STRAWBERRY-RHUBARB VANILLA BEAN GALETTE
PREP TIME
20 Minutes
COOK TIME
38–42 minutes
SERVES
6-8
LEVEL
Easy
ABOUT THE RECIPE
There’s something timeless about a strawberry-rhubarb galette. The kind of dessert that feels equally at home at a spring gathering or quietly cooling on the kitchen counter after an afternoon of baking. Sweet strawberries and tart rhubarb bake together beneath a golden, flaky crust, creating a filling that’s rustic, vibrant, and deeply seasonal.
This version is lightly sweetened with Vanelle vanilla bean sugar, allowing the fruit to remain the focus while adding a soft warmth and depth throughout the filling. A layer of almond flour beneath the fruit helps absorb the juices and creates a delicate richness that pairs beautifully with the bright spring flavors.
Simple, unfussy, and intentionally rustic, this galette is best served slightly warm with fresh cream, vanilla ice cream, or simply on its own alongside a cup of coffee.
INGREDIENTS
8 ounces (225 g) strawberries, hulled and halved
6 ounces (170 g) rhubarb, cut into 1-inch pieces
1 tablespoon cornstarch
¼ cup Vanelle vanilla bean sugar, plus more for sprinkling
¼ cup (25 g) almond flour
1 large egg, lightly beaten
Pie dough of choice
PREPARATION
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
In a large bowl, gently toss the strawberries, rhubarb, Vanelle vanilla bean sugar, and cornstarch until evenly coated.
Lightly flour a work surface and roll the pie dough into an approximately 11-inch round, about ⅛-inch thick. Transfer to the prepared baking sheet. Sprinkle the almond flour over the center of the dough, leaving a 2-inch border around the edges. Spoon the fruit mixture over the almond flour, then gently fold the pastry edges over the filling. Rustic folds and slight cracks are part of the charm.
Brush the pastry with beaten egg and sprinkle generously with additional Vanelle sugar. Bake for 38–42 minutes, or until the filling is bubbling and the crust is deeply golden.
Allow the galette to cool for at least 15 minutes before slicing and serving.
Best enjoyed the same day, though leftovers may be refrigerated for up to 1 day.
Tip: Whenever possible, choose deeply red rhubarb stalks and fully ripe strawberries for the richest flavor and the most beautiful ruby color once baked.