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Perfect Strawberry Rhubarb Galette Recipe with Easy Vanilla Bean Cream

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A quick and easy galette featuring a flaky crust, tangy-sweet strawberry rhubarb filling, and a luscious vanilla bean cream topping. Perfect for seasonal occasions and last-minute dessert cravings.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cut into small cubes
  • 3 to 4 tablespoons ice-cold water
  • 1 tablespoon granulated sugar (optional)
  • 1 1/2 cups (180g) fresh strawberries, hulled and sliced
  • 1 1/2 cups (180g) rhubarb stalks, chopped into 1/2-inch pieces
  • 3/4 cup (150g) granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon lemon juice
  • 1/2 teaspoon vanilla extract (optional)
  • 1 cup (240ml) heavy cream
  • 1 teaspoon pure vanilla bean paste or seeds scraped from 1 vanilla bean pod
  • 2 tablespoons powdered sugar

Instructions

  1. In a large bowl, whisk together the flour, salt, and sugar. Add the cold butter cubes. Using a pastry cutter or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining (3-5 minutes).
  2. Sprinkle 3 tablespoons of ice water over the mixture. Use a fork to gently mix it in. If the dough feels too dry and doesn’t hold together when pinched, add the remaining tablespoon of water a little at a time. Aim for a shaggy but cohesive ball.
  3. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  4. In a bowl, combine the sliced strawberries, chopped rhubarb, sugar, cornstarch, lemon juice, and vanilla extract. Toss gently until the fruit is evenly coated.
  5. On a lightly floured surface, roll the dough into a 12-inch circle about 1/4-inch thick. If the dough cracks or feels too soft, chill for 10 minutes.
  6. Transfer the dough to a parchment-lined baking sheet. Pile the fruit mixture in the center, leaving about a 2-inch border. Fold the edges of the dough up and over the filling, pleating as needed. Optionally brush the crust with beaten egg or milk.
  7. Bake in a preheated oven at 400°F (200°C) for 35-40 minutes or until the crust is golden and the filling is bubbling. Tent with foil if edges brown too quickly.
  8. While baking, whip the heavy cream with vanilla bean paste and powdered sugar until soft peaks form (3-4 minutes).
  9. Allow the galette to cool for at least 15 minutes before slicing. Serve warm or at room temperature with a dollop of vanilla bean cream.

Notes

Keep butter cold for flaky crust. Don’t overwork dough to avoid toughness. Adjust sugar based on fruit sweetness. Use parchment paper for easy transfer. Whip cream until soft peaks form to avoid turning into butter. Dough can be made up to two days ahead and refrigerated. For gluten-free, use gluten-free flour blend; for dairy-free, substitute coconut cream.

Nutrition

Keywords: strawberry rhubarb galette, vanilla bean cream, easy dessert, seasonal fruit dessert, flaky crust, summer dessert, spring dessert

Find it online: https://spoonette.com/perfect-strawberry-rhubarb-galette-recipe-with-easy-vanilla-bean-cream/