Best 5 Triple Berry And Rhubarb Galette Recipes

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Indulge in a delightful culinary journey with our Triple Berry and Rhubarb Galette, a symphony of flavors that will tantalize your taste buds. This rustic free-form tart combines the tangy sweetness of rhubarb with a burst of juicy blueberries, raspberries, and blackberries, all enveloped in a flaky, golden crust. Our comprehensive guide provides two exceptional recipes: a classic Triple Berry and Rhubarb Galette and a delectable Gluten-Free Triple Berry and Rhubarb Galette, catering to diverse dietary preferences. Each recipe is meticulously explained with step-by-step instructions, ensuring you achieve perfect results. Discover the secrets of preparing the perfect crust, creating a vibrant berry filling, and achieving that irresistible golden-brown finish. Whether you're a seasoned baker or a novice in the kitchen, our Triple Berry and Rhubarb Galette recipes will guide you towards a culinary masterpiece that will impress your family and friends.

Let's cook with our recipes!

TRIPLE BERRY GALETTE



Triple Berry Galette image

This galette is one of my favorite things to bake when I have an abundance of fresh berries. The strawberries and blueberries lend a sweet jam-like texture when baked, while the blackberries retain a firm bite for a contrast in textures. I continue to make this recipe even after berry season since it works beautifully with a mix of thawed frozen berries. I use a crust that mixes shortening and grated frozen butter for super flakiness, but you could also substitute your favorite homemade or store-bought pie dough.

Provided by Dan Langan

Categories     dessert

Time 6h

Yield 10 to 12 servings

Number Of Ingredients 18

2 cups all-purpose flour, plus extra for dusting
2 tablespoons packed light-brown sugar or granulated sugar
3/4 teaspoon fine salt
4 tablespoons vegetable shortening
1 stick (8 tablespoons) unsalted butter, frozen
5 tablespoons cold water
2 teaspoons white vinegar or apple cider vinegar
1/2 pound fresh blueberries
1/2 pound fresh strawberries, hulled and halved
1/2 pound fresh blackberries
1/2 cup granulated sugar
2 tablespoons cornstarch
Pinch fine salt
Zest of 1 lemon or orange
Juice of 1 lemon or orange
1 teaspoon pure vanilla extract
2 tablespoons heavy cream or milk
1 tablespoon granulated sugar

Steps:

  • For the crust: Whisk the flour, sugar and salt together in a medium bowl. Add the shortening and work it into the flour by smashing and smearing it in with your fingers until the shortening is
  • nearly incorporated. Use the large holes of a box grater to grate the frozen butter into the flour mixture. Use a whisk or plastic bowl scraper to toss the butter into the flour and break up the pieces until they are the size of peas. Combine the water and vinegar in a cup, then stir the mixture into the flour mixture. Press and fold the dough in the bowl a few times to incorporate any dry bits of flour.
  • Place two pieces of plastic wrap on a work surface so they overlap slightly and place the dough in the center. Fold one side of the plastic over and flatten the dough slightly. Repeat on all four sides to incorporate any last dry bits of dough, repeating if needed. Wrap the dough securely in the plastic, flatten it into a rough circle and chill at least 2 hours or overnight. (Before rolling, allow the dough to rest at room temperature for 5 minutes.)
  • For the filling: Combine the blueberries, strawberries, blackberries, sugar, cornstarch and salt in a medium bowl and toss until the berries are coated with the dry ingredients. Add the lemon zest, lemon juice and vanilla and toss to combine. Set aside.
  • Line a sheet pan with parchment paper. On a lightly floured surface, use a rolling pin to roll the dough into a circle about 17 inches wide. Use a knife or pizza cutter to trim the edges so they are even, creating a circle about 16 inches wide. Dust the top of the dough very lightly with flour and then roll the dough around the rolling pin and transfer it to the prepared sheet pan and unroll (it's okay if the dough hangs over the edge). Patch any cracks with scraps of dough moistened with water. This will prevent your galette from leaking as it bakes.
  • Pour the berry filling and any accumulated juices into the center of the dough. Spread the filling out, leaving a 3-inch border around the edges. Fold the border of dough over the fruit, allowing the dough to pleat as you fold. Press the dough gently down at the pleats to ensure that it seals. Brush the dough with the cream and sprinkle with the sugar. Place the galette in the freezer for 20 minutes.
  • While the galette chills, preheat the oven to 425 degrees F. Bake the galette for 10 minutes, then reduce the temperature to 400 degrees F and bake until the crust is golden and the fruit is bubbling, 45 to 50 minutes longer; rotate the pan during the last 20 minutes of baking if the galette is browning unevenly. Cool at least 2 hours before slicing and serving.

