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This Strawberry Rhubarb Puff Pastry Galette is the best warm-weather dessert. A sweet and sour mix of fresh strawberries and rhubarb is baked in buttery puff pastry, then served warm with vegan ice cream. Vegan, Gluten- and Grain-Free Option.
This Vegan Strawberry Rhubarb Galette instantly brings me back to my childhood days spent in my grandma’s garden. Freshly picked strawberries and garden-fresh rhubarb are tossed with lemon, sugar, and cardamom, then baked in a buttery pastry to give you a sweet-tart dessert that practically screams “summer.” If you’re craving the flavors of fresh summer produce, this charming and rustic treat is for you!
Table of Contents
What is a Galette?
Is it a pie? Is it a tart? Well, a galette is a little bit of both!
Think of a galette (meaning “flat cake” in French) as a rustic open-faced pie. A sweet or savory filling is surrounded by a flaky pastry and left open in the middle to give you a bird’s-eye view of what you’ll bite into after it’s done baking.
I like making galettes year-round but find myself whipping them up more often during spring and summer. My savory Tomato Galette is one of my favorite ways to use up all of my late summer tomatoes, while I like to serve this Healthy Berry Galette as a sweet vegan dessert after a heavy dinner. One of my new favorites, this Vegan Strawberry Rhubarb Galette, is a pure celebration of summer thanks to its two starring ingredients: fresh strawberries and rhubarb.
Sweet strawberries and tart rhubarb are a classic pairing you’ll see in countless spring and summer desserts, like my Strawberry Rhubarb Pie and my Vegan Strawberry Rhubarb Crisp! They complement each other so well and become nice and juicy when baked.
For this sweet vegan galette, I tossed the duo with lemon juice, sugar, vanilla, and cardamom to really help them pop. Surrounded by a crisp and buttery puffy pastry, each bite only gets better when you add a scoop of vegan vanilla ice cream to the mix!
Ingredients for This Strawberry Rhubarb Galette
Made from a mix of 12-ish fresh and pantry staple ingredients, this vegan galette recipe comes together fairly easily. Plus, we’re saving ourselves the hassle by using store-bought puff pastry! Here’s what you need to make this dessert:
- Puff Pastry: this pre-made buttery dough tastes like it was baked in a French bakery, but all you have to do is thaw it, roll it out, and fill it with the strawberry rhubarb filling. You can find vegan-friendly puff pastry in the freezer section of most well-stocked grocery stores. Always read the label to ensure it isn’t made with butter or other animal byproducts.
- Rhubarb: there are plenty of ways to use this sweet-tart summer vegetable, but you’ll never go wrong pairing it with fresh strawberries. Use the rhubarb from your garden or pick some up from the farmer’s market. It should be plentiful throughout the summer months.
- Strawberries: fresh and juicy strawberries are best in this sweet galette. They typically peak in August but should be easy to find in most grocery stores and markets starting in June.
- Lemon Juice: a splash of tangy lemon juice balances the sweetness in the fruit filling. Use freshly squeezed or bottled lemon juice—whatever you have on hand!
- Cane Sugar: the sweetness from the sugar balances the sour and tart flavors in the filling. Feel free to use white, brown, or coconut sugar as a substitute if you’d like. Do not use maple syrup, as it will make the filling too wet.
- Cornstarch: this thickening agent will prevent the baked fruit filling from turning into a big mess. Try not to add more than the recommended 2 tablespoons, or else the filling will have a gummy texture. If you need a substitute, use an equal amount of tapioca flour instead.
- Maple Syrup: this is optional, but brushing it over the outside of the puff pastry gives the crust a glistening, golden finish.
How to Make This Strawberry Rhubarb Puff Pastry Galette
- Thaw the puff pastry, preheat the oven, and line a baking sheet with parchment paper.
- Mix the rhubarb, strawberries, lemon juice, cane sugar, vanilla, cardamom, and salt in a large bowl. Taste and adjust the flavors as needed. Add the cornstarch and stir until it has dissolved.
- Roll out the puff pastry with a rolling pin. Transfer it to the baking sheet.
- Place the fruit mixture in the center of the puff pastry. Fold the outer edge over the fruit and pinch the folds together to make a rim.
- Brush a light layer of maple syrup over the pastry, then sprinkle turbinado sugar on top.
- Bake the galette until the puff pastry is golden brown. Remove it from the oven and set it aside.
- Once the filling has set, slice the galette and serve each with a scoop of vanilla ice cream on top.
Caitlin’s Cooking Tips
- No soggy bottoms here: A thickening agent, like cornstarch, is a must in the galette filling! Without it, the strawberries and rhubarb will release too much moisture and make the puff pastry crust soggy instead of crisp and golden.
- Tips for shaping your galette: Remember that your galette should be as wide as it is tall to prevent too much liquid from collecting on the bottom. Place the filling in the middle of the rolled-out pastry, leaving a 1 1/2″ border around the edge to fold over the filling. Pinch the folds together to keep them in place and fold the pointy edges under to help the galette look more like a circle.
- Glaze the pastry for an irresistible shine: Although optional, I highly recommend brushing the puff pastry with maple syrup and sprinkling the turbinado sugar over top before baking. Together, they give the galette a shimmery, extra-sweet, and golden-brown crust.
