Rhubarb and Apple Galette

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A simple yet impressive fruit galette made from store-bought sweet shortcrust pastry, fresh rhubarb and apple, plus a little lemon and sugar!

A slice of fruit galette with whipped cream and honey is served on a pink plate with a gold fork; the rest of the galette is in the background.

A galette is simply a French free-form tart, which is one of the most simple but beautiful desserts that can be made with a variety of fruits! This Rhubarb and Apple Galette version is a great winter warmer, and an easy way to impress. The end result looks amazing, yet the process is super simple.

Ingredient notes:

Pastry sheets, rhubarb stalks, two apples, two eggs, vanilla extract, sugar, lemon juice, and a small bowl of flour on a countertop.

Apple: Apples and pastry are one of the best dessert combinations! I like to use a Granny Smith or Pink Lady apples, but as always, feel free to use your favourite.
Rhubarb: Seasonal rhubarb is such a treat. Available for only a short period of time, I love to find new ways to make the most of it.
Pastry: You can either use store-bought sweet shortcrust pastry like I have, or try your hand at making your own with the recipe for Sweet Short Pastry!

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Preheat the oven to 200°C fan bake and line a large baking tray with baking paper. In a large bowl, place the apple and rhubarb. In a small bowl, combine the vanilla and lemon juice, then pour over the fruit and toss to coat. In another small bowl, mix together the caster sugar and cornflour. Sprinkle over the fruit and toss again until evenly coated. Set aside.

A glass bowl of sliced apples and diced rhubarb beside a small bowl of sugar and a jar of honey on a white countertop.

Sliced red apples and chopped rhubarb pieces in a clear glass bowl.

Lightly flour a clean work surface, and place one pastry sheet on top of the other. Fold in the corners to create a rounder shape, then lightly dust with flour and roll into a circle approximately 24-30cm in diameter. Trim if needed.

A folded sheet of raw pastry dough sits on a lightly floured white surface.

Rolled out pastry dough on a floured surface with edges folded inward, forming an uneven rectangular shape.

Transfer the pastry to the prepared tray, placing the floured side facing up. Spoon the fruit mixture into the centre of the pastry, spreading it into an even layer and leaving a 10cm border around the edge. Fold the pastry around the edge of the fruit, working your way around until the pastry is tucked; but the fruit will remain mostly exposed. Chill for 30 minutes.

A large, rolled-out sheet of dough on a white surface with a butter knife and a small pile of dough scraps nearby.

Unbaked galette with sliced apples and chopped rhubarb on rolled dough, topped with a light drizzle, placed on parchment paper.

Brush the pastry with beaten egg, if desired, to glaze. Reduce the oven temperature to 180°C fan bake, then bake on the bottom shelf for 40-45 minutes, or until the pastry is golden and the fruit is tender when pierced with a knife.

Unbaked galette with sliced apples and chopped rhubarb on a lined baking sheet, edges of the pastry folded inward.

Unbaked galette with sliced red apples and rhubarb pieces on a crust, edges folded over, on a baking sheet.

Allow to rest for at least 15 minutes before slicing. Serve warm or at room temperature with yoghurt and honey, or vanilla ice cream.

A rustic fruit tart with sliced apples and rhubarb sits on parchment paper, with one slice being lifted by a white pie server.

Recipe FAQs:

What does the beaten egg do?

The beaten egg is optional in this recipe, as it's mainly for looks rather than taste. You can use milk in its place!

What can I use in place of rhubarb?

If you don't like rhubarb, simply replace it with an extra apple and lower the sugar by 2 tbsp.

How do I reheat galette?

If you'd like to reheat leftover galette, simply warm it in the oven at 170°C for around 15 minutes.

Storage:

Any leftover galette can be stored in an airtight container in the fridge for up to 3 days. If you'd like to reheat leftover galette, simply warm it in the oven at 170°C for around 15 minutes.

Top tips:

If you're working in a warm environment, it is best to work as quickly as you can as the pastry can quickly become a little too soft to work with and may crack when folding.
I used plain flour to dust the bench.
If you see any liquid sitting in the galette, you can use a paper towel to lightly absorb some of this.
If your oven runs hot, you may find the topping browns before the pastry and fruit has cooked; this is why cooking the galette at the base of the oven is the best option!

Related Recipes:

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Rhubarb and Apple Galette

Yield: Serves 8

Prep Time: 15 minutes

Cook Time: 45 minutes

Additional Time: 45 minutes

Total Time: 1 hour 45 minutes

A simple yet impressive fruit galette made from store-bought sweet shortcrust pastry, fresh rhubarb and apple, plus a little lemon and sugar!

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Ingredients

Galette

2 apples, Granny Smith or Pink Lady, cored and thinly sliced
3 stalks fresh rhubarb, sliced around 1cm thick
2 tsp vanilla essence, extract or paste
Juice of half a lemon
½ cup caster sugar
1 ½ Tbsp cornflour
2 sheets store-bought sweet shortcrust pastry
1 egg, beaten (optional)

To serve

Greek yoghurt and honey, or vanilla ice cream

Instructions

Preheat the oven to 200°C fan bake and line a large baking tray with baking paper.
In a large bowl, place the apple and rhubarb. In a small bowl, combine the vanilla and lemon juice, then pour over the fruit and toss to coat.
In another small bowl, mix together the caster sugar and cornflour. Sprinkle over the fruit and toss again until evenly coated. Set aside.
Lightly flour a clean work surface, and place one pastry sheet on top of the other. Fold in the corners to create a rounder shape, then lightly dust with flour and roll into a circle approximately 24–30cm in diameter. Trim if needed.
Transfer the pastry to the prepared tray, placing the floured side facing up. Spoon the fruit mixture into the centre of the pastry, spreading it into an even layer and leaving a 10cm border around the edge.
Fold the pastry around the edge of the fruit, working your way around until the pastry is tucked; but the fruit will remain mostly exposed. Chill for 30 minutes.
Brush the pastry with beaten egg, if desired, to glaze. Reduce the oven temperature to 180°C fan bake, then bake on the bottom shelf for 40-45 minutes, or until the pastry is golden and the fruit is tender when pierced with a knife.
Allow to rest for at least 15 minutes before slicing. Serve warm or at room temperature with yoghurt and honey, or vanilla ice cream.

Notes

If you're working in a warm environment, it is best to work as quickly as you can as the pastry can quickly become a little too soft to work with and may crack when folding.
I used plain flour to dust the bench.
Any leftover galette can be stored in an airtight container in the fridge for up to 3 days.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 171Total Fat: 4gSaturated Fat: 2gUnsaturated Fat: 2gCholesterol: 11mgSodium: 79mgCarbohydrates: 31gFiber: 2gSugar: 22gProtein: 2g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya