This Strawberry Rhubarb Galette is so quick and easy to make. It also happens to be super delicious and a total crowd-pleaser. I love fruit desserts in the summer and there is nothing better than a warm slice of fruit galette with ice cream.
Using store-bought puff pastry just makes this recipe a breeze. You can absolutely make your own but to cut down time and effort, the puff pastry is a win.
I’d love to hear how you like it, so please comment below.
If you make them, please share your creations and tag @tarynstastingtable
Ingredients:
- Puff pastry
- Rhubarb
- Strawberries
- Sugar
- Corn starch
- Oranges
- Egg
- Turbinado sugar
Equipment:
- Sheet pan
- Medium pot
- Spatula
- Parchment paper
Instructions:
For the filling, place 3 tablespoons of water in small bowl, whisk in the cornstarch, and set aside. In a medium heavy-bottomed pot, combine the rhubarb, strawberries, sugar, orange zest, and orange juice. Cook over medium heat for 5 to 6 minutes, until some of the juices are released. Stir in the cornstarch, bring to a boil, lower the heat and simmer for 2 minutes. Refrigerate for 30 minutes, until cool.
For the pastry, preheat the oven 375 degrees F. Unroll the thawed puff pastry sheet on a parchment paper-lined baking sheet. Once the filling has cooled, spoon it into the middle of the puff pastry and fold up the edges around it. Brush with egg wash and sprinkle with turbinado sugar. Bake for 30-35 minutes until puffed and golden brown.
If you like this Strawberry Rhubarb Galette recipe, try these:
Easy Strawberry Rhubarb Galette
Ingredients
- ¼ cup cornstarch
- 4 cups fresh rhubarb sliced
- 1 pint strawberries sliced
- ⅔ cup sugar
- 1 tsp orange zest
- ¼ cup orange juice freshly squeezed
- 1 sheet puff pastry thawed
- 1 extra-large egg beaten with 1 Tbsp water for egg wash
- Turbinado sugar for topping
Instructions
Filling:
- Place 3 tablespoons of water in small bowl, whisk in the cornstarch, and set aside. In a medium heavy-bottomed pot, combine the rhubarb, strawberries, sugar, orange zest, and orange juice. Cook over medium heat for 5 to 6 minutes, until some of the juices are released. Stir in the cornstarch, bring to a boil, lower the heat and simmer for 2 minutes. Refrigerate for 30 minutes, until cool.
Pastry:
- Preheat the oven 375 degrees F. Unroll the thawed puff pastry sheet on a parchment paper-lined baking sheet. Once the filling has cooled, spoon it into the middle of the puff pastry and fold up the edges around it. Brush with egg wash and sprinkle with turbinado sugar. Bake for 30-35 minutes until puffed and golden brown.
Notes
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