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Strawberry-Rhubarb Galette

Rated as 4.83 out of 5 Stars

"Bring the flavours of spring to your table with this rustic strawberry and rhubarb gallete."
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1 h 10 m servings 218 cals
Original recipe yields 6 servings (1 galette)


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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Remove pie shell from freezer and allow to thaw at room temperature for 10 - 15 minutes.
  3. Remove pie shell from foil plate and place on large sheet of parchment paper. Roll out pie shell to approximately 10-10-1/2 inches (25-26 cm) in diameter. Edge can be uneven. Slide pie shell and paper onto a large flat baking sheet; pastry may hang over edge of sheet.
  4. Blot strawberry and rhubarb slices well with paper towel to remove any excess moisture before combining with zest and a mixture of flour, sugar and salt.
  5. Spoon fruit mixture into centre of pastry, leaving a pastry edge that is 3-inches (8 cm) wide. Fold pastry edge up and over fruit mixture, overlapping edges as required, leaving centre of pie uncovered. Trim excess parchment paper around edge of pie to prevent burning.
  6. Brush pastry with beaten egg and sprinkle pastry and fruit filling with coarse sugar, if using.
  7. Bake on lowest shelf of preheated oven for 30 minutes at 375 degrees F (190 degrees C) or until fruit is bubbling and pastry is golden brown. Allow to stand for 5 minutes before serving. Pie is best served warm the day it is made.


  • Tips
  • Bake pie without egg wash and coarse sugar. Dust, cooled pie with icing sugar and serve with ice cream or whipped cream.
  • Make individual galette tarts: Use 2 pie shells to make 6 tarts. After rolling out pie shells cut 3 circles, from each shell, using a 4-1/2 inch (11 cm) round cutter. Divide the fruit and flour mixture equally between the 6 pastry rounds. Assemble and bake the tarts according to the large galette directions.
  • If using frozen rhubarb, thaw rhubarb first and pat dry with paper towel. Also increase flour to 3 tbsp (45 mL).

Nutrition Facts

Per Serving: 218 calories; 10.2 g fat; 26.9 g carbohydrates; 4.2 g protein; 34 mg cholesterol; 105 mg sodium. Full nutrition

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Read all reviews 6
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Great. Almond paste really works on them

My "go to" dessert recipe for company. Easier than it looks and always impresses with it's presentation and flavor.

I loved making this recipe. It turned out exactly as the recipe says. Great use of all the rhubarb in my yard!

Delicious! So easy, and turns out great! Served it with ice cream :)

So simple and tasty. I will make this often, especially when i need a quick dessert.

Simple recipe that does the job - great feedback from tasters. One thing I would encourage is doubling the amount of fruit to 4 cups for the filling. Since I had two pie crusts, I doubled it but...