puff Pastry Galette are absolutely incredible with sweet and tart fruit filling and a fluffy and flaky golden crust. Galettes are a rustic dessert that are so much fun to make with super easy prep.
For more of my favorite puff pastry desserts, try these Strawberry Turnovers with Puff Pastry, Berry Puff Pastry Tarts, Puff Pastry Hearts, and Apple Strudel with Puff Pastry.
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Why You'll Love This Dessert:
- Big on Flavor. Strawberry and rhubarb are an absolute match made in heaven! Top it with vanilla ice cream and thank me later.
- Easy to Prep. Prep this recipe in about 15 minutes, then throw it in the oven to finish the job.
- Quick. A gorgeous Spring or Summer dessert that's ready in under 60 minutes.
- Minimal Mess. No rolling out dough or multiple bowls for this dessert.
For more Spring dessert recipes, try these Lime Bars, Strawberry Cream Cheese Pie, Raspberry Lemon Loaf, Strawberry Parfaits, and Crescent Roll Cinnamon Rolls.
Substitutions and Variations:
- The fresh lemon juice can be substituted with bottled for this recipe.
- Not big on rhubarb? You can leave it out.
- The vanilla ice cream is optional, but it really balances out the dish so well.
- Frozen puff pastry can be used, but you need to thaw it in the fridge overnight, so it's not at all frozen when preparing.
- I do NOT recommend frozen fruit for this recipe. It won't taste fresh and holds too much water.
Try this Blueberry Puff Pastry Galette too!
Ingredients:
Puff Pastry: I love using the Jus Rol brand because it's refrigerated, not frozen, so I don't have to worry about thawing it in the fridge the night before.
Fresh Strawberries: Taste best in this recipe and they're even better when in season in the Spring and early Summer. Remove the stems and quarter for the best size.
Rhubarb: It's actually a vegetable, but many of us think it's fruit. It grows in a stalk, like celery, but is incredibly bitter. It pairs fantastic with strawberries and is a very popular pair up. Make sure there are NO leaves on your rhubarb, because that is poisonous and needs to be thrown away.
*Find the full ingredients and quantities in the recipe card below.
How to Make a Strawberry Rhubarb Galette:
Step 1: Preheat the oven to 400 degrees. In a large skillet, add in the quartered strawberries, diced rhubarb, lemon juice, sugar, and cornstarch. Give it a quick stir to combine.
Step 2: Heat over medium low heat for 6-7 minutes until the fruit is nice and softened with a syrup like sauce. Turn off the heat and set aside to another burner to cool. Note: If it's watery still, add another teaspoon of cornstarch and allow to cook on low heat until thickened.
Step 3: Whisk together the egg and water until frothy for the egg wash.
Step 4: Line a cookie sheet with parchment paper. Roll the puff pastry out onto the cookie sheet and flatten out the folds. I usually just hold mine in the air for a second to get them out. Use a pizza cutter to slightly trim the edges of the puff pastry off to create a large oval shape. Use a fork to prick some holes in the center of the puff pastry where the fruit filling will lie. Leave the outer few inches untouched.
Step 5: Use a slotted spoon to transfer the fruit filling into the center portion of the puff pastry in a smaller oval shape, leaving a large border open. Note: There will be about 1 tablespoon or so of leftover sauce in the skillet, that we don't need.
Step 6: Gently fold the outer edges of the puff pastry over the fruit filling, one piece at a time overlapping the dough as needed. Brush the egg wash all over the dough portion. Bake for 18-23 minutes until golden brown.
Step 7: Remove from the oven and allow the galette to cool for 10-15 minutes. **This is super important because the sauce is watery when hot and needs to thicken, so it doesn't all run out when sliced.
Step 8: After cooling just a bit, slice just like a pie and serve with vanilla ice cream, if desired. Enjoy! It tastes best warm.
Expert Tips:
- Don't skip the cornstarch. It helps create a syrup like texture from the fruit juices and the fruit filling will be too watery without it.
- Make sure to remove any leaves on the rhubarb. It is poisonous to eat!
- If the puff pastry dough doesn't look exactly like mine, it's okay. Just make sure it's covering the fruit filling well.
If you love Strawberry recipes make this Strawberry Ricotta Toast, Strawberry Goat Cheese Salad, and Fresh Strawberry Compote.
Recipe FAQs:
The portion you fork prick will stay down flat and the area you don't will puff up. That's why we usually prick the center where the filling lies and leave the crust untouched to swell in the oven.
Store the leftover slices in a sealed container for up to 2 days. To reheat, place in an oven safe dish and bake at 350 degrees until warm, about 4-5 minutes.
More Dessert Recipes You Will Love:
If you tried this Strawberry Rhubarb Galette Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Strawberry Rhubarb Galette with Puff Pastry
- Total Time: 55 minutes
- Yield: 6 slices
Description
This Strawberry Rhubarb Galette is the ideal Spring and Summer dessert and it uses store bought puff pastry for a quick and easy shortcut. Let's face it, no one wants to be rolling out dough in the warmer months, but we still NEED dessert! Ready in under 1 hour.
Ingredients
- 16 ounce package of fresh strawberries, stems removed and quartered into 4 pieces
- 2 rhubarb stalks, stems removed and discarded, then stalk diced
- ⅓ cup granulated sugar
- 1 teaspoon lemon juice
- 2 teaspoons cornstarch
- 1 sheet of puff pastry, refrigerated or completely thawed in using frozen
- 1 egg
- 1 tablespoon water
- Optional: Vanilla ice cream for serving
Instructions
- Preheat the oven to 400 degrees. In a large skillet, add in the quartered strawberries, diced rhubarb, sugar, lemon juice, and cornstarch. Give it a quick stir to combine.
- Heat over medium low heat for 6-7 minutes until the fruit is nice and softened with a syrup like sauce. Turn off the heat and set aside to another burner to cool. Note: If it's watery still, add another teaspoon of cornstarch and allow to cook on low heat until thickened.
- Whisk together the egg and water until frothy for the egg wash.
- Line a cookie sheet with parchment paper. Roll the puff pastry out onto the cookie sheet and flatten out the folds. I usually just hold mine in the air for a second to get them out. Use a pizza cutter to slightly trim the edges of the puff pastry off to create a large oval shape. Use a fork to prick some holes in the center of the puff pastry where the fruit filling will lie. Leave the outer few inches untouched.
- Use a slotted spoon to transfer the fruit filling into the center portion of the puff pastry in a smaller oval shape, leaving a large border open. Note: There will be about 1 tablespoon or so of leftover sauce in the skillet, that we don't need.
- Gently fold the outer edges of the puff pastry over the fruit filling, one piece at a time overlapping the dough as needed. Brush the egg wash all over the dough portion. Bake for 18-23 minutes until golden brown.
- Remove from the oven and allow the galette to cool for 10-15 minutes. **This is super important because the sauce is watery when hot and needs to thicken, so it doesn't all run out when sliced.
- After cooling just a bit, slice just like a pie and serve with vanilla ice cream, if desired. It tastes best still warm. Enjoy!
Notes
- Don't skip the cornstarch. It helps create a syrup like texture from the fruit juices and the fruit filling will be too watery without it.
- Make sure to remove any leaves on the rhubarb. It is poisonous to eat!
- If the puff pastry dough doesn't look exactly like mine, it's okay. Just make sure it's covering the fruit filling well.
- Prep Time: 10 minutes
- Cooling Time: 10 minutes
- Cook Time: 35 minutes
- Category: dessert
- Method: bake
- Cuisine: French
Payton says
In love with this dessert for Spring! So easy and tastes amazing.
Tara Smithson says
Thanks so much Payton!