Strawberry-Rhubarb Galettes are the kind of dessert that stop conversations mid-sentence. Buttery, flaky pastry wrapped around a sweet-tart fruit filling, finished with a glossy citrus glaze—this rustic treat delivers bakery-level results without the stress of a traditional pie.
If you love the bright sweetness of strawberries balanced by the tangy bite of rhubarb, this recipe was made for you. These individual galettes are simple, elegant, and perfect for spring and summer gatherings. Whether you’re baking for guests or craving a cozy homemade dessert, this guide walks you through every step with clarity and confidence.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & Approachable – Using fast and easy puff pastry keeps prep simple while still delivering an irresistibly flaky crust.
- Perfect Sweet-Tart Balance – The combination of strawberries, rhubarb, and two types of sugar creates depth and brightness in every bite.
- Individually Portion-Controlled – These mini galettes are easy to serve—no slicing required.
- Make-Ahead Friendly – You can chill them for hours before baking, making them ideal for entertaining.
- Crispy, Golden Finish – Chilling before baking ensures a deeply crisp bottom crust—no soggy pastry here.
- Impress Without Stress – Rustic folding means no need for perfection. The charm is in the handmade look.
Unlike traditional strawberry-rhubarb pie, these galettes allow the fruit to caramelize slightly at the edges while maintaining a crisp, flaky base—creating superior texture contrast.
Ingredients Needed
To make these Strawberry-Rhubarb Galettes, you’ll need ingredients divided into three components: pastry, filling, and finishing touches.
For the Pastry
- 1 batch fast and easy puff pastry – Homemade or high-quality store-bought. Keep it well chilled for best flakiness.
(See helpful notes below for tips on handling puff pastry.)
For the Strawberry-Rhubarb Filling
- 2¾ cups strawberries (about 380g) – Trimmed and cut into ½–¾ inch pieces (fresh or frozen, thawed and drained).
- 2¾ cups rhubarb (about 380g) – Lightly packed, sliced into ½–¾ inch pieces (fresh or thawed if frozen).
- ⅓ cup granulated sugar (66g) – Enhances natural fruit sweetness.
- 3–4 tablespoons light or dark brown sugar (40–53g), packed – Adds depth and subtle caramel notes. Adjust depending on fruit sweetness.
- 2 tablespoons all-purpose flour (15g) – Thickens the fruit juices while baking.
- 2 teaspoons fresh lemon zest – Brightens the filling and enhances the strawberry flavor.
Tip: If your strawberries are especially sweet, lean toward the lower amount of brown sugar.
For Assembly
- 1 large egg, beaten with 1 tablespoon water – For a golden egg wash.
- Coarse sparkling sugar – Adds crunch and a professional bakery look.
For the Citrus Glaze
- Reserved strawberry-rhubarb juice (from draining the fruit)
- 1½ tablespoons lemon juice (21g) – Intensifies brightness and balances sweetness.
How to Make Strawberry-Rhubarb Galettes
Soften the Pastry Slightly
When you’re ready to bake, remove the chilled puff pastry from the refrigerator and let it sit at room temperature for about 5–10 minutes. You want it pliable enough to roll without cracking, but still cool to the touch.
Why this matters: Cold pastry creates steam in the oven, which produces those beautiful flaky layers.
Prepare the Fruit Base
In a large mixing bowl, combine the chopped strawberries and rhubarb with the granulated sugar. Gently toss until the fruit is evenly coated.
Let the mixture sit for 10–15 minutes. This resting time draws out natural juices and enhances flavor.
Roll and Cut the Dough
Lightly flour your work surface. Roll the pastry into a 13-inch square approximately ¼-inch thick. Work quickly to keep it cool.
Using a 6½–7 inch round plate or bowl as a template, cut out four circles with a sharp knife. Gather scraps, press them together gently (avoid overworking), and roll out one additional round.
Let the pastry rounds rest at room temperature, loosely covered.
Drain and Finish the Filling
Place a strainer over a bowl and drain the fruit mixture, pressing gently to release excess liquid. Reserve this juice—you’ll need it for the glaze.
In a separate bowl, mix the flour and brown sugar, breaking up any lumps. Stir in lemon zest.
Add this mixture to the drained fruit and toss until evenly coated.
Why drain the fruit? Removing excess moisture prevents soggy bottoms and helps the galettes bake evenly.
Assemble the Galettes
Brush a thin layer of egg wash around the outer 1½-inch border of each pastry round.
Spoon about ¾ to 1 cup of filling into the center of each circle. Spread into a rough square shape, leaving a clean border.
Fold the four edges inward toward the center, overlapping slightly. Press gently to seal and pinch corners securely.
Place the galettes onto a parchment-lined baking sheet, spacing them evenly (a 2-1-2 layout works well).
Chill Before Baking
Cover loosely and refrigerate for at least 30 minutes (or up to several hours).
This step is crucial. Chilling firms the butter in the pastry and prevents spreading.
