Homemade Strawberry Rhubarb Galette with Puff Pastry

If you ask me, galettes are one of the smartest desserts you can make.

This rustic tart brings together tart rhubarb and sweet strawberries in a filling that’s just the right balance of fruity and bright. Store-bought puff pastry makes it easy to pull off, even on a weeknight.

The fruit gets tossed with sugar, a splash of lemon juice, and just enough cornstarch to keep things from getting too juicy. The pastry bakes up golden and flaky around the edges while the fruit bubbles away in the center.

Serve it warm with a scoop of vanilla ice cream on top, and you’ve got yourself a dessert that feels fancy but doesn’t require any fuss.

What Kind of Rhubarb Should I Use?

Fresh rhubarb is definitely the way to go for this galette, and you’ll find it in most grocery stores during spring and early summer. Look for stalks that are firm and crisp, with a bright color ranging from pink to deep red – though the color doesn’t actually affect the flavor much. Avoid any stalks that look wilted or have brown spots, as these are past their prime. If you can only find frozen rhubarb, it will work in a pinch, but make sure to thaw it completely and drain off any excess liquid before using it in the recipe, otherwise your galette filling might turn out too watery.

Options for Substitutions

This galette is pretty forgiving, so here are some swaps you can make if needed:

• Fresh strawberries: Frozen strawberries work in a pinch – just make sure to thaw them completely and drain off any excess liquid before using. You can also try raspberries or blackberries for a different flavor.
• Rhubarb: If rhubarb isn’t in season or you can’t find it, you can use all strawberries instead. Just increase the strawberries to about 24 ounces total and add an extra teaspoon of lemon juice for that tart kick.
• Puff pastry: This is one ingredient you’ll want to stick with – puff pastry is what gives this galette its flaky, buttery layers. Regular pie dough won’t give you the same result.
• Cornstarch: You can use the same amount of tapioca starch or arrowroot powder if that’s what you have on hand. Both work well to thicken the fruit filling.
• Egg wash: If you’re out of eggs, brush the pastry with milk or cream instead. It won’t brown quite as deeply, but it’ll still look nice and give you a bit of shine.

Watch Out for These Mistakes While Baking

The biggest mistake when making this galette is skipping the step of cooking down the strawberries and rhubarb first, which releases excess moisture that would otherwise make your puff pastry bottom soggy and prevent it from getting crispy.

Another common error is not poking holes in the center of the pastry before adding the fruit – those fork pricks allow steam to escape and keep the base from puffing up too much under the filling.

Working with puff pastry that’s too warm will cause it to stick to your counter and lose its shape, so if it starts feeling soft while you’re rolling it out, pop it back in the fridge for 10 minutes to firm up.

Finally, don’t be tempted to overfill the galette or skimp on the border – you need at least a 2-inch edge to fold over the fruit, and overcrowding will cause the juices to leak out and burn on your baking sheet.

What to Serve With Strawberry Rhubarb Galette?

This galette is honestly perfect on its own, but a scoop of vanilla ice cream on top takes it to the next level – the cold creaminess against the warm, flaky pastry is amazing. If you want to make it a little fancier for guests, try serving it with some fresh whipped cream or a dollop of mascarpone cheese on the side. A cup of hot coffee or tea makes this a great afternoon treat, and the tartness of the rhubarb pairs really nicely with a bold espresso. For a summer brunch, serve slices alongside some Greek yogurt and granola for a dessert that feels a bit more like breakfast.

Storage Instructions

Store: Keep your galette covered loosely with foil or plastic wrap at room temperature for up to 2 days. The crust stays crispier this way than in the fridge. If you need to store it longer, pop it in the refrigerator for up to 4 days, though the puff pastry might soften a bit.

Freeze: You can freeze the baked galette for up to 2 months. Let it cool completely, then wrap it tightly in plastic wrap and foil. Thaw it in the fridge overnight before serving.

Serve: This galette is best enjoyed the day it’s made when the pastry is still crispy. If you’re eating leftovers, warm individual slices in a 350°F oven for about 10 minutes to crisp up the crust again. Serve with a scoop of vanilla ice cream for the perfect treat!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1200
• Protein: 17-20 g
• Fat: 38-44 g
• Carbohydrates: 180-200 g

Ingredients

For the filling:

• 16 oz strawberries (hulled and sliced into 1/4-inch thick pieces)
• 3 rhubarb stalks (trimmed and cut into 1/2-inch slices)
• 1/2 cup sugar
• 1 tsp lemon juice (freshly squeezed for best acidity)
• 1/2 tsp vanilla extract
• 1 pinch salt
• 2 tsp cornstarch

For the pastry and wash:

• 1 sheet puff pastry (I always use Pepperidge Farm for consistent results)
• 1 egg
• 1 tbsp water

For serving (optional):

• vanilla ice cream (I prefer Häagen-Dazs to complement the warm fruit)

Step 1: Prepare the Mise en Place and Preheat

• 16 oz strawberries
• 3 rhubarb stalks

Preheat your oven to 400°F.

While the oven heats, hull and slice the strawberries into 1/4-inch thick pieces, then trim the rhubarb stalks and cut them into 1/2-inch slices.

This prep work ensures you’re ready to move quickly once cooking begins, and having everything measured and ready prevents any rushed moments during the galette assembly.

