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Strawberry Blueberry Galette with Rhubarb (Easy & Gluten-Free Crust)

strawberry-blueberry-galette-with-rhubarb-(easy-&-gluten-free-crust)

Ana Ankeny

By: Ana Ankeny Posted: 6/8/22

Fresh summer berries and tart rhubarb come together in this scrumptious Strawberry Blueberry Galette with Rhubarb. You get a little bit of tartness from the rhubarb and just enough sweetness from the berries. With our no-fail method you don’t need to have advanced baking skills to make this flakey, gluten-free galette. Make this dessert extra special with a scoop of your favorite vanilla ice cream for the ultimate summertime dessert.

Overhead view strawberry blueberry galette with rhubarb on parchment paper with fresh berries and Shasta daisies scattered around.

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An Easy Strawberry Blueberry Galette for summer

In search of a new dessert recipe to try this summer? Look no further! This Blueberry Galette is the perfect summertime dessert. It’s easy and fun to make and can be made gluten-free and dairy-free if you need. Serving a slice of this berry-filled dessert warm with a scoop of ice cream on top, makes for one mouth-watering experience.

All ingredients for strawberry blueberry galette with rhubarb arranged together in small bowls.

Ingredients for Gluten Free Strawberry Galette with Rhubarb

Crust:

  • All-purpose gluten-free flour blend – may use regular unbleached all-purpose flour if gluten-free is not needed.
  • Sugar – for a touch of extra sweetness to balance out the tart of the rhubarb, we added a little cane sugar.
  • Fine salt
  • Butter – unsalted butter that’s cold and cubed. For dairy-free galette, use a plant-based stick butter, cold and cubed.
  • Egg
  • Cold water

Filling:

  • Rhubarb – fresh rhubarb that’s diced small. If you don’t have rhubarb, you can substitute additional berries.
  • Strawberries – use fresh strawberries that are hulled and diced or sliced
  • Blueberries – use fresh blueberries, washed and dried
  • Sugar
  • All-purpose gluten-free flour blend – may substitute arrowroot starch or cornstarch, or all-purpose unbleached flour if gluten-free is not needed
  • Lemon juice – for additional lemon flavor, add 1 teaspoon lemon zest to the filling.
  • Ground cinnamon
  • Pure vanilla extract

Brushing Glaze:

  • Egg
  • Sugar – we use cane sugar, may use any fine crystal sugar

Tip!

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Galette filling of fresh sliced strawberries, blueberries, and rhubarb in clear glass mixing bowl.
Filling for strawberry blueberry galette with rhubarb on center of rolled out gluten free pastry crust.
Strawberry blueberry rhubarb galette with edged folded up, brushed with egg wash, sprinkled with cane sugar on parchment paper ready for baking.

Instructions for how to make this Strawberry Blueberry Galette recipe

  1. Preheat the oven to 375 degrees. Line a no rimmed baking sheet with parchment paper (this will be important for rolling out dough later). 
  2. Make the pie dough: In a large bowl add the gluten free flour blend, sugar, and salt. Mix together. Add the butter, egg, and water and using a pastry blender, cut the butter in until pea sized and crumbly and dough starts to form. Using your hands, work the dough and form into a dough ball. Place the dough ball in the mixing bowl, cover with plastic wrap, and place in the fridge to chill for 10-15 minutes.
  3. Make the blueberry filling: While the dough chills, in a small bowl combine all filling ingredients, mix together then set aside.
  4. Place the slightly chilled dough in the middle of the parchment-lined baking pan. Using a rolling pin, roll out to a circular shape ¼-inch thick.  Dust lightly with flour if dough sticks to the rolling pin.
  5. Place the filling mixture in the center of the rolled out dough leaving 2-3-inches of dough exposed around the edges. Note: It may seem like a lot of filling but the filling cooks down nicely. 
  6. Fold the edges of the dough up onto the filling mixture by lifting one section of parchment paper at a time to flip the dough 2-3-inches onto the filling. 
  7. Whisk the egg in a small bowl to make the egg wash, using a pastry brush, brush generously on dough. Sprinkle egg washed dough with cane sugar.
  8. Bake galette for 40-45 minutes or until the crust is golden brown and the filling is bubbling. Remove from the oven and let cool for 30 minutes before slicing into 8 even pieces.
Close up view slice of gluten free strawberry galette with rhubarb slightly removed from entire galette.

Tips for making a galette

  • Rolling the dough – if the dough is too ‘sticky’ or ‘wet’ while rolling out, sprinkle generously with flour, then continue rolling dough. You can also chill the dough for longer (15-20 minutes) to make it easier to roll out dough.
  • Amount of filling – we have tested and re-tested this recipe to make it perfect, and trust us, the filling amount will fit in the galette as it cooks down nicely.
  • Pastry dough options – this galette recipe also works with our gluten-free homemade pie crust recipe!
  • Wrapping the dough over the berries – our easy fail-proof method of lifting the parchment paper to flip each dough section over the berries is our secret to making this summer rustic dessert perfect and easy.
Two plates with slice of strawberry galette with blueberries and rhubarb, single scoop of vanilla ice cream on side.

