{In Season} Strawberry-Rhubarb Galette’s

May 29, 2012

The warmer temperature lately has been a lovely welcome to June. It seems like May literally flew by. I can’t even remember what has happened this month. A long weekend getaway, we listed our house, I’ve been out of school for about a month now. Maybe the fact that I don’t have to keep track of what day it is helped the month slip by.

Speaking of our house, we officially accepted an offer. We listed it at the beginning of May, and last weekend we accepted an offer. We were really happy with the price we’ve set it at, and we’re happy to get very close to it. At first they wanted to move in, in two weeks! Um, hello, not happening. First of all, it’s a very important week coming up, well day really. My birthday, it’s next Tuesday. And then, the week after that is my official grad ceremony, and of course graduation party. So, there was no way I was moving and packing up our condo in two weeks while all that was happening as well. When we countered we extended the date for the end of the month, June 25th. That was better situated for us. So, as of Wednesday next week we will know for sure if we have sold, once the subjects are removed. We are both quite happy that it went so fast, only four showings, so we can rest assured we (read: Adam) won’t be stuck with two mortgages come November 😉 . For the interim we will be staying at my Moms, thankfully they have a big house with lots of room, and Adam’s parents for the 5 months before we officially move into the new house.

The day we accepted the offer, I also went for my graduation photos. It didn’t seem real until I placed the cap on my head, and donned the official gown. It brought me back to my grade 12 graduation, as the photos were taken at the same photography studio. But, it’s real! I’ve confirmed my attendance at my convocation ceremony, and rented my gown. As if I haven’t paid the university enough money, I had to pay to rent a gown for a couple hours, on a time limit, to attend my grad ceremony. Oh well, it will only happen once! I’m not sure if there is a grad ceremony for when I finish my teaching program next year or not. My mom has also planned a party to celebrate with our friends and family that I’m looking forward to. I think 6 years of university deserves some acknowledgement, and a few drinks.

Something that has also been happening this month, the appearance of fruit. It’s the cusp of the fruit season and everything is growing bursting through the ground. A few weeks ago I posted a photo of a giant rhubarb plant at Adam’s parent’s home. Rhubarb is technically a vegetable, but it is more often found in sweet dessert recipes than savoury. His mom needed to pick the very large, towing plant and gave me some to bring home, as long as I baked her something with it of course 😉 One of my favourite combinations is strawberry-rhubarb. Delicious in a pie, hand pie, or as individual galette’s like I’ve done here. We had Adam’s family over for dinner, his mom and dad, sister, brother-in-law, and our sweet little niece, so I thought I would made a small galette for each person.

You can really sub any fruit for the filling, blackberry, blueberry, apple, peach, peach-blackberry, apple-strawberry, etc etc. So many fruit combinations.

Individual Strawberry Rhubarb Galettes
Adapted from: Martha Stewart’s Pies & Tarts

Pâte Brisée

  • 2 1/2 cups all-purpose flour
  • 1 tsp. sugar
  • 1 cup cold butter, cut into small pieces
  • 1/4 to 1/2 cup ice water

1. Pulse flour and sugar in a food processor (or whisk together by hand in bowl). Add butter, and pulse, or use pastry blender, until mixture resembles coarse meal, with some larger pieces remaining. Drizzle 1/4 cup water over mixture, pulse (or mix with fork), until the mixture begins to hold together. If it seems too dry, add another 1/4 cup of water, 1 tbs. at a time and pulse again.

2. Turn out onto counter, and wrap in plastic wrap tightly, chilling for about one hour, or overnight.


  • Chilled Pâte Brisée
  • 1 1/2 pounds trimmed rhubarb, cut into 1/4 inch pieces (about 5 cups)
  • 1 cup chopped fresh strawberries
  • 1/4 cup cornstarch
  • 2 cups granulated sugar

1. Divide dough evenly into 8 pieces ( I made 6 slightly larger ones ). On a lightly floured surface roll out each piece into a 7 inch round, 1/8 inch thick. Transfer to parchment-lined rimmed baking sheets. arranging several inches apart.

