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Perfect Strawberry Rhubarb Galette with Vanilla Bean Glaze

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A rustic and flaky galette featuring a vibrant strawberry and rhubarb filling, topped with a silky homemade vanilla bean glaze. Quick and easy to prepare, perfect for seasonal occasions or last-minute desserts.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour, sifted
  • 8 tablespoons (115g) unsalted butter, chilled and cubed
  • 1 tablespoon granulated sugar (for crust)
  • 1/4 teaspoon salt
  • 3 to 4 tablespoons ice water
  • 1 1/2 cups (225g) fresh strawberries, hulled and halved or quartered
  • 1 cup (130g) fresh rhubarb, chopped into 1/2-inch pieces
  • 1/2 cup (100g) granulated sugar (for filling)
  • 2 teaspoons all-purpose flour (for filling)
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 3/4 cup (90g) powdered sugar (for glaze)
  • 2 tablespoons (30ml) whole milk
  • 1 teaspoon vanilla bean paste or seeds from 1/2 vanilla bean

Instructions

  1. Make the crust dough: In a large bowl, combine sifted flour, sugar, and salt. Add chilled, cubed butter and cut into flour with a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized bits.
  2. Add ice water, 1 tablespoon at a time, mixing gently just until dough comes together. Form dough into a disk, wrap in plastic, and chill in fridge for at least 30 minutes.
  3. Prepare the filling: In a medium bowl, toss strawberries, rhubarb, sugar, flour, lemon juice, and vanilla extract. Set aside.
  4. Roll out the dough on a lightly floured surface into a rough 12-inch circle about 1/8 inch thick. Transfer to a parchment-lined baking sheet.
  5. Assemble the galette: Spoon fruit filling into center of dough, leaving a 2-inch border. Fold edges over filling, pleating as needed, leaving center open.
  6. Preheat oven to 400°F (200°C). Brush exposed dough edges with milk or beaten egg for golden finish.
  7. Bake galette for 35-40 minutes until crust is golden and filling is bubbling. Watch to prevent over-browning.
  8. Make the vanilla bean glaze: Whisk powdered sugar, milk, and vanilla bean paste until smooth and pourable. Adjust milk for desired consistency.
  9. Once galette cools about 15 minutes, drizzle glaze over top before serving.

Notes

Keep all ingredients cold to ensure a flaky crust. Do not overwork the dough to avoid toughness. Chill dough before baking. If edges brown too quickly, cover with foil halfway through baking. Let galette cool before glazing to prevent melting. You can add a sprinkle of coarse sugar on crust edges before baking for extra crunch. Variations include gluten-free flour, dairy-free butter substitutes, and adding spices like cinnamon or ginger.

Nutrition

Keywords: strawberry rhubarb galette, vanilla bean glaze, rustic tart, easy dessert, seasonal fruit dessert, homemade galette, flaky crust, spring dessert

Find it online: https://fizzlefork.com/perfect-strawberry-rhubarb-galette-recipe-easy-homemade-vanilla-bean-glaze/