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
Scale
- 16 ounce package of fresh strawberries, stems removed and quartered into 4 pieces
- 2 rhubarb stalks, stems removed and discarded, then stalk diced
- 1/3 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