Califonia Bountiful
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Rhubarb gallette

Rhubarb gallette


1 sheet of prepared puff pastry
1 pint of strawberries, washed
2 stalks of rhubarb, washed and peeled
1/2 cup brown sugar
3 tablespoons flour
1 lemon, zested
1/2 teaspoon vanilla
Pinch of salt
Egg wash*
1 egg yolk
1 tablespoon cream
*Egg wash: In a bowl add one raw egg and lightly scramble it. Use this to brush on the puff pastry


Slice the strawberries horizontally. Slice the rhubarb into 2-inch-by-1-inch pieces. Combine the fruit in a bowl with the sugar, flour, lemon zest, vanilla and salt. Place the puff pastry on a parchment-lined baking sheet. Fold the edge of the puff pastry over the fruit. Mix the egg wash together, and brush it on the folded-over puff pastry. Place the galette in the pre-heated oven. Bake for 30-40 minutes, until the bottom crust is crisp and the top crust is golden brown. Serve warm with whipped cream or ice cream.