Rhubarb-Raspberry French Galette

I made a French galette the other day. Thinned out the rhubarb in the garden and got some raspberries from the market although it is great with strawberries too. A galette is like a pie only you don’t have to be so careful about putting the dough in a pie tin and you can put almost any fruit for them. Here’s how I did it.


First I cut about 2 cups rhubarb from the garden (cut leaves off-use only stalks) into 1-2 inch pieces and added 1 tablespoon lemon juice and lots of sugar because rhubarb is so sour (about 1 cup). The variety of rhubarb in my garden is called Victoria, a green variety although there are many other varieties. Then I added 2 tablespoons flour and stirred it up in a bowl. Lastly I added 1 cup of raspberries and gently folded them in to keep them intact.

galette_dough ready to roll out

Make the dough. I use Debra Madison’s recipe from ‘Seasonal Fruit Desserts’. The recipe makes the lightest flakiest crust I’ve ever made.

galette_roll dough on cutting board

After refrigerating it for about 30 minutes, I roll it out thin approximately round or oval. This is what I love about galettes – you don’t have to be perfect in its shape. Kinda like a farmhouse pie.

galette_picking it up

Now transfer the dough to a cookie sheet that has parchment paper on it (to keep from sticking)

galette_rolled out

Here it is ready for the filling.

galette_ready to cook

Put the rhubarb-raspberry mixture in the middle and fold up the sides. Sprinkle crust with a little sugar. Bake for about 50-55 minutes at 375°F. Check it often. If you see it starting to burn, cover it loosely with foil to keep crust from burning.


I couldn’t even get a picture before it was half eaten!