u003cstrongu003eCan I make the dough ahead of time?u003c/strongu003e

Yes, you can prepare the dough and store it wrapped in plastic in the fridge for up to 2 days.

u003cstrongu003eWhat if I don’t have rhubarb?u003c/strongu003e

You can replace rhubarb with other tart fruits, such as cherries or cranberries.

Absolutely! Use a 1:1 gluten-free baking flour in place of all-purpose flour.

Add a sprinkle of cinnamon to the filling or top with a glimmer of icing for a festive look.

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Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, combine flour, sugar, and salt.
Cut in the frozen butter until the mixture resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together.
Chill the dough for 15 minutes.
Meanwhile, in a medium bowl, mix strawberries, rhubarb, brown sugar, granulated sugar, lemon juice, and corn starch. Toss gently to coat.
Roll out the dough on a floured surface to about 1/8-inch thick and cut into 4–6 inch circles.
Place a spoonful of the fruit filling in the center of each dough circle, leaving a 1–2 inch border.
Fold the edges of the dough over the filling, pleating as needed.
Optional: Brush edges with egg wash and sprinkle with turbinado or demerara sugar.
Bake for 25–30 minutes, or until the crust is golden and the filling is bubbly.
Allow galettes to cool slightly before serving.

Ensure your butter is cold for a flaky crust. Use a food processor for easier dough preparation.