Serving options for a strawberry blueberry galette

There nothing more beautiful than a strawberry blueberry galette with rhubarb to kick off the summer and to serve it up, here are our favorite ways:

  • Top with whipped cream (coconut whipped cream for non-dairy)
  • Add a scoop of you favorite vanilla ice cream (non-dairy if needed)
  • A sprinkle of cinnamon and cup of coffee/tea on the side for a delicious afternoon treat

How to store a galette

A fresh galette is best served the day of baking for optimal flavor and flaky pastry crust, but keep leftovers in an airtight container in the fridge for up to 4 days. Leftover galette for breakfast? Count us in!

Overhead view strawberry blueberry galette with rhubarb, one slice cut and pulled back from entire pastry. Scoop of ice cream on center of galette.

Frequently Asked Galette Questions:

  • What is a galette? What makes a galette a galette? A flakey, pastry base that’s topped with either sweet or savory fillings and has edges that are roughly folded over to create a beautiful, rustic-looking pastry. Galettes are a free-form, easier version of a pie where no pie pan is needed, and no fancy crimping of the edges. So essentially it’s a pie without the fuss!
  • How do you keep the bottom of the galette from getting soggy? Adding flour or some sort of thickening agent like arrowroot or cornstarch to the fruit will help to absorb the juices from the fruit and thus reduce the chances of a soggy crust. Another tip is to dust the crust with a little bit of cornmeal or breadcrumbs before adding the filling.
  • Is a galette and pie crust the same? The actual dough that is used to make a galette and pie crust can be use interchangeably. In fact, our gluten-free homemade pie crust can also be used to make galette. The shaping of the dough is what makes them different. See the first question for the difference.

Sweet Berry Desserts to Try

FAQs continued…

  • How do you know if the galette is done? The galette is done with the filling is nice and bubbly and the crust turns golden brown.
  • Can you refrigerate galette dough overnight? You sure can. Simply form it into a disk and wrap it in plastic wrap. You can refrigerate the dough for up to 3 days or up to 3 months in the freezer. To roll it out, you will need to let the dough set so that it is chilled but not so cold that it is hard and difficult to form into a round shape.
  • Can you use frozen blueberries in galette? Typically frozen blueberries and other frozen fruit can be used as a substitute for fresh. We suggest adding them in frozen (not thawed) and because frozen fruit tends to create more juice to then increase the the amount of flour or starch by 1.5x. So for example, if the recipe calls for 2 tablespoons, add 3 tablespoons.

Overhead view strawberry blueberry galette with rhubarb on counter with one round scoop vanilla ice cream in middle of galette.

Recipe

Strawberry Blueberry Galette with Rhubarb (Gluten-Free Option)

This Strawberry Blueberry Galette with Rhubarb has a little tartness with the perfect amount of sweetness. Fresh berries and flaky pastry crust come together for a rustic summer dessert.

Prep: 20 minutesCook: 40 minutesTotal: 1 hour

Ingredients

Crust:

  • 1 ½ cups all-purpose gluten-free flour blend (186g)
  • 1 tablespoon cane sugar
  • ½ teaspoon fine salt
  • 1 stick (½ cup) unsalted butter, cold and cubed
  • 1 egg
  • 1 tablespoons cold water

Filling:

  • 1 cup diced rhubarb
  • 1 cup sliced or diced fresh strawberries
  • ¾ cup fresh blueberries
  • ¼ cup cane sugar
  • 2 tablespoons all-purpose gluten-free flour blend or 1 tablespoon arrowroot starch
  • 1 tablespoon lemon juice
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract

Brushing Glaze:

  • 1 egg
  • 12 teaspoons cane sugar

Instructions

  1. Preheat the oven to 375 degrees. Line a no rimmed baking pan with parchment paper (this will be important for rolling out dough later). 
  2. Make the pie dough: In a large bowl add the gluten free flour blend, sugar, and salt. Mix together. Add the butter, egg, and water and using a pastry blender, cut the butter in until pea sized and crumbly and dough starts to form. Using your hands, work the dough and form into a dough ball. Place the dough ball in the mixing bowl, cover with plastic wrap, and place in the fridge to chill for 10-15 minutes.
  3. Make the blueberry filling: While the dough chills, in a small bowl combine all filling ingredients, mix together then set aside.
  4. Place the slightly chilled dough in the middle of the parchment-lined baking pan. Using a rolling pin, roll out to a circular shape ¼-inch thick.  Dust lightly with flour if dough sticks to the rolling pin.
  5. Place the filling mixture in the center of the rolled out dough leaving 2-3-inches of dough exposed around the edges. Note: It may seem like a lot of filling but the filling cooks down nicely. 
  6. Fold the edges of the dough up onto the filling mixture by lifting one section of parchment paper at a time to flip the dough 2-3-inches onto the filling. 
  7. Whisk the egg in a small bowl to make the egg wash, using a pastry brush, brush generously on dough. Sprinkle egg washed dough with cane sugar.
  8. Bake galette for 40-45 minutes or until the crust is golden brown and the filling is bubbling. Remove from the oven and let cool for 30 minutes before slicing into 8 even pieces.

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Overhead view strawberry blueberry galette with rhubarb on parchment paper, fresh berries and Shasta daisies scattered around Galette.

Photo Credit: The photos in this blog post were taken by Rachel of Half Acre House

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!

Ana Ankeny

Ana Ankeny

Ana is a recipe developer, fellow food blogger, and Pinterest manager. She lived in Blue Earth, MN with her husband and four boys. She’s on a mission to turn highly-processed meals into real-food meals…one dish at a time! She loves spending time with her family, powerlifting, traveling, and being in the kitchen.

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