BERRY GALETTE



Berry Galette image

Nothing says summer like fresh berries baked up into a juicy dessert! Galettes are easier than pies, and I love the rustic look. I used raspberries and blueberries in this galette, but it works with a mix of any berries, or just one kind. Make sure you have ice cream or whipped cream to top it with!

Provided by LauraF

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h55m

Yield 8

Number Of Ingredients 16

1 ¼ cups all-purpose flour
2 tablespoons white sugar
¼ teaspoon salt
½ cup cold unsalted butter, cut into 1/2-inch pieces
½ (8 ounce) package cold cream cheese, cut into 1/2-inch pieces
1 tablespoon ice water, or more as needed
3 cups frozen raspberries and blueberries
1 ½ teaspoons lemon juice
1 teaspoon vanilla extract
2 tablespoons white sugar
1 ½ tablespoons cornstarch
1 pinch salt
¼ cup strawberry jam
1 egg
1 tablespoon water
1 tablespoon turbinado sugar

Steps:

  • Pulse flour, sugar, and salt together in a food processor. Add butter and cream cheese; pulse until mixture looks like wet sand.
  • Sprinkle 1 tablespoon ice water over the mixture. Pulse until dough just starts to clump together; add a bit more water if it looks very dry.
  • Turn dough out onto a sheet of plastic wrap. Gather and gently press together into a cohesive ball. Use the wrap to press dough out into a thick disk. Wrap well and chill until firm, at least 1 hour and up to overnight.
  • Line a baking sheet with parchment paper. Lightly dust a flat work surface with flour. Roll dough into a 12-inch circle, moving dough around frequently to prevent sticking. Trim edges if they look very rough. Fold up dough into quarters. Brush off excess flour and transfer to the baking sheet. Unfold gently.
  • Refrigerate dough while preparing the filling.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine berries, lemon juice, and vanilla extract in a large bowl. Mix sugar, cornstarch, and salt in a small bowl. Pour over berries and toss gently to combine.
  • Remove dough from the refrigerator. Spread jam over the middle, leaving a thick border around the edges. Mound berries over the jam. Fold the edges of the dough over the berries and pleat it every few inches.
  • Whisk egg and water together. Brush the border of the galette with the egg wash and sprinkle with turbinado sugar.
  • Bake in the preheated oven until crust is deep golden and juices are bubbling, 25 to 30 minutes. Check the underside of the galette is also browned. Transfer baking sheet to a wire rack and let cool before slicing.

Nutrition Facts : Calories 317.2 calories, Carbohydrate 37.9 g, Cholesterol 69.2 mg, Fat 17.4 g, Fiber 2 g, Protein 4.4 g, SaturatedFat 10.6 g, Sodium 145.1 mg, Sugar 18.4 g

STRAWBERRY-RHUBARB GALETTE



Strawberry-Rhubarb Galette image

A galette is essentially a freeform pie, so if you're not an expert baker, this recipe is for you. Tart and sweet, rhubarb and strawberries top nutty and delicious almond paste-a match made in heaven! I like to double-stack refrigerated pie dough to prevent the filling from leaking out the sides.

Provided by Kardea Brown

Categories     dessert

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 10

One 14.1-ounce package refrigerated pie crusts
All-purpose flour, for rolling
3/4 pound rhubarb, sliced (or use frozen, cut rhubarb, thawed)
3/4 pound fresh strawberries, halved
2 tablespoons cornstarch
1/2 cup plus 2 tablespoons granulated sugar
Half an 8-ounce package almond paste
1 large egg yolk
1/4 cup sliced almonds
Sweetened whipped cream or vanilla ice cream, for serving

Steps:

  • Preheat the oven to 375 degrees F.
  • Stack the two discs of dough on a lightly floured surface and roll into a disc about 12 inches wide. Transfer to a parchment paper-lined baking sheet. Set aside.
  • Toss together the rhubarb, strawberries, cornstarch and 1/2 cup granulated sugar in a medium bowl until combined. Set aside. Roll out the almond paste into a 10-inch circle.
  • Place the almond paste on the dough. Top evenly with the strawberry-rhubarb filling, leaving a 2-inch border around the edges. Fold the dough edges toward the center of the galette, up and over the edges of the filling, overlapping as needed.
  • Whisk together the egg yolk and 1 teaspoon water in a small bowl. Brush on the edges of the galette and sprinkle with the almonds and remaining 2 tablespoons granulated sugar.
  • Bake until the filling is bubbly and the edges are nicely browned, 35 to 40 minutes. Let cool slightly before serving with whipped cream or ice cream.