Serving Suggestions
Because rhubarb and strawberries are both in season from spring through early fall, this galette is a perfect dessert to bring to all of your warm-weather celebrations. Think Memorial Day, the Fourth of July, or just a regular backyard barbecue! Let the galette sit for 10 minutes after it comes out of the oven, then serve each warm and gooey slice with a scoop of dairy-free vanilla ice cream or a dollop of whipped cream on top.
When you’re feeling fancy, you can decorate your baked galette with a few mint leaves, a little lemon zest, a drizzle of maple syrup, or a vanilla pod (only for decoration).
If you’re looking for more vegan summer desserts, you’ll also love this Puff Pastry Peach Galette, this No-Bake Chocolate Raspberry Tart, and these Blueberry Crumble Bars!
How to Store a Galette
You can store the baked and cooled galette whole or slice it first. The leftovers will keep for up to 3 days in the fridge. Keep the galette or individual slices wrapped in plastic to prevent the pastry from drying out.
To reheat, place as much of the galette as you plan on eating on a baking sheet and warm it in a 350ºF oven or toaster oven until the filling is bubbly and the pastry is crisp again.
Substitutions and Variations
- Grain and Gluten-Free Option: Swap the puff pastry for the 3-ingredient crust in this Healthy Berry Galette instead. Follow the baking instructions in that recipe (375ºF for about 35 minutes).
- Frozen Fruit Substitute: Frozen strawberries and/or rhubarb work as a substitute for fresh, but I recommend thawing and draining them before mixing them with the rest of the filling ingredients.
- Strawberry Substitute: Feel free to replace the strawberries with another berry you like, such as raspberries, blueberries, or blackberries.
Recipe FAQs
Puff pastry is not inherently vegan because it’s usually made with butter. However, it’s fairly easy to find vegan-friendly puff pastry (made without lard, dairy, or other animal byproducts) in the freezer section of most well-stocked grocery stores.
I haven’t tried it, but this recipe may also work with my 3 Ingredient Vegan Pie Crust or a store-bought crust instead of puff pastry. The crust will be a little denser but still good.
Yes, the galette can be assembled up to 2 weeks before baking. Place it in an airtight container or wrap it in plastic, then freeze. Bake the frozen galette when it’s time to eat, adding a few extra minutes to the bake time.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Strawberry Rhubarb Puff Pastry Galette
Ingredients
- 1 sheet store-bought puff pastry, thawed
- 1 stalk rhubarb diced
- 8 ounces fresh strawberries ends trimmed and sliced
- 1-2 teaspoons fresh lemon juice
- 3-4 tablespoons cane sugar
- 1 teaspoon vanilla extract or 2 teaspoons vanilla bean paste
- Pinch of cardamom optional
- 1/4 teaspoon salt
- 2 tablespoons cornstarch
- All purpose flour for dusting
- 2 teaspoons maple syrup optional, for browning the crust
- 1 tablespoon turbinado sugar optional; for the crust
Instructions
- Prep: Thaw the puff pastry according to package instructions. Preheat the oven to 400F and line a rimmed baking sheet with parchment paper.
- Filling: Add the rhubarb, strawberries, 1 teaspoon of lemon juice, 3 tablespoons of cane sugar, vanilla, cardamom (if using), and salt to a large bowl. Mix well, then taste one strawberry piece to see if you need to add more lemon juice or sugar. Once the fruit is seasoned to your liking, add the cornstarch and mix until it has dissolved and is translucent. Set aside.
- Puff Pastry: Generously dust a cutting board or clean work space and unfold the puff pastry onto the board. Dust lightly with flour, then use a rolling pin to roll it out slightly. I like to roll out the middle portion of each “side” to the dough resembles more of a circle. Transfer the puff pastry to the lined baking sheet.
- Assemble: Place the fruit mixture in the center of the puff pastry, using a spatula to form it into a rough circle; leave at least 1 1/2” of puff pastry along the edge of the dough. Begin to fold the outer edge of the puff pastry over the fruit, pinching your fold together to make an outer crust or rim for the galette. I like to fold the pointy edges of the puff pastry under so it looks like more of a circle.
- Prep the Crust (Optional): For a more golden and crispy crust, use a pastry brush to lightly coat the crust with maple syrup, then sprinkle the turbinado sugar on top.
- Bake: Bake in the middle rack of the oven for 25-30 minutes, or until the edges of the puff pastry have risen and are golden brown. Remove from the oven and let sit for 10 minutes to allow the fruit filling to set.
- Serve: Transfer to a cutting board and cut into 6-8 slices. Serve warm as-is, or topped with dairy-free vanilla ice cream or whipped cream. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the oven or toaster oven.
Recipe Notes
- Grain & Gluten-Free: Make the filling the same way, but make the 3-ingredient crust from this Healthy Berry Galette instead; bake according to that recipe, at 375 F for 35ish minutes.
Has anyone tried this recipe and cooked the filling beforehand ? I’m wondering because most fruit fillings with cornstarch need to be cooked before filling a pastry.
Hi Sylvia! This recipe was designed to not need to be cooked ahead of time; the cornstarch will absorb the juices as the heat activates it in the oven. If you cooked it ahead of time I think it would be a little too dry.
This galette is a thing of beauty, which I look forward to trying to replicate. Thanks for the recipe!
You’re very welcome, Gina 🙂