The following is a write-up based on this recipe by Trisha Yearwood via the Food Network:
Let’s be honest—pies are great, but they can be a lot. All that crimping, trimming, latticing (is that even a word?)… it’s like pastry origami. The galette is pie’s low-maintenance, effortlessly cool cousin who doesn’t care about perfection and somehow always looks like it belongs in a French countryside picnic.
This particular beauty—featuring juicy strawberries, tangy rhubarb, and a golden, buttery crust—is adapted from a recipe by none other than Trisha Yearwood. Yep, the country music queen also knows her way around a rolling pin. And when spring rolls in, dragging baskets of strawberries and stalks of rhubarb behind it like a farmers market fairy godmother, it’s galette season, baby.
Crust First, Because We’re Adults and We Can Handle It
Before we get to the juicy, jammy, fruit magic, we have to handle the crust. But don’t panic—this one’s easy. Toss flour, sugar, and salt into a food processor, pulse it a few times like you mean it, then invite butter to the party. You’re looking for a “coarse meal” texture here—think sandy beach vibes, not smooth dough yet.
Now slowly add some ice water and pulse until the dough starts clumping together like it’s trying to make friends. Wrap it up, squish it into a disk, and let it chill in the fridge for at least an hour (yes, the dough and you—treat yourself).
Filling: Strawberries, Rhubarb, and a Little Skillet Sorcery
Now for the star players: strawberries and rhubarb. While your dough is having its cold spa day, grab a skillet and sauté chopped rhubarb with a little butter. This softens the tang just enough so it doesn’t punch you in the taste buds.
Once that’s done, toss the rhubarb with sugar and invite the strawberries to the bowl. Sprinkle in some cornstarch—it’s your anti-soggy insurance policy—and mix until the fruit’s looking glossy and ready to go.
Let’s Build a Galette
Grab your chilled dough and roll it out on a floured piece of parchment paper until it’s about a 12-inch circle. It’s okay if it’s not a perfect circle—remember, the galette doesn’t judge. Chill that rolled dough again for a bit so it doesn’t melt under pressure later.
Pile your fruity filling into the center of the dough, leaving about an inch and a half border (give it space to breathe, ya know?). Then fold those edges over like you’re tucking in a sleepy baby. Brush the crust with a quick egg wash—just one beaten egg with a splash of water—to give it that bakery glow-up.
Bake It ‘Til You Make It
Slide your galette into a 425°F oven and bake for 30–40 minutes, or until the crust is golden and the fruit looks like it’s bubbling with secrets. Let it cool right on the baking sheet. Once it’s firm enough to move without flopping, transfer it to a plate like the showstopper it is.
Final Thoughts
This galette is basically the little black dress of desserts—easy, flattering, and always appropriate. No pie pan, no drama, and no regrets. Serve it warm, serve it cold, serve it with ice cream, or just grab a fork and go in solo. You made a galette. You’re winning.
