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I have found that life tends to come in seasons. Even beyond the four physical seasons of the year, our day to day rhythms ebb and flow with occasions and changes to the pace of life. Currently, Charlie and I are in a travel season (or travel “era” if you will… for all our Swiftie fans out there), not just for personal trips, but mainly for his work. Thankfully, I am able to join him on many of these travels and new adventures, but even with this excitement, we are in the process of adjusting to how our day to day rhythms have changed from our initial time living here in Germany. They now look a bit more like packing our tiny Mini Cooper convertible to the brim (fun for summer, but not so ideal for road trips. Hindsight is always 20/20!) and catching up with friends and laundry on the weekends. So, when I realized we would have a bit more time at home this Easter week, I immediately jumped into the kitchen, rolled up my sleeves and set about making a mess. It’s amazing how therapeutic working in the kitchen can be after days away, particularly when making a galette. I have come to love the simple art of the free form, flaky, fruity, bubbly goodness of a galette and this Easter Strawberry Galette is no exception with its hints of raspberry and rhubarb. Made in the shape of a cross, this galette, with all its messy edges and sweet yet slightly tart red center, feels like the perfect tangible reminder of this joyous and special, yet bittersweet season of holy week. The deep sacrifice of Jesus Christ on the cross of Good Friday which gives way to the pure joy and eternal hope in His resurrection on Easter Sunday is worth all our celebration and this simple strawberry galette can be one more small, tangible reminder of the life we now have through Him. So, whether you are sharing this Easter weekend with your family or friends, I hope you are able to reflect on and celebrate the truly amazing grace that the Lord has shown us while savoring the taste of a fresh Easter Strawberry Galette!

The Merits Of A Galette

It wasn’t until recently that I began making galettes, and wow have I come to love them! Free from the confines of a pan, galettes can take about any size or shape and be edited to highlight a variety of fruits and even savory options! Designed by the French, galettes essentially have the merits of a traditional pie, but without any top covering crust or use of a pie plate. Seeing how when we moved abroad we left most of our baking pans at home, this free form approach has become a favorite of mine! Regardless of how they slump, break, brown or bubble, a galette always comes with a whimsical sort of goodness. With a crisp buttery crust and a soft, thick fruit filling, galettes tend to leak any extra liquid that a typical pie might normally hold onto, therefore preventing the pastry from becoming soggy.

Red Fruit Filling

As spring seems to be the season of red fruits, it only feels fitting that this Easter strawberry galette reflect both the seasonal produce and color associated with Passion week. The sweetness of the strawberries beautifully balances the slightly tart nature of the rhubarb and raspberry jam, while the hint of lime brightens them all. Certainly, each of the fruits loses its vibrancy just slightly as they cook, however the final product is beautifully delicious all the same.

Ultimate Easter Strawberry Galette With Hints Of Raspberry & Rhubarb

Recipe

Easter Strawberry Galette With Hints Of Raspberry & Rhubarb

This galette, with all its messy edges and sweet yet slightly tart red center, feels like the perfect tangible reminder of this joyous and special, yet bittersweet season of holy week. Full of flaky, fruity, bubbly goodness, this strawberry galette is the perfect easy, sweet element for a brunch, dessert or afternoon tea!

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Prep Time 30

Cook Time 45

Resting Time 2

Total Time 3 15

Course Breakfast, Dessert, Side Dish

Ingredients

Pastry:

2 tbsp Granulated sugar
1.25 cups All purpose flour plus more for dusting
3/4 tsp Salt
10 tbsp Cold butter cut into pieces
1/4 cup Ice water

Filling

2 cups Sliced strawberries
1 cup Rhubarb cut into 1"-2" pieces, then sliced lengthwise
1/4 cup Granulated sugar
Zest of half a lime
1 tbsp All purpose flour
1/4 cup Raspberry jam
1 Egg slightly beaten
Coarse sugar for sprinkling

Instructions

Begin by preparing the pastry dough. Whisk the flour, sugar and salt together in a large bowl or food processor.
Cut in the butter with a pastry blender, your fingers or a food processor until the mixture resembles even, coarse sand without any larger pieces.
Next, add the ice water to the mixture and stir together with a fork until a dough forms. Use your hands to gather the dough into a rough ball. Divide the dough into two parts with one part larger than the other (1/3 and 2/3 sized portions respectively). Wrap each piece in plastic wrap or parchment paper and flatten into a small rectangle. Refrigerate until cold, about 2 hours or up to 2 days.
To prep for the filling, slice all the strawberries and rhubarb pieces and lay them out on a paper towel to absorb extra juices.
Once the dough has been chilled, it is time to begin assembling your strawberry galette cross! When ready to assemble, start by preheating the oven to 400℉.
Prepare the filling by tossing the strawberry slices and rhubarb slices with the granulated sugar, zest of half a lime and flour.
Roll out the larger piece of dough into a large rectangle on a slightly floured piece of parchment paper. On a separate piece of parchment, roll out the smaller piece of dough into a rectangle. Cut this smaller rectangle in half and attach each piece to the larger rectangle, one piece on each side to create the shape of a cross. Press the seams together.
Next, add the raspberry jam to a bowl and gently mix with a spoon to smooth. Spread the smoothed jam onto the dough cross, leaving a 1 ½" border bare along all the sides.
Layer the strawberry and rhubarb slices over the jam in 3 rows down the center and 2 rows on each side. Fold the edges of the pastry up and over the fruit and press it gently. If needed, you can cut diagonal slits in the inside corners of the cross to help the dough fold, however you will have less leakage as the galette cooks if you leave the dough intact.
Using the parchment paper, carefully transfer the galette to a rimmed baking sheet. Brush the edges with the beaten egg and sprinkle with the coarse sugar. Bake until the filling is bubbling and the crust is deep golden brown, about 40 to 50 minutes. Galettes always leak a little bit, so don't worry if the juices seep out onto the parchment!
Let the galette cool at room temperature for 15 minutes, then carefully use a long spatula to loosen the bottom of the crust from the parchment paper and slide it onto a serving plate. Serve warm or room temperature either plain or with a dollop of ice cream or whipped cream. Enjoy!

Keyword Easy, Fruity

Final Thoughts

Whether made for an Easter brunch, dessert or paired with a hot drink for afternoon tea, I have absolutely loved the mix of buttery, sweet and tangy flavors that fill this recipe and really might be persuaded to make it year round! This form of pastry is so versatile and truly can compliment a multitude of palettes. Have you ever made a galette? If so, did you make a sweet or savory recipe? Let me know in the comment section below and any other Easter related recipes you love to make! I personally have not made any savory galettes just yet, but certainly might give them a try in the future. In the meantime, I hope you enjoy this sweet strawberry galette and have a wonderful Easter weekend!

Happy Easter!