Step 2: Cook and Concentrate the Fruit Filling

• 16 oz strawberries
• 3 rhubarb stalks
• 1/2 cup sugar
• 1 tsp lemon juice
• 1/2 tsp vanilla extract
• 1 pinch salt
• 2 tsp cornstarch

Combine the sliced strawberries, rhubarb, sugar, lemon juice, vanilla extract, salt, and cornstarch in a skillet over medium-low heat.

Cook for 6-7 minutes, stirring occasionally, until the fruit softens and the mixture thickens slightly—the cornstarch will absorb excess moisture and prevent a soggy bottom crust.

I like to taste the filling at this point and add a bit more lemon juice if needed to brighten the sweetness of the rhubarb.

Transfer the filling to a bowl and let it cool slightly while you prepare the pastry.

Step 3: Prepare the Egg Wash and Shape the Pastry

• 1 sheet puff pastry
• 1 egg
• 1 tbsp water

Whisk together the egg and water in a small bowl to create the egg wash—this will give the pastry its beautiful golden color.

Unroll the puff pastry sheet onto a piece of parchment paper.

Gently trim it into a rough oval shape using a sharp knife, leaving about a 2-inch border around the edges for folding.

Using a fork, poke holes across the center of the pastry (avoiding the border area) to prevent the bottom from puffing up too much during baking.

Step 4: Fill and Fold the Galette

• cooked fruit filling from Step 2
• egg wash from Step 3

Spoon the cooled fruit filling from Step 2 into the center of the prepared pastry, leaving a 2-inch border of exposed dough all around.

Fold the edges of the pastry up and over the filling, allowing the edges to naturally crease and fold—the galette should have a rustic, free-form appearance.

Brush the exposed pastry border generously with the egg wash from Step 3, making sure to coat all the folded edges for an even, glossy finish.

Step 5: Bake Until Golden and Cool

Transfer the parchment paper with the galette directly onto a baking sheet, then place in the preheated 400°F oven.

Bake for 18-23 minutes until the pastry is puffed and deeply golden brown.

Remove from the oven and let the galette cool on the baking sheet for 10-15 minutes—this resting time allows the filling to set slightly so it won’t leak when you slice it.

I find that waiting this extra time makes a huge difference in presentation and keeps the galette from falling apart.

Step 6: Serve with Ice Cream

• vanilla ice cream

Slice the galette into wedges and serve while still warm.

Top each slice with a generous scoop of vanilla ice cream, which will melt beautifully into the warm fruit filling and create a delicious contrast of temperatures and textures.

Homemade Strawberry Rhubarb Galette with Puff Pastry

Delicious Homemade Strawberry Rhubarb Galette with Puff Pastry recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 47 minutes mins

Servings: 6 slices

Calories: 1150

Ingredients Method

Ingredients

  

For the filling

• 16 oz strawberries (hulled and sliced into 1/4-inch thick pieces)
• 3 rhubarb stalks (trimmed and cut into 1/2-inch slices)
• 1/2 cup sugar
• 1 tsp lemon juice (freshly squeezed for best acidity)
• 1/2 tsp vanilla extract
• 1 pinch salt
• 2 tsp cornstarch

For the pastry and wash

• 1 sheet puff pastry (I always use Pepperidge Farm for consistent results)
• 1 egg
• 1 tbsp water

For serving (optional)

• vanilla ice cream (I prefer Häagen-Dazs to complement the warm fruit)

Method

 

1. Preheat your oven to 400°F. While the oven heats, hull and slice the strawberries into 1/4-inch thick pieces, then trim the rhubarb stalks and cut them into 1/2-inch slices. This prep work ensures you're ready to move quickly once cooking begins, and having everything measured and ready prevents any rushed moments during the galette assembly.
2. Combine the sliced strawberries, rhubarb, sugar, lemon juice, vanilla extract, salt, and cornstarch in a skillet over medium-low heat. Cook for 6-7 minutes, stirring occasionally, until the fruit softens and the mixture thickens slightly—the cornstarch will absorb excess moisture and prevent a soggy bottom crust. I like to taste the filling at this point and add a bit more lemon juice if needed to brighten the sweetness of the rhubarb. Transfer the filling to a bowl and let it cool slightly while you prepare the pastry.
3. Whisk together the egg and water in a small bowl to create the egg wash—this will give the pastry its beautiful golden color. Unroll the puff pastry sheet onto a piece of parchment paper. Gently trim it into a rough oval shape using a sharp knife, leaving about a 2-inch border around the edges for folding. Using a fork, poke holes across the center of the pastry (avoiding the border area) to prevent the bottom from puffing up too much during baking.
4. Spoon the cooled fruit filling from Step 2 into the center of the prepared pastry, leaving a 2-inch border of exposed dough all around. Fold the edges of the pastry up and over the filling, allowing the edges to naturally crease and fold—the galette should have a rustic, free-form appearance. Brush the exposed pastry border generously with the egg wash from Step 3, making sure to coat all the folded edges for an even, glossy finish.
5. Transfer the parchment paper with the galette directly onto a baking sheet, then place in the preheated 400°F oven. Bake for 18-23 minutes until the pastry is puffed and deeply golden brown. Remove from the oven and let the galette cool on the baking sheet for 10-15 minutes—this resting time allows the filling to set slightly so it won't leak when you slice it. I find that waiting this extra time makes a huge difference in presentation and keeps the galette from falling apart.
6. Slice the galette into wedges and serve while still warm. Top each slice with a generous scoop of vanilla ice cream, which will melt beautifully into the warm fruit filling and create a delicious contrast of temperatures and textures.