Strawberry Rhubarb Galette

Dessert

May 6

Jammy strawberries, tart rhubarb, and a buttery, flaky crust come together in under an hour in this rustic galette. It’s all the best parts of pie without the stress: no perfect crimping, no fuss, just fold and bake. And with Reynolds Kitchens® Countertop Prep Paper keeping your workspace clean, it’s as easy on your kitchen as it is to pull off.

Strawberry Rhubarb Galette

Servings: 6–8

Prep Time: 25 minutes plus dough chill

Cook Time: 40–45 minutes

Print the Recipe

Ingredients

For the dough:
- New Reynolds Kitchens® Countertop Prep Paper
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 16 tbsp cold unsalted butter, cut in pats
- 1/2 cup sour cream
For the filling:
- 2 cups strawberries, hulled and halved
- 2 cups rhubarb, sliced 1/2-inch thick
- 2/3 cup sugar
- 2 tbsp cornstarch
- Zest of an orange
- 1 tbsp orange juice
- 1 tsp vanilla extract or vanilla paste
- Pinch kosher salt
For assembly:
- 1 egg, beaten
- 1–2 tbsp coarse sugar, optional

Instructions

Make the dough: Lightly dampen your countertop with a wet towel or spray bottle, then lay down a sheet of Countertop Prep Paper. Whisk together flour, salt, and baking powder. Add butter and use your fingers to pinch it into the flour, working quickly so it stays cold. You’re looking for a shaggy mixture with some pea-sized pieces of butter. Stir in the sour cream until the dough just comes together. Flour the prep paper, turn the dough out onto it, and bring it together with a few quick kneads. Pat into a rough rectangle.
Fold and fridge: Roll the dough into an 8x10-inch rectangle. Fold it in thirds like a letter. Rotate 90°, roll again into an 8x10-inch rectangle, and fold in thirds once more. Chill for at least 30 minutes.
Roll out the dough: Remove dough from the fridge and flour the prep paper. Roll directly on the paper into a rough 12-inch circle.
Make the filling: In a bowl, toss strawberries and rhubarb with sugar, cornstarch, orange zest, orange juice, vanilla, and salt. Let sit 10–15 minutes, until the fruit starts to release its juices.
Fill and fold: Transfer the dough onto a Reynolds Kitchens® Parchment Paper lined baking sheet. Spoon the fruit into the center, leaving a 2-inch border and excess liquid behind to prevent sogginess. Fold the edges up and over the filling, pleating as you go. Remove and discard the Countertop Prep Paper to reveal your still-clean countertop.
Bake: Brush the crust with egg wash and sprinkle with coarse sugar. Bake at 400°F for 40–45 minutes, until the crust is deeply golden and the filling is bubbling.
Cool and serve: Let cool for at least 15 minutes before slicing so the juices set.