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Easy Fresh Strawberry Rhubarb Galette Recipe with Perfect Vanilla Glaze

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A rustic and easy-to-make strawberry rhubarb galette with a flaky buttery crust and a smooth vanilla glaze, perfect for spring gatherings and quick dessert cravings.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/4 cup (30g) almond flour (optional, for a subtle nutty flavor)
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 8 tablespoons (113g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 2 cups (300g) fresh strawberries, hulled and halved
  • 1 1/2 cups (180g) rhubarb, sliced into 1/2-inch pieces
  • 1/2 cup (100g) granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup (60g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk (almond or oat milk for dairy-free)

Instructions

  1. In a large bowl, whisk together all-purpose flour, almond flour (if using), salt, and sugar. Add cold, cubed butter and work into the flour mixture until coarse crumbs with pea-sized pieces form (about 5-7 minutes).
  2. Slowly drizzle 3 tablespoons ice water over the mixture and gently combine with a fork until dough just comes together. Add another tablespoon water if dry. Form dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
  3. In a bowl, toss sliced strawberries and rhubarb with granulated sugar, cornstarch, lemon juice, and vanilla extract. Set aside to macerate while dough chills.
  4. On a lightly floured surface, roll chilled dough into a 12-inch circle about 1/8 inch thick. Transfer to a parchment-lined baking sheet.
  5. Spoon fruit mixture into the center, leaving a 2-inch border. Fold edges of dough over filling, pleating as needed, leaving center exposed. Brush crust with milk or egg wash.
  6. Bake in a preheated 400°F (200°C) oven for 35-40 minutes until crust is golden and filling bubbles. Tent with foil if crust browns too fast.
  7. While galette cools for 15 minutes, whisk powdered sugar, vanilla extract, and milk until smooth to make glaze.
  8. Drizzle vanilla glaze over warm galette. Slice and serve immediately or let cool for flavors to develop.

Notes

Keep butter cold for flaky crust. Use cornstarch to prevent soggy crust. Macerate fruit while dough chills to intensify flavor. Roll dough on parchment paper for easy transfer. Tent crust with foil if browning too fast. Vanilla glaze adds aromatic sweetness. Dough can be made 2 days ahead and chilled. Gluten-free and dairy-free variations available.

Nutrition

Keywords: strawberry rhubarb galette, vanilla glaze, easy dessert, spring dessert, rustic galette, fresh berries, homemade galette

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