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Rhubarb-Raspberry Galette

Scott Phillips

Yield: Yields one 12-inch tart or four 6-inch tarts.

This rustic tart is wonderful served warm with vanilla ice cream. To make individual galettes, roll the dough into four 8-inch circles and divide the filling among them. Flour and butter amounts are listed by weight (ounces) and by volume (cups or tablespoons). Use either measurement.


For the dough:

  • 10 oz. (2-1/4 cups) all-purpose flour
  • 1 tsp. sugar
  • 1/4 tsp. salt
  • 6 oz. (12 Tbs.) unsalted butter, chilled and cut into small pieces
  • 1/2 cup ice water

For the filling:

  • 1-1/2 lb. rhubarb
  • 1 cup raspberries
  • 3 Tbs. flour
  • 1 to 1-1/4 cups sugar
  • Melted butter for brushing
  • Sugar for sprinkling

Nutritional Information

  • Nutritional Sample Size based on eight servings
  • Calories (kcal) : 450
  • Fat Calories (kcal): 189
  • Fat (g): 21
  • Saturated Fat (g): 13
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 55
  • Sodium (mg): 105
  • Carbohydrates (g): 62
  • Fiber (g): 4
  • Protein (g): 5


To make the dough

  • Combine the flour, sugar, and salt; cut in the butter until the mixture resembles coarse crumbs. Add the ice water and toss just until the mixture holds together. Be careful not to overmix. Press the dough into a ball, cover with plastic wrap, and refrigerate at least 30 minutes.

  • Line a baking sheet with kitchen parchment. On a lightly floured work surface, roll out the chilled dough into a 14-inch circle, about 1/8 inch thick. Transfer the dough to the prepared baking sheet and refrigerate while preparing the filling.

To make the filling

  • Trim the ends of the rhubarb and, if the stalks are more than 1 inch thick, cut them in half lengthwise. Cut the stalks into 1-inch-long pieces. In a large bowl, gently toss the rhubarb and raspberries with the flour and sugar. Let stand until moist, 5 to 10 minutes.

  • Heat the oven to 400°F. Remove the dough from the refrigerator and let sit at room temperature until it’s just pliable, about 5 to 10 minutes. Gently spread the fruit in the center of the dough, leaving a 2-inch margin around the edge. Carefully fold the edge of the dough over the fruit, pleating it as you go. Brush the edge of the dough with melted butter and sprinkle with sugar.

  • Bake until the pastry is golden brown and the fruit is soft and bubbling, 45 to 55 min. Set on a rack to cool slightly.


Rate or Review


  • EllaJean | 07/06/2014

    I've made this several times and find it sweet enough with the lesser amount of sugar. Great flavor.

  • BakingNinja | 03/29/2012

    I used frozen rhubarb and let it thaw out on the counter (rhubarb hasn't popped up in our neck of the woods, yet). After it had thawed, I trimmed and went with the rest of the recipe. Yielded a beautiful, red, tart galette. I only used the bare minimum of sugar (a little less than a cup) and loved how the tartness of the rhubarb came through. If you need it a little sweeter, the 1 1/4 cup is probably best for you. I'm making it again as soon as I can access some fresh rhubarb!

  • livelovelaughwhileyoucook | 06/14/2011

    I always struggle with pastry but this recipe yielded perfect dough results for me! Overall a really good recipe!I'll definately make it again!

  • IL | 08/23/2010

    Prepared with an extra tablespoon of flour in the fruit mixture, this galette provided a rich, buttery crust and tangy fruit filling. I will definitely make this again and try it with different seasonal fruit combinations.

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