Preheat and Prepare
Preheat your oven to 375°F (190°C).
Remove galettes from the fridge. Give corners an extra pinch for security. Brush remaining egg wash over exposed pastry and generously sprinkle with coarse sugar.
Bake to Golden Perfection
Bake for 30 minutes, rotating the pan halfway through.
You’ll know they’re ready when:
- The crust is deep golden brown
- The fruit is bubbling
- The bottoms feel firm when lifted slightly
If unsure, bake 2–3 extra minutes. Better crisp than underbaked.
Make the Glaze
While baking, pour the reserved fruit juice into a small saucepan. Add lemon juice.
Bring to a gentle boil, then reduce to simmer for 5–7 minutes until thickened to the consistency of heavy cream.
This intensifies flavor and creates shine.
Glaze and Serve
Immediately brush the warm glaze over the fruit center of each galette.
Serve warm with whipped cream or vanilla ice cream—or enjoy plain for a pure fruit-forward experience.
Serving and Storage Tips
For Serving:
- Dust lightly with powdered sugar for added elegance.
- Pair with vanilla bean ice cream for temperature contrast.
- Add fresh mint for a vibrant presentation.
- Serve slightly warm for maximum flavor impact.
For Storage:
- Keep loosely covered at room temperature for up to 2 days.
- Refrigerate for 3–4 days if your kitchen is warm.
- Freeze individually wrapped galettes for up to 2 months.
To Reheat:
Place in a 300°F oven for 8–10 minutes until crisp and warmed through. Avoid microwaving—it softens the pastry.
Helpful Notes
- Frozen Fruit Works – Just thaw and drain thoroughly.
- Adjust Sweetness – Taste your fruit before adding full sugar amount.
- Add Warm Spice – A pinch of cinnamon or cardamom complements rhubarb beautifully.
- Prevent Leaks – Ensure corners are tightly pinched.
- For Extra Crunch – Sprinkle a teaspoon of almond flour beneath filling before adding fruit.
You can also experiment with adding a tablespoon of cornstarch instead of flour for a slightly silkier filling texture.
Conclusion
These Strawberry-Rhubarb Galettes prove that rustic baking can still be refined. With their flaky puff pastry, vibrant sweet-tart filling, and glossy citrus glaze, they offer everything you love about pie—without the complexity.
They’re simple enough for a weekday dessert yet elegant enough for special occasions. The balance of flavor and texture makes them a guaranteed crowd-pleaser.
If you tried this recipe, I’d love to hear from you! Leave a comment below and give it a star rating to let others know how it turned out.
Did you add spices? Try a different fruit combination? Share your variation—and don’t forget to pin this recipe on Pinterest or share it on Facebook so others can enjoy it too!
Frequently Asked Questions (FAQ)
Can I use frozen strawberries and rhubarb?
Yes. Thaw completely and drain thoroughly before using. Excess moisture must be removed to avoid soggy pastry.
Can I make these galettes gluten-free?
Absolutely. Substitute the all-purpose flour in the filling with gluten-free flour or cornstarch. Use a gluten-free puff pastry alternative for the crust.
Why is my galette leaking juice?
This usually happens if the corners aren’t sealed tightly or if too much liquid remains in the fruit. Always drain thoroughly and chill before baking.
Can Strawberry-Rhubarb Galettes be frozen?
Yes. Freeze baked galettes once cooled. Reheat in a 300°F oven until crisp. You can also freeze unbaked assembled galettes and bake directly from frozen—just add 5 extra minutes to baking time.
Strawberry-Rhubarb Galettes
Ingredients
Method
- Remove chilled puff pastry from the refrigerator and let sit at room temperature for 5–10 minutes until pliable but still cool.
- In a large bowl, toss strawberries and rhubarb with granulated sugar. Let rest 10–15 minutes to draw out juices.
- Roll pastry into a 13-inch square about 1/4-inch thick on a lightly floured surface. Cut out four 6½–7 inch circles, re-rolling scraps to create a fifth round.
- Drain fruit mixture in a strainer set over a bowl. Reserve the juice for glaze.
- In a separate bowl, combine flour, brown sugar, and lemon zest. Toss with drained fruit until evenly coated.
- Brush a 1½-inch border of each pastry round with egg wash. Spoon 3/4–1 cup filling into the center, leaving border exposed.
- Fold edges inward, overlapping slightly, and pinch corners firmly to seal. Transfer to parchment-lined baking sheet.
- Refrigerate assembled galettes for at least 30 minutes to firm pastry.
- Preheat oven to 375°F (190°C). Brush exposed pastry with egg wash and sprinkle with coarse sugar.
- Bake for 30 minutes, rotating halfway through, until crust is deep golden and fruit is bubbling.
- Meanwhile, simmer reserved fruit juice with lemon juice in a small saucepan for 5–7 minutes until thickened to a glaze consistency.
- Brush warm glaze over fruit centers immediately after baking. Serve warm or at room temperature.