Pie Day 2012: Rhubarb Cherry Strawberry Galette

by Sarah on June 20, 2012

A galette is kind of a pie, right?  Close enough.  Today is Pie Day, 2012 and I also happened to make this galette recently.  Kismet.

And true to form, I didn’t plan this in any way, shape or form.  I bought rhubarb at the grocery store because it was there.  I put some cherries in it because they happened to be on the tree.  Strawberries?  They appeared in my refrigerator–so I used them.  I got the bright idea to make a galette because I’m lazy and didn’t want to make two pie crusts.

And somehow it all paid off.

I looked at this recipe from Alice Waters.  Too complicated.  Beautiful, but complicated.  See the above paragraph where I stated I was lazy.  I then came across this recipe from Ken Oringer.  Just right!  Of course, I modified it very slightly to include the other fruits but it’s basically the same.  And pretty perfect.  The crust!  A snap to make and almost shortbread-like in texture and flavor.

I was totally procrastinating about making this pastry.  I didn’t want to mix it or roll it or do anything with it for that matter.  I was definitely having a Lazy Sunday.  But I thought of you, Dear Readers, and got to work.  Except it wasn’t really any work.  I tossed everything into the food processor and pulsed it a few times.  Then it was dough.


That was easier than I thought.

After an hour or so in the fridge, just roll it out into a gigantic circle then transfer the dough to a parchment-lined baking sheet.  If you fold the dough in quarters, it’s way easier to move.

Then comes the fun part of putting the thing together.  One genius move is putting a layer of ground almonds and flour underneath the fruit to absorb some of the juices and make it all come together in beautiful, fruity harmony.

Bake the thing, yadda yadda yadda, till it’s about done.  What old Ken forgot to mention was that the galette is likely going to leak all over the place.  At this point, we tipped the pan over the sink and poured some of it off so that the bottom wouldn’t get soggy.

Glaze the top of the sucker with a mixture of water, Cognac and jelly.  Ken Oringer used apricot preserves but guess what?  I didn’t have any.  I think any jelly will work, as long as it’s complimentary to the fruit you’re using.  Maybe Concord Grape isn’t the right choice for this one, but currant, strawberry, or raspberry would be great.  I used some homemade wild plum jelly that my stepmom made.  It’s super tart and awesome.  Bake it again for a few minutes so it browns up and gets nice and glossy.

Then the stupid instructions tells you to let it cool for thirty whole minutes.  Um, I didn’t wait that long.  Fifteen minutes works too.  Don’t forget to buy vanilla ice cream.

Now get out there, kids, and celebrate Pie Day!  If rhubarb’s not your thing, here are some other good ones to try:

Nana’s ‘Favorite’ Blueberry Pie

Apple-Cranberry Pie with Streusel Topping

Pomegranate Chiffon Pie

Cherry Pie

And here are some good ones from some friends around the internets:

Vanilla Garlic’s Blueberry Pie with Thyme and Honey

The Apron Archives’ Florida Key Lime Pie

Sacatomato’s Lime Chiffon Pie with Blueberries

Foodie Brides’ Southern Comfort Apple Pie

Matt Bites’ Tart Cherry Hand Pies

Rhubarb-Cherry-Strawberry Galette


  • 2 cups plus 3 tablespoons all-purpose flour, divided, plus more for dusting
  • 1 cup granulated sugar, divided
  • 1/2 teaspoon salt
  • 2 sticks cold unsalted butter--cut into cubes and divided
  • 1/3 cup plus 1 teaspoon ice water, divided
  • 3 tablespoons ground almonds
  • 1 1/2 pounds fresh rhubarb
  • 1/2 pound strawberries
  • 1/2 pound bing cherries, pitted
  • 2 tablespoons apricot preserves or other jelly of your choosing (I used wild plum)
  • 1 1/2 tablespoons Cognac


  • Preheat the oven to 375°.
  • In a food processor, combine 2 cups flour, 1 tablespoon sugar and the salt. Scatter 1½ sticks of the cubed butter evenly around the blade and pulse a few times, allowing clumps of the butter to remain. Drizzle ⅓ cup of ice water over the mixture while pulsing to create a loose dough. Remove the dough from the processor and place in the middle of a large piece of plastic wrap. Gather the plastic around the dough, press it together to form a ball and refrigerate for 1 hour.
  • In a bowl, whisk together the remaining 3 tablespoons flour, ¼ cup sugar and the almonds. Set aside.
  • Split the rhubarb stalks in half down the middle and cut them into 1½-inch lengths. Cut the strawberries in halves or quarters, and mix in the cherries.
  • On a lightly floured work surface, roll the rested dough out in a 15-inch circle, about ⅛-inch thick. Carefully transfer the dough to a baking sheet and spread the reserved almond flour evenly in the middle, leaving 4 inches on all sides of the dough. Mound the rhubarb on top of the almond flour and gently fold the sides of the dough up around the edges of the rhubarb, piecing the dough together to avoid leaving any holes in the edges. Sprinkle the remaining ⅔ cup sugar and the remaining butter cubes over the rhubarb.
  • Bake for 1 hour and 30 minutes, rotating the galette halfway through, until the bottom and edges of the crust are golden brown. You may need to pour off some accumulated juices at this point.
  • In a small bowl, whisk the preserves or jelly with the remaining 1 teaspoon ice water and Cognac. Use a pastry brush to generously brush the liquid all over the edges of the galette. Place the galette back in the oven and bake for about 2 minutes longer, until a glossy finish forms on the crust.
  • Let the galette cool on the baking sheet for 5 minutes, then transfer to a cooling rack and let cool completely.
  • Serve with vanilla ice cream.


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