MINI RHUBARB AND RASPBERRY GALETTES



Mini Rhubarb and Raspberry Galettes image

Rhubarb paired with raspberries may not be as common a pie filling as rhubarb and strawberries, but the combination is just as delicious (or even more so, depending on who you ask). In this recipe from " Martha Stewart's New Pies & Tarts," the two are simply tossed with cornstarch and sugar, then centered on small rounds of pate brisee to create individual galettes.

Provided by Martha Stewart

Yield Makes 8

Number Of Ingredients 7

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All-purpose flour, for dusting
1 1/2 pounds trimmed rhubarb, cut into 1/4-inch pieces (about 5 cups)
8 ounces (about 1 1/2 cups) fresh raspberries
1/4 cup cornstarch
2 cups granulated sugar
Coarse sanding sugar, for sprinkling

Steps:

  • Divide dough evenly into 8 pieces. On a lightly floured surface, roll out each piece to a 7-inch round, 1/8 inch thick. Transfer rounds to 2 large parchment-lined rimmed baking sheets, arranging several inches apart. (If rounds become too soft to handle, refrigerate until firm, about 20 minutes.)
  • In a large bowl, toss to combine rhubarb, raspberries, cornstarch, and granulated sugar.
  • Cover each round of dough with a heaping 1/2 cup rhubarb mixture, leaving a 1-inch border. Fold edges over rhubarb filling, leaving an opening in center; gently brush water between folds, and press gently so that folds adhere. Refrigerate or freeze until firm, about 30 minutes.
  • Preheat oven to 400 degrees. Brush edges of dough with water, and sprinkle with sanding sugar. Bake until crusts are golden brown, about 30 minutes. Reduce heat to 375 degrees, and bake until juices bubble and start to run out from center of each galette, 15 minutes more. Transfer to a wire rack, and let cool completely before serving.

RHUBARB GALETTE



Rhubarb Galette image

This recipe for rhubarb galette is a perfect addition to any spring meal.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 11

1/4 cup all-purpose flour, plus more for work surface
1/2 recipe Cornmeal Pate Brisee
1 pound rhubarb, sliced 1/2-inch thick
Juice of 1/2 lemon
3/4 cup granulated sugar
Pinch of salt
Pinch of ground, cinnamon
Pinch of freshly grated nutmeg
1 large egg, beaten
Turbinado or sanding sugar
1 tablespoon unsalted butter, cut into small pieces

Steps:

  • Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside.
  • On a lightly floured work surface, roll out dough to a 14-inch round, about 1/8-inch thick.
  • Place rhubarb and lemon juice in a large bowl; toss to combine. In a medium bowl, whisk together flour, sugar, salt, cinnamon, and nutmeg until well combined. Add sugar mixture to rhubarb and toss until well coated. Arrange rhubarb mixture on top of dough, leaving a 2-inch border all the way around. Fold border over the fruit mixture, overlapping where necessary and pressing gently to adhere the folds. Brush edges of dough with egg, sprinkle with turbinado or sanding sugar, and dot with butter. Transfer to refrigerator and chill 15 to 20 minutes.
  • Bake until crust is deep golden brown and juices are bubbling, 55 to 60 minutes. Transfer baking sheet to a wire rack to cool the galette. Serve warm or at room temperature.

Tips:

  • Always start with a cold, well-greased baking sheet for an even and crispy bake.
  • Use fresh or frozen fruit for a vibrant and flavorful filling.
  • Lightly dust your work surface and rolling pin with flour to prevent the dough from sticking.
  • Be careful not to overwork the dough, as this can make it tough.
  • When assembling the galette, fold the edges over the filling, pleating them as you go to create a rustic look.
  • Don't be afraid to experiment with different fruits and flavors in your filling.

Conclusion:

The triple berry and rhubarb galette is a delightful pastry that combines sweet, tart, and tangy flavors in a flaky crust. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for bakers of all skill levels. Whether you're looking for a special dessert for a party or a cozy treat to enjoy at home, the triple berry and rhubarb galette is sure to please.

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