Strawberry and Rhubarb Galette

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Strawberry and Rhubarb Rosewater Galette

Yield: 4
Author: Shayma Saadat


  • 1 tbsp white vinegar
  • 60 ml whole milk
  • 150 g flour
  • 2 tbsp white, granulated sugar, divided 1+1
  • 1/2 tsp sea salt
  • 110 g chilled unsalted butter, cubed
  • 250 g strawberries, hulled and cut in half
  • 250 g rhubarb cut into 2cm slices on the diagonal
  • 1 tbsp rosewater
  • 1 tbsp corn starch
  • 3 tbsp coconut sugar (you can substitute with light brown sugar)
  • 1/2 lime, juiced
  • 1 tbsp melted unsalted butter


  • Combine vinegar and milk in a glass, stir and allow to stand for 5-10 minutes at room temperature. When the milk is ready, it will have thickened. Set aside.
  • If making dough by hand: In a bowl, combine flour, 1 tablespoon g sugar, and salt. Add cold, cubed butter and, using your fingers, work the butter into the flour mixture till it resembles coarse meal. Cut in the remaining butter till you have pea size pieces of the butter and flour. Create a well in the mixture and pour in the soured milk. Use a fork to slowly bring the mixture together.
  • If making dough with a food processor: Place flour, 1 tablespoon white, granulated sugar, and salt in a food processor and pulse a couple of times. Add cold, cubed butter, and pulse till the mixture resembles coarse meal. Add soured milk, slowly, and keep pulsing till it comes together. Do not overpulse.
  • Transfer dough to a lightly floured surface. Gather it together into a flattened disk, and cover with plastic wrap. Allow dough to rest for one hour in the refrigerator.
  • To make the filling (prepare right before you are taking the dough of the fridge):Combine strawberries, rhubarb, cornstarch, rosewater, sugar, and lime juice in a large bowl and gently stir to combine. Set aside.
  • On a lightly floured surface, roll chilled dough into a circle – about 30cm in diameter. Transfer the dough to a tray lined with parchment paper – (I invert the tray, as you initially have some dough overhang). Place fruit into the middle of the dough, leaving about 5cm on the edges. Do not transfer the juices. Gently fold in the edges, as you turn the parchment paper in a circular motion. Place in freezer (if you don’t have space in your freezer, you can place it in the fridge) for at least 30 minutes.
  • Pre-heat your oven to 200C. Melt one tablespoon of butter. Before placing galette in the oven, brush the folded edges of the galette with melted butter. Sprinkle edges of galette with 1 tablespoon of white granulated sugar. Place in oven for 40 minutes.
  • Allow galette to cool down, and dust with powdered sugar. Enjoy with crème fraiche or vanilla ice cream.

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