What makes a galette a galette?

The French word "galette" isn't super specific. It can refer to a variety of rounded, flattened cakes and pastries, both sweet and savory, from thin stuffed crepes to disc-like double-crusted pies. But in the U.S., at least, we use the word mostly for the kind of pastry seen here — a kind of freeform tart made by piling filling onto a rolled-out crust and folding over the edges to hold everything in while still showing off the contents. It's an easy, unfussy way to make use of any seasonal produce.

How do you keep the bottom of galette from getting soggy?

When baking pies, blind-baking the shell before adding the filling is a tried-and-true way to prevent soggy bottoms. But it's not really possible with a galette, which must be shaped with uncooked dough. There are a few things you can do, though, to keep everything nicely firm and crispy. Adding flour to the filling helps prevent runniness. It's also important to make sure the rolled-out dough is chilled before filling and putting it into the oven; harder butter ensures nice flakes and can help keep the dough from soaking up all the liquid. Make sure to use a metal pan, which conducts heat better than glass or ceramic.

Strawberry-Rhubarb Galette Recipe

Active Time:

30 mins

Total Time:

2 hrs 40 mins

Servings:

6

This rustic dessert showcases a classic pairing of spring produce inside a purse of tender pastry. Maria Helm Sinskey, a 1996 F&W Best New Chef, tosses fresh rhubarb and juicy strawberries with sugar and lemon juice, then piles them on a homemade crust, folding over the edges in rough pleats. The finished dessert is sweet, tart, jammy, and flaky — and sure to be a crowd-pleaser.

Frequently Asked Questions

What makes a galette a galette?

The French word "galette" isn't super specific. It can refer to a variety of rounded, flattened cakes and pastries, both sweet and savory, from thin stuffed crepes to disc-like double-crusted pies. But in the U.S., at least, we use the word mostly for the kind of pastry seen here — a kind of freeform tart made by piling filling onto a rolled-out crust and folding over the edges to hold everything in while still showing off the contents. It's an easy, unfussy way to make use of any seasonal produce.
How do you keep the bottom of galette from getting soggy?

When baking pies, blind-baking the shell before adding the filling is a tried-and-true way to prevent soggy bottoms. But it's not really possible with a galette, which must be shaped with uncooked dough. There are a few things you can do, though, to keep everything nicely firm and crispy. Adding flour to the filling helps prevent runniness. It's also important to make sure the rolled-out dough is chilled before filling and putting it into the oven; harder butter ensures nice flakes and can help keep the dough from soaking up all the liquid. Make sure to use a metal pan, which conducts heat better than glass or ceramic.

Notes from the Food & Wine Test Kitchen

If you're using fresh rhubarb, take care to trim every bit of the leaves from the stalks and put them in the compost or trash — they are toxic due to their high oxalic acid content. If you're opting for frozen sliced rhubarb, thaw it slightly before tossing with the strawberries and other ingredients.

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Ingredients

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1x

2x

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Original recipe (1X) yields 6 servings

Tender-Flaky Pastry

1 1/4 cups all purpose flour
3/4 teaspoon kosher salt
10 tablespoons cold unsalted butter (5 ounces), cut into 1-inch pieces
5 tablespoons ice water

Strawberry-Rhubarb Galette

1 pint strawberries, thickly sliced
1 pound very red fresh rhubarb stalks, cut crosswise 1/2-inch thick, or frozen sliced rhubarb
3/4 cup granulated sugar
2 tablespoons all-purpose flour
2 teaspoons fresh lemon juice
1 teaspoon pure vanilla extract
2 tablespoons whole milk
4 tablespoons cold unsalted butter, cut into small pieces

Directions

Make the pastry

Combine flour and salt in a medium bowl using a fork. Scatter the butter on top. Using a pastry blender or two knives, cut the butter into the flour until it is the size of small peas. Sprinkle on the water and toss with the fork.
Using your hands, press the flour mixture together to form a dough. Pat into a 6-inch disk, wrap it in plastic, and refrigerate for at least 30 minutes or overnight.

Make the galette

Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper. On a lightly floured surface, roll the pastry out to a 16-inch round 1/8-inch thick. Transfer to the baking sheet; the pastry will hang over the edges. Refrigerate the pastry for 10 minutes.
In a large bowl, toss the strawberries with the rhubarb, sugar, flour, lemon juice, and vanilla. Spread on the pastry to within 2 inches of the edge. Fold the edge over the filling, pleating it at 2-inch intervals. Lightly brush the dough with the milk.
Dot the filling with the butter. Bake the galette in the center of the oven for 1 hour, or until the fruit is bubbling and the pastry is golden brown. Let the galette cool slightly before cutting into wedges.

Originally appeared: April 2004