2. In large bowl, combine rhubarb, strawberries, cornstarch and sugar.

3. Cover each round of dough with a heaping 1/2 cup mixture, leaving a 1-inch border. Fold the edges over the filing, leaving the opening in the center. Refrigerate 30 minutes, or until firm.

4. Preheat oven to 400 degrees. Brush edges with egg wash, one egg beaten, and sprinkle with sanding sugar. bake until crusts are golden brown about 30 minutes. Reduce heat to 375 degrees, and bake until juices start to bubble and run from center, about 15 minutes longer. Remove from oven, let cool and transfer to wire rack.

These are also delicious warm from the oven, topped with ice cream. Maybe with the Honey Ice Cream from last week!

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  • Reply Aunt Weez May 29, 2012 at 9:04 PM

    Hi Lou, these look healthy! Did you use unsalted butter? I always think that rhubarb is a “spring tonic”. Very healthy. I like to stew it with candied ginger and stick cinnamon. Then I top it on plain yogart with a touch of maple syrup. I take it to work. I love the farmers market as they are open now and sell the Rhubarb. Look forward to the Graduation gathering for you. Luvs Aunt Weez

    • Reply Alicia May 30, 2012 at 8:45 AM

      That sounds delicious! Adams mom stews the rhubarb as well and tops it on ice cream. Yes you can use unsalted butter – I usually use whichever we have in the fridge! Both will be fine

  • Reply Josie Penner May 30, 2012 at 11:55 AM

    This recipe reminds me of what Harry’s family make with different fruits. The pastry is a bit different,as they use heavy cream in it. They call them fruit pockets. I have made them many times. But never with strawberries & rhubarb. I will try it. I have my own rhubarb plant in my yard. It is still growing slowly. So should have some large stalks in a week or so. Thanks for the recipe. They look delish! I am looking forward to your Grad party at your mom’s place!

    • Reply Alicia May 31, 2012 at 9:45 AM

      Thanks! I wish we had a yard I could grow some berries and rhubarb in! But luckily Adam’s mom has a large rhubarb plant!

  • Reply thyme (sarah) May 30, 2012 at 2:02 PM

    Oh, I would just love to have my very own galette! They looks so rustic and delicious. Congratulations on your graduation ceremonies and the sale of your condo….and your birthday! I have a daughter STARTING college next Fall.

    • Reply Alicia May 31, 2012 at 10:16 AM

      Thanks Sarah! It’s definitely an exciting/busy year! good luck to your daughter! Hope she will enjoy it. I love the idea of individual desserts too – it looks so great on the table, and everyone loves their own, so you can eat the whole thing 😉

  • Reply Sneh | Cook Republic May 30, 2012 at 3:08 PM

    Beautiful recipe! Love the rustic nature of this open pie 🙂

    • Reply Alicia May 31, 2012 at 10:17 AM

      Thanks Sneh! It is a very rustic looking dessert, it would also be perfect for autumn/fall with apples maybe!

  • Reply Melissa May 30, 2012 at 6:53 PM

    Looks great! I will have to pick some rhubarb up at the farmers market and try this recipe out. So excited about your graduation. Looking forward to seeing you. 🙂

    • Reply Alicia May 31, 2012 at 10:22 AM

      Thanks Melis! See you soon!

  • Reply JM June 25, 2012 at 5:41 PM

    This really looked like a nice recipe but I cannot get the pate brisee recipe to work. I have tried it both ways now- leaving it in the fridge for an hour and overnight. Both times it turns into a hard, difficult unplayable texture. Perhaps the measurements are off or there is an ingredient missing…. Or Perhaps this is only meant for advanced pastry chefs…? Right now I have a hard rock of unusable dough. ;(

    • Reply Alicia June 28, 2012 at 4:25 PM

      Hi JM! I have e-mailed you the link to Martha’s blog with the recipe! hopefully it works again =)

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