Rhubarb, Strawberry and Almond Sourdough Galette

A rustic rhubarb, strawberry and almond galette with a flaky sourdough discard crust. Fresh flour-friendly and perfect for spring baking.

Flakey, fruity, bright and comforting, this rhubarb, strawberry and almond sourdough galette is one of those easy recipes that looks like it took a lot more effort than it actually did. The sourdough discard pie crust can be made in advance and chill out in the fridge for a few days. Once you’re ready to go, this comes together in no time! It’s the kind of dessert that impresses without a lot of effort—offering all the great things we love about pie, just more casual.

Why You’ll Love This Recipe

This galette is everything we love about pie, just a little more relaxed. The sourdough spelt crust adds depth and a hint of tang, pairing beautifully with the bright filling of rhubarb and strawberries. It’s the kind of dessert that feels both rustic and a little bit special—with no pie dish or perfection required. Just roll, fold, and bake.

How to Make Rhubarb, Strawberry and Almond Sourdough Galette

01

Prepare a batch of Sourdough Pie Crust and let it chill in the fridge for at least 2 hours.

Preheat the oven, along with a baking sheet, to 190°C (375°F).

In a medium bowl, combine the diced rhubarb and strawberries. Add the cornstarch, sugar and lemon zest on top. Don’t mix them in just yet, or the fruit might release too many juices before you’re ready to fill the galette.

02

On a well floured surface, roll out the pie crust to about 1/4 inch thickness. Transfer it to a piece of baking paper.

Gently toss the filling ingredients to combine the sugar and cornstarch with the chopped fruit.

03

Pile the filling in the middle of the rolled out crust, leaving a rim around the edge.

Try to spread the filling evenly.

04

Gently fold up the edges and crimp them around the filling. Pinch to close the seams with your fingers, so that (most of) the juices don’t seep out during baking.

05

Brush the crust with egg wash and gently press on the flaked almonds. Optional: sprinkle with 1 to 2 tbsp of sugar.

Bake for 40 to 45 minutes, or until the crust and almonds are golden and the filling is bubbling. Cool down completely, for the juices to set properly.

Variations

• For a spicy twist on a classic, add ½ tsp freshly grated ginger (or 1 tsp ground) to the filling.
• I like this pie tart! If you’re similarly inclined, drop the sugar to 1/2 cup. It makes the lemon in the filling sing!
• You can use basically any grain or flour for the sourdough pie crust that strikes your fancy! I used Spelt here, but any grain, either fresh milled or store-bought will work.

How to Serve Sourdough Galette

Galette is like pie, it’s best served after it’s cooled down completely, so the juices have time to settle. It can be enjoyed both fridge cold or at room temperature.

Galette pairs naturally with a big dollop of whipped cream, or, if you’re really committed, be a rebel—warm a slice and top it with a scoop of vanilla ice cream.

How to Store and Freeze Sourdough Galette

Leftovers keep well in the fridge for 3 days. I wouldn’t freeze Galette as I don’t think the crust will stay crispy once the filling thaws but I haven’t tried!

Ready to impress without the fuss? If you bake this galette, I’d love to hear how it turned out for you! Leave a comment below to share your thoughts, rate the recipe if you enjoyed it, and feel free to share it with someone who’d love a slice too. Your feedback means the world—and it helps others find cozy recipes like this one!

Rhubarb, Strawberry and Almond Sourdough Galette

A rustic rhubarb, strawberry and almond galette with flaky sourdough crust. Easy to make, fresh flour-friendly and perfect for spring baking.

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5 from 1 vote

Prep Time:15 minutes mins

Cook Time:45 minutes mins

Dough Resting Time:2 hours hrs

Total Time:3 hours hrs

Servings:8

Calories:315kcal

Equipment

• Medium Bowl
• rolling pin

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Ingredients

• 1 batch of my Easiest Sourdough Pie Crust

Filling

• 3 cups diced rhubarb - (350g)
• 2 cups strawberries, hulled and quartered, fresh or frozen - (250g)
• zest of 1 lemon
• ⅔ cup sugar - (130g)
• 1½ tbsp cornstarch
• 1 egg, for egg wash
• ½ cup flaked almonds - (40-50g)

Instructions

• Prepare a batch of Sourdough Discard Pie Crust and let it chill in the fridge for at least 2 hours.
• Preheat the oven—and a baking sheet—to 190°C (375°F). In a medium bowl, combine the diced rhubarb and strawberries. Add the cornstarch, sugar and lemon zest on top. Don’t mix just yet—the fruit might release too many juices before you’re ready to fill the galette.
• On a well-floured surface, roll out the pie crust to about ¼ inch thick. Transfer it to a piece of baking paper. Gently toss the filling ingredients to combine.
• Pile the filling in the center of the crust, leaving a rim around the edge. Spread it evenly. Fold up the edges and crimp them gently around the fruit. Pinch any seams closed to help prevent leaks.
• Brush the crust with egg wash and press on the flaked almonds. Optional: sprinkle 1–2 tbsp sugar over the top.
• Bake for 40–45 minutes, or until the crust and almonds are golden and the filling is bubbling. Let cool completely before slicing so the juices can set.

Notes

1. If you’re worried about the galette holding its shape, chill it in the fridge or freezer for 15 minutes before baking.
2. If the crust or almonds brown too quickly, cover the edges with foil and continue baking.
3. For a spicy twist on a classic, add ½ tsp freshly grated ginger (or 1 tsp ground) to the filling.
4. If you prefer tart desserts, reduce the sugar to ½ cup. It makes the lemon sing!
5. Any grain or flour will work for the crust. I used spelt here, but it’s delicious with fresh-milled or store-bought flour of your choice.

Author: Sarah | Grains & Greens Kitchen

Calories: 315kcal

Tried this recipe?Let me know how it turned out!

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