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Perfect Strawberry Rhubarb Galette Recipe with Easy Almond Cream Filling

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A rustic and forgiving galette featuring a balance of sweet strawberries, tart rhubarb, and a silky almond cream filling that keeps the fruit juicy and the crust tender. Perfect for spring and early summer gatherings.

Ingredients

Scale
  • 1 ¾ cups (220 grams) all-purpose flour
  • ½ cup (115 grams) cold unsalted butter, cubed
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • 4–6 tablespoons ice water
  • ½ cup (50 grams) almond flour
  • ¼ cup (57 grams) softened butter
  • ⅓ cup (40 grams) powdered sugar
  • 1 large egg, room temperature
  • ½ teaspoon almond extract (optional)
  • 1 ½ cups (about 225 grams) fresh strawberries, hulled and halved
  • 1 cup (about 130 grams) fresh rhubarb, sliced into ½-inch pieces
  • ⅓ cup (65 grams) granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon lemon juice
  • 1 egg beaten with 1 tablespoon water (egg wash)
  • 2 tablespoons sliced almonds (optional)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Make the Dough: In a large bowl, whisk together 1¾ cups flour, 2 tablespoons sugar, and ¼ teaspoon salt. Add ½ cup cold, cubed butter. Using a pastry cutter or two knives, cut the butter into the flour until mixture resembles coarse crumbs with pea-sized bits. Slowly add ice water, 1 tablespoon at a time, mixing gently until dough just comes together. It should be slightly crumbly but hold when pressed. Wrap dough in plastic and chill for at least 30 minutes.
  2. Prepare the Almond Cream Filling: While the dough chills, beat ¼ cup softened butter with ⅓ cup powdered sugar until smooth and creamy. Add 1 large egg and ½ teaspoon almond extract, mix well. Fold in ½ cup almond flour until combined. Set aside.
  3. Prep the Fruit: In a medium bowl, combine 1 ½ cups halved strawberries, 1 cup sliced rhubarb, ⅓ cup granulated sugar, 1 tablespoon flour, and 1 tablespoon lemon juice. Toss gently to coat.
  4. Roll Out Dough: On a lightly floured surface, roll chilled dough into a rough 12-inch circle, about ⅛-inch thick. Transfer carefully to a parchment-lined baking sheet.
  5. Assemble Galette: Spread almond cream filling evenly over the center of the dough, leaving a 2-inch border. Spoon the strawberry-rhubarb mixture on top of the almond cream, spreading gently but leaving the border clear.
  6. Fold Edges: Fold dough edges over the filling, pleating as needed. Brush edges with egg wash and sprinkle with coarse sugar and sliced almonds if using.
  7. Bake: Bake in a preheated 375°F oven for 40-45 minutes, or until crust is golden and fruit is bubbly. Rotate the pan halfway through baking for even color.
  8. Cool and Serve: Let the galette cool on the pan for at least 20 minutes before slicing to help the filling set.

Notes

Keep butter cold for a flaky crust. Don’t overfill the galette to avoid soggy dough. Use fresh, firm fruit for best texture. Brush crust edges with egg wash for a golden color. Rotate pan halfway through baking for even browning. If crust browns too quickly, tent with foil after 30 minutes. Dough can be made up to 2 days ahead and refrigerated. Variations include gluten-free, dairy-free, and nut-free adaptations.

Nutrition

Keywords: strawberry rhubarb galette, almond cream filling, rustic galette, spring dessert, easy fruit tart, homemade dessert

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