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Perfect Roasted Strawberry Rhubarb Galette Recipe with Easy Almond Crust

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A rustic galette featuring roasted strawberry and rhubarb filling wrapped in a flaky, nutty almond crust. This dessert balances tart and sweet flavors with a tender, slightly chewy texture.

Ingredients

Scale
  • 1 ½ cups (150g) almond flour
  • ½ cup (65g) all-purpose flour (can substitute with gluten-free blend)
  • ¼ cup (50g) granulated sugar
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, cold and cubed
  • 1 large egg, beaten (room temperature)
  • 1 teaspoon almond extract (optional)
  • 2 cups (300g) fresh strawberries, hulled and halved
  • 2 cups (250g) fresh rhubarb, sliced into ½-inch pieces
  • ⅔ cup (130g) granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon sliced almonds (for topping)
  • Turbinado sugar or coarse sugar for sprinkling (optional)

Instructions

  1. Prepare the Almond Crust: In a large bowl, combine almond flour, all-purpose flour, sugar, and salt. If using a food processor, pulse these dry ingredients together.
  2. Add the cold cubed butter to the dry mix. Using fingers, a pastry cutter, or food processor, cut the butter in until mixture resembles coarse crumbs with pea-sized bits of butter remaining.
  3. Slowly pour in the beaten egg and almond extract, stirring gently until dough just comes together. Avoid overmixing; if dough feels crumbly, add a teaspoon of cold water at a time. Wrap dough in plastic and chill for at least 30 minutes.
  4. Roast the Filling: Preheat oven to 375°F (190°C). In a mixing bowl, toss strawberries, rhubarb, sugar, cornstarch, vanilla extract, and lemon juice until evenly coated.
  5. Spread fruit mixture on a parchment-lined baking sheet, roasting for 15 to 20 minutes until fruit softens and juices start bubbling. Remove from oven and let cool slightly.
  6. On a lightly floured surface, roll out chilled dough into a roughly 12-inch (30 cm) circle. Transfer carefully to a baking sheet lined with parchment paper.
  7. Pile roasted fruit filling into center of dough, leaving about a 2-inch (5 cm) border around edges. Gently fold edges over fruit, pleating as needed to form rustic crust.
  8. Brush crust with beaten egg wash, sprinkle sliced almonds and coarse sugar over top.
  9. Bake at 375°F (190°C) for 30 to 35 minutes or until crust is golden brown and fruit filling is bubbling.
  10. Let galette cool on a rack for at least 20 minutes before slicing to allow filling to set.

Notes

Keep ingredients cold for a flaky crust. Avoid overmixing dough to prevent toughness. Roasting fruit first reduces moisture and intensifies flavor. Tent crust with foil if edges brown too quickly. Let galette cool before slicing to prevent runny filling. Dough can be made ahead and chilled or frozen.

Nutrition

Keywords: galette, strawberry rhubarb, roasted fruit, almond crust, dessert, gluten-free option, easy baking, rustic tart

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