Flaky Rhubarb Strawberry Tart

This flaky rhubarb strawberry treat is rich and buttery. It always looks impressive but you don’t need to fuss like you would with pie. I throw together an easy all-butter crust, then pile on loads of juicy strawberries, tangy rhubarb, and specks of vanilla bean. When spring comes and rhubarb pops up, this is the first thing I bake—it’s never let me down.

The first time I baked this, the house smelled like strawberries and vanilla for hours. My family practically hovered in the kitchen waiting for it to cool. We make it every May now, especially when someone drops off rhubarb from their yard.

Tasty Ingredients

• All-purpose flour: Gives you a soft, sturdy crust. Try to pick unbleached for best quality.
• Cold butter: Chunks of it mean crisp, flaky layers. Grab European-style if you want that extra-rich vibe.
• Sugar: Sweetens both the dough and the filling. Organic cane sugar will bring a little extra flavor.
• Salt: Makes every flavor in the crust and fruit pop. Fine sea salt’s my first pick.
• Ice water: Keeps the dough chilly so it turns out flakiest.
• Rhubarb: Gives that classic zing. Pick stalks that are firm and deep red if you can.
• Strawberries: Their sweetness balances the tart. Ripe, fragrant ones work best.
• Light brown sugar: Adds a bit of caramel taste to the fruit—look for one that’s soft and not dry.
• Lemon juice and zest: Lifts all the fruit flavors so they aren’t flat.
• Corn starch: Thickens the fruit mix so your galette isn’t runny. Use the freshest starch you have.
• Vanilla bean seeds: Real bean scraped in gives everything that floral, deep vanilla aroma.
• Instant oats: Acts like a sponge so the bottom stays crisp, not soggy.
• Egg and milk: Make the crust shiny and golden. Use your best egg for glossiest results.
• Coarse sugar for sprinkling: Gives the outside a sparkly, crunchy bite. Turbinado or demerara are my favorite choices.
• Vanilla ice cream for serving: If you want to really treat yourself, a scoop of ice cream on top is next-level good (store-bought or homemade works).

Easy-To-Follow Steps

Chill the Formed Galette:

Once shaped, tuck the galette tray in the freezer for 15 minutes. This keeps the edges steady in the oven.

Do the Filling:

Mix up cut rhubarb and strawberries with brown sugar, lemon zest, lemon juice, cornstarch, and vanilla bean seeds. Coat everything well and wait ten minutes—fruits will get juicy and glossy.

Shape and Add Fruit:

Sprinkle oats right in the middle of your rolled dough. Put the fruit on top, but leave a fat border. Fold the dough edges up and over, overlapping as you go for a rustic look.

Bake It:

As it chills, get the oven hot—set it to 375 F (around 190 C). Take the cold galette out, brush the edges with the mixed egg and milk, and shower on coarse sugar. Bake 40–45 minutes. You want bubbling fruit and a deep golden crust.

Prep the Dough:

Pulse flour, sugar, and salt in a food processor. Drop in cold butter and run it for about a minute—stop when you just see pea-sized bits. Drizzle in ice water slowly and pulse again so it looks just shaggy but holds together. Tip onto a floured surface, press into a thick disc (don’t knead), wrap, and chill for an hour.

Roll Out the Dough:

Roll your chilled dough on a lightly floured table until it’s wide and flat, about 1/8 inch thick. Gently move to a parchment-lined tray.

Time to Serve:

Let it hang out for about 10 minutes straight from the oven. That way, the juices can set up a bit. Cut into slices and serve warm or just at room temp—best with ice cream.

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Worth Knowing

I just love the way a whole vanilla bean fills my kitchen with that cozy, sweet smell. Serving this on a big platter for everyone to share always takes me back—my grandma used to let me fold the crust and sprinkle the sugar when I was little.

How to Store

After it cools off completely, loosely drape foil over your galette and keep it in the fridge for up to three days. Warm slices in the oven to refresh the crispness. If you want to freeze it, wrap up tightly in plastic and then foil. It’ll last in the freezer for about two months.

Ingredient Swaps

Half the strawberries can be swapped out for fresh blueberries or raspberries if those are around. No vanilla bean? A teaspoon of a good vanilla extract mixed into the fruit does the trick. The crust turns out lovely with white spelt or pastry flour too.

Fun Ways to Serve

You can definitely enjoy this galette alone, but a scoop of vanilla ice cream makes it extra special. Sometimes I go with a little whipped cream, or even thick yogurt for more of a pudding vibe. It’s just as tasty for brunch as it is in the evening for dessert.

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Frequently Asked Questions

→ How do I achieve a flaky crust?

Start with very cold butter and don’t overwork the dough. If you chill the whole thing before it goes in the oven, it'll be super light and crisp.

→ Can I use frozen fruit?

Totally! Just make sure to thaw and drain them first or you’ll get a soggy base. Fresh is best if you can swing it.

→ What other fruits pair well?

Mix in some blueberries or raspberries, but keep things tart and sweet to balance everything out.

→ Why add oats under the filling?

Oats grab any extra liquid so you won’t end up with a soggy middle. Super helpful!

→ Serving suggestions?

Warm is best! Try a scoop of vanilla ice cream, or some barely sweet whipped cream on top.