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Rustic Fresh Strawberry Rhubarb Galette Recipe with Easy Vanilla Glaze

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A rustic, flaky galette featuring a sweet-tart blend of fresh strawberries and rhubarb, topped with a silky vanilla glaze. This easy-to-make dessert is perfect for casual gatherings or a cozy treat.

Ingredients

Scale
  • 1 1/4 cups (160 g) all-purpose flour
  • 2 tablespoons granulated sugar (for crust)
  • 1/4 teaspoon salt
  • 8 tablespoons (113 g) unsalted butter, cold and cubed
  • 3–4 tablespoons (45–60 ml) ice water
  • 2 cups (about 300 g) fresh strawberries, hulled and halved
  • 1 cup (about 150 g) fresh rhubarb, cut into 1/2-inch pieces
  • 1/2 cup (100 g) granulated sugar (for filling)
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon vanilla extract (optional, for filling)
  • 3/4 cup (90 g) powdered sugar (for glaze)
  • 1–2 tablespoons (15–30 ml) milk or cream
  • 1/2 teaspoon vanilla extract (for glaze)

Instructions

  1. In a large bowl, whisk together flour, 2 tablespoons sugar, and salt. Add cold, cubed butter and cut into flour using a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized bits.
  2. Slowly drizzle 3 tablespoons ice water over mixture, tossing gently after each addition. Add more water if needed until dough holds together but is not sticky. Form dough into a disk, wrap in plastic, and chill for at least 30 minutes.
  3. Combine strawberries, rhubarb, 1/2 cup sugar, cornstarch, lemon juice, and vanilla extract in a bowl. Toss gently and let sit for 10-15 minutes.
  4. On a lightly floured surface, roll chilled dough into a rough 12-inch circle about 1/8 inch thick. Transfer to parchment-lined baking sheet.
  5. Spoon fruit filling into center of dough, leaving a 2-inch border. Fold edges over fruit, pleating to create a rustic edge.
  6. Bake galette at 400°F (200°C) for 35-40 minutes until crust is golden and filling is bubbling. Tent with foil after 25 minutes if edges brown too quickly.
  7. While galette cools slightly, whisk together powdered sugar, milk or cream, and vanilla extract until smooth. Adjust milk for desired drizzle consistency.
  8. Drizzle vanilla glaze over warm galette before serving.

Notes

Keep butter cold for a flaky crust; do not overwork dough. Let fruit macerate with sugar and cornstarch to prevent soggy crust. Tent galette with foil if edges brown too fast. Adjust glaze milk for drizzle consistency. Dough can be made up to 2 days ahead and chilled. Galette freezes well for up to 1 month.

Nutrition

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

Find it online: https://fizzlefork.com/rustic-fresh-strawberry-rhubarb-galette-recipe-with-easy-vanilla-glaze/