Strawberry Rhubarb Galette with Almonds

Sliced strawberry rhubarb galette with almond crust on parchment paper.

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Strawberry Rhubarb Galette with Almonds

My take on Strawberry Rhubarb Galette is lightly sweet, perfectly tart, and has just enough almond flavor to make the whole thing feel extra special. It’s one of my favorite rustic desserts to make in late spring and early summer when rhubarb season is in full swing.

Prep Time55

Cook Time55

Chill Time2

Total Time3 50

Course: Dessert

Cuisine: American, Seasonal

Diet: Vegetarian

Servings: Slices

Author: Luay Ghafari

Cost: $20

Ingredients

For the Crust

1 ¼ cup All purpose flour - 155 grams
¼ cup Almond flour - 24 grams
1 tbsp Sugar - 13 grams
½ tsp Kosher salt
½ cup Unsalted butter (cold and cut into cubes) - 113 grams
¼ cup Ice cold water - 56 grams
1 tsp Apple cider vinegar

For the Filling

2 cup Strawberries (stems removed and sliced) - 320 grams
1 ½ cup Rhubarb (sliced into ½ inch pieces) - 180 grams
¼ cup Sugar - 50 grams
2 tbsp Cornstarch - 16 grams
1 tsp Vanilla bean paste
¼ tsp Almond extract
¼ tsp Kosher salt

For Egg Wash and Garnish

1 Egg
1 tbsp Water
2-3 tbsp Sliced almonds - 12-18 grams
1-2 tbsp Turbinado sugar

Instructions

Mix Dry Ingredients. Prepare the galette dough by combining the all-purpose flour, almond flour, sugar, and salt in a large mixing bowl.
Add Butter. Cut the cold butter into the flour mixture using a pastry cutter until the butter pieces are about pea-sized. Some larger butter pieces are okay.
Add Water and Vinegar. Mix the cold water and apple cider vinegar together. Slowly add the liquid to the dough, tossing gently until a shaggy dough forms. You may not need all the water. The dough should hold together when squeezed but still look shaggy. The dough should not feel wet or sticky.
Form. Form the dough into a 1-inch thick disc, wrap tightly with plastic wrap, and refrigerate for at least 2 hours.
Roll. Once chilled, roll the dough out on lightly floured parchment paper into an 11 to 12-inch diameter circle. Rotate the dough occasionally while rolling to prevent sticking. Keep the dough slightly thicker so it can support the filling when folded. You can cut the dough into a perfect circle if you want to, but it’s not totally necessary.
Transfer. Transfer the rolled dough on the parchment paper to a baking sheet and refrigerate while preparing the filling.
Make Filling. In a large bowl, combine the strawberries, rhubarb, sugar, cornstarch, vanilla bean paste, almond extract, and salt (Image 7). Stir until evenly coated.
Fill. Spoon the fruit mixture into the center of the dough, leaving a 1 to 1½-inch border around the edges.
Fold. Fold the edges of the dough over the filling, pleating as you go.
Refrigerate. Refrigerate the assembled galette while preheating the oven to 400°F.
Egg Wash and Garnish. Brush the crust with egg wash (beaten egg and water), then sprinkle with sliced almonds and turbinado sugar.
Bake. Bake galette on the bottom rack for 45–50 minutes until the crust is deeply golden brown, and the filling is bubbling. The filling should bubble thickly around the edges, and the rhubarb should look softened but not mushy. The underside should feel crisp. Let the galette cool for at least 30 minutes on a cooling rack before slicing. This helps the filling set properly.

Notes

Refer to the post above for step-by-step recipe photos.

Key Ingredient Notes:

Flours: You will need both All-Purpose Flour and Almond Flour for this recipe. If you don’t have almond flour, you can make it with all-purpose flour, but you will have to make some adjustments to the amount of water. I still think you should use both flours, as the almond flour will give a nice nutty flavor to the crust.
Cold Water: I wouldn’t normally list water in the ingredient section, but the key to a flaky galette crust is really cold water. I even like to use ice water.
Apple Cider Vinegar: Keeps the dough tender and flaky.
Fresh Strawberries: Fresh strawberries work best here, but frozen can work in a pinch if thawed and drained.
Fresh Rhubarb: Adds the classic tart flavor that balances the sweetness of the berries.
Cornstarch: Thickens the juices and helps prevent a runny filling. This is key to making sure you have a well-set filling.
Sliced almonds: Adds crunch and extra almond flavor. Totally optional, but I think it makes the galette crust look perfect.

Tips for Success:

Keep everything cold. Cold butter and chilled dough are the secret to a flaky galette crust. If the dough starts warming up while rolling, place it back in the fridge for 10–15 minutes.
Don’t overwork the dough. A slightly shaggy dough is perfectly fine and actually helps create flaky layers.
Roll the dough slightly thicker than pie dough. A thicker crust helps support the juicy filling and prevents tearing.
Let the filling bubble fully in the oven. The juices should be visibly bubbling before removing from the oven.
Allow the galette to cool before slicing. The filling thickens as it cools, making cleaner slices and preventing juices from running everywhere.

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