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Strawberry-Rhubarb Galette

Strawberry-rhubarb is a classic flavor combination in the baking world for a reason--there’s something about that balance of sweet and tart ruby-red fruit that makes its fans anxious for spring to roll around, when strawberries and rhubarb are at their best. If you’re using fresh rhubarb, remove every bit of the leaves because they are toxic. If you’re using frozen sliced rhubarb, be sure to thaw and drain it well. The almond flour here is optional, but it does a great job soaking up any juices that may otherwise leak out while lending the filling a mildly nutty flavor.

Prep Time — 25 min
Cook Time — 30 min
Servings — 8
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Ingredients

1 ready-made pie crusts

2 tablespoons almond flour

8 ounces strawberries

8 ounces rhubarb stalks

⅔ cup sugar

⅛ teaspoon salt

1 tablespoon lemon zest

1 teaspoon lemon juice

2 tablespoons all-purpose flour

1 tablespoon melted unsalted butter

1 tablespoon turbinado sugar

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Preheat the June Oven

With the shelf in the middle position, preheat the June Oven to 390°F on the Bake cook mode using the button below.

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Start the galette

Unroll the pie crust onto a parchment-lined June Pan. The crust will extend beyond the June Pan’s edges. Sprinkle the almond flour in the center of the crust, if using.

1 ready-made pie crusts

2 tablespoons almond flour

June Pan

parchment paper

measuring spoons

Make the filling

In a large bowl, combine the strawberries, rhubarb, sugar, salt, lemon zest, lemon juice and flour. Mix gently to combine.

8 ounces strawberries

8 ounces rhubarb stalks

⅔ cup sugar

⅛ teaspoon salt

1 tablespoon lemon zest

1 teaspoon lemon juice

2 tablespoons all-purpose flour

large bowl

measuring cups

spatula

Fill the galette

Spoon the fruit over the pie crust, leaving a 2” border.

spoon

Form and brush the galette

Fold the 2” crust border up and over the fruit, forming a pleated circle with the fruit exposed in the middle. Generously brush the exposed crust with melted butter and sprinkle turbinado sugar all over the galette.

1 tablespoon melted unsalted butter

1 tablespoon turbinado sugar

pastry brush

Bake the galette

Transfer the galette to the middle shelf of the June Oven. Bake 30 minutes, until the filling is cooked and bubbling, and the crust is golden brown. If desired, follow onscreen instructions to continue cooking.

Cool the galette and serve

Remove the June Pan from the June Oven and slide the galette directly onto a cooling rack, using the parchment to help pull the galette off the June Pan. Allow the galette to cool at least 30 minutes before serving. Slice the galette into wedges and serve warm or at room temperature.

cooling rack

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