Strawberry-Rhubarb Buckwheat Galette

I'm excited to share this Strawberry-Rhubarb Galette recipe, a perfect spring dessert. If you're searching for a special treat that embodies the essence of the season, this is it. The delightful pairing of strawberries and rhubarb marks the return of spring and evokes cherished memories of scouring local farmers' markets for these vibrant ingredients. This year, I've discovered a recipe that beautifully highlights these flavors—a favorite I foresee enjoying for many years. Although simple to make, this galette delivers results that will exceed all expectations. Notably, this is the only recipe on my website that wasn’t originally created by me. It was so impressive that I felt compelled to share it; the original can be found on the Bon Appétit website.

Serves 6

INGREDIENTS

FOR THE DOUGH:

• 1 cup all-purpose flour, plus more for dusting

• ⅓ cup buckwheat flour

• 3 tablespoons granulated sugar

• 1 teaspoon kosher salt

• ½ cup (1 stick) cold unsalted butter, cubed

• 1/4 cup ice water

FOR THE FILLING:

• 1 lb. rhubarb, cut into ¾-inch pieces

• 8 oz. strawberries, hulled and sliced

• ⅓ cup sugar, plus more for sprinkling

• 1 tablespoon plus 1½ teaspoons cornstarch

• ½ teaspoon vanilla extract

FOR ASSEMBLY:

• 1 large egg, lightly beaten

INSTRUCTIONS

Pulse together the all-purpose flour, buckwheat flour, sugar, and salt in a food processor. Add the cubed butter and pulse a few times until you achieve pea-sized crumbs. Gradually add the ice water and pulse for about 5 seconds, just until the dough starts to come together. Be careful not to over-process.

Transfer the dough to a lightly floured surface. Gently knead to form a smooth ball, then flatten into a 3/4-inch thick disk. Wrap in plastic wrap and refrigerate for 2 hours.

Preheat your oven. In a mixing bowl, combine the rhubarb, strawberries, sugar, cornstarch, and vanilla extract, stirring until the fruit is evenly coated.

On a floured surface, roll out the chilled dough into a circle about 1/4-inch thick. Transfer the dough to a lined baking sheet. Spread the fruit mixture in the center of the dough, leaving a 2-inch border around the edges. Fold the edges of the dough over the filling, pleating as needed to create a border. Brush the dough with the beaten egg and sprinkle generously with additional sugar.

Bake in the preheated oven at 375°F (190°C) until the crust is golden and the filling is bubbly about 45 to 50 minutes. Let the galette cool on the baking sheet on a wire rack. Serve the galette warm or at room temperature.