Rhubarb Strawberry Almond Galette
Mai 1, 2025 by Kimberly
It tastes like warm weekends and early summer light. Flaky pastry, buttery almond cream, jammy fruit on top. It’s rustic in the best way. Best served with friends or a spoon.
2 HOURS
40 MINUTES
INTERMEDIATE
VEGETARIAN
FRENCH
8 PORTIONS
FLAKY
BRUNCH
DESSERT
SPRING
SUMMER
ABOUT THE RECIPE
You know those desserts that feel like you didn’t try too hard, but still look like a dream? This is one of them. A buttery, golden crust, soft-set fruit, and the kind of almond cream that makes you wonder why we ever stopped baking with frangipane in the first place. It’s the dessert you make when you’re trying to impress someone (including yourself) without sweating over it. Peak cozy elegance, especially in spring or early summer when berries and rhubarb are at their best.
How to serve
This tart doesn’t need much, just something creamy on the side to balance the tang and crunch. A scoop of vanilla ice cream? Always. Lightly whipped cream? Also yes. A drizzle of vanilla sauce? Go for it. Serve it slightly warm or at room temp so the flavors can really come through. I like it best the day it’s made, shared at a table that’s maybe still messy from dinner and filled with good company.
How to store
Wrap up any leftovers and pop them in the fridge. It keeps well for up to two days, just reheat slightly before serving. And the best part: the crust stays crisp, which honestly feels like a little bit of magic.
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Rhubarb Strawberry Almond Galette
- Total Time: 2 hrs + 40 min
- Yield: 8 1x
Description
RECOMMENDED EQUIPMENT
- mixing bowl
- plastic wrap
- sharp knife
- cutting board
- two small bowls
- rolling pin
Ingredients
DOUGH
- 200 grams all-purpose flour
- 150 grams butter, cold & cubed
- 1 tbsp brown sugar
- 1/4 tsp salt
- 60 milliliters cold water
- 1 tbsp apple cider vinegar
- 1 egg (for brushing the crust)
- 2 tbsp white sugar (for topping the crust)
ALMOND CREAM
- 50 grams butter, soft
- 50 grams brown sugar
- 1 egg
- 1 tsp vanilla extract
FRUITS
- 200 grams fresh rhubarb
- 200 grams fresh strawberries
- 1 tsp powdered sugar
- 1 tbsp corn starch
TOPPINGS
- sliced almonds
- ice cream, whipped cream or vanilla sauce
Instructions
- For the dough, combine the flour, sugar, and salt in a large mixing bowl. Add the cold butter in small cubes and work it in quickly with your hands until the mixture resembles coarse crumbs with pea-sized bits of butter throughout. Add the cold water and apple cider vinegar, then bring everything together with your hands until a rough dough forms. Shape it into a rectangle on your work surface, cut it into four equal pieces, stack them on top of each other, gently press together, and wrap the stack in plastic wrap. Chill in the fridge for about 45 minutes.
- Meanwhile, wash the rhubarb thoroughly, peel if necessary, and cut it into finger-length pieces. Depending on your preference, slice them into thin strips or slightly thicker chunks. Toss the rhubarb in a bowl with cornstarch and powdered sugar, then set aside. Wash and hull the strawberries, then slice them as well.
- Next, prepare the almond cream. Cream the soft butter and sugar until light and fluffy, then add the egg, salt, vanilla extract, and ground almonds. Mix until smooth and set aside.
- Preheat the oven to 200 °C / 392 °F. Remove the chilled dough from the fridge, let it rest briefly on a floured surface, then roll or press it out into a large, rustic circle using short movements. Don’t worry if the dough tears slightly, this is typical for shortcrust pastry and can be patched with leftover scraps. Gently roll the dough around your rolling pin and transfer it to a baking sheet lined with parchment paper.
- Spread the almond cream evenly over the dough, leaving a border of about 8 cm (3 inches) all around. Distribute the prepared fruit over the almond cream, then fold the edges of the dough over the filling and press them down gently. Brush the crust with oil or a beaten egg, sprinkle with sliced almonds and a bit of sugar, and bake the galette for about 40 minutes, or until golden brown.
- Serve best while still slightly warm paired with a scoop of ice cream, whipped cream, or vanilla sauce. I used pistachio ice cream, which pairs beautifully with the almond cream and the tart rhubarb.
- Passive Time: 1 hr + 40 min
- Cook Time: 60 min
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