This is a lovely free-form flat pie, with a light, tender flaky dough and sweet-tart fruity filling. 






Skill level

Average: 3.3 (48 votes)



  • 1 cup (125 g) all-purpose flour
  • ½ tsp (3 g) salt
  • 75 g unsalted butter, cold and cubed
  • 45g shortening, cold and cubed (see Note)
  • ¼ cup (60 ml) ice water
  • 1 tsp (5 ml) white vinegar


  • 2 cups (400 g) quartered strawberries
  • 2 cups (400 g) 1.5 cm / ½-inch pieces fresh rhubarb
  • 2 tsp (10 g) orange zest
  • 1 tsp (5 ml) vanilla extract
  • ½ cup (115 g) granulated sugar
  • 1½ tbsp (30 g) cornstarch (cornflour)
  • ¼ tsp (1 g) cinnamon
  • ¼ tsp (1 g) grated nutmeg
  • 1 egg
  • 3 tsp (15 ml) milk
  • 1½ tbsp (30 g) turbinado sugar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time: 45 minutes

  1. Line a large rimmed baking sheet with parchment; set aside.
  2. For the dough, pulse together flour and salt in a food processor.  Add butter and shortening and pulse dough to hazelnut-sized pieces. Pulse in water and vinegar until dough begins to come together. Turn the dough out onto plastic wrap, wrap and press the dough into a 2½ cm (1 in) thick disk. Refrigerate for 45 minutes.
  3. Preheat oven to 205°C (400°F).
  4. Combine strawberries, rhubarb, orange zest, vanilla, granulated sugar, cornstarch, cinnamon and grated nutmeg in a large bowl.
  5. On a lightly floured surface, roll the dough into ¼-inch thick/10-inch round and transfer to prepared sheet. Spoon fruit mixture into the centre of the dough, leaving a 2-inch (5cm) border. Fold the edges of the Galette up over the fruit to form a crust.
  6. Whisk together the egg and milk in a small bowl. Brush mixture onto crust and then sprinkle crust with turbinado sugar.
  7. Bake until crust is golden and fruit is tender, about 35 to 40 minutes. Cool to room temperature before cutting to serve.



•  Mary shared some advice for those who can't get hold of shortening. "Use lard or butter. Butter will make for a super flakey pastry where a mixture of butter and lard will give you a lovely blend of flaky and tender pastry (that’s what the shortening offers in the original recipe). If you’re a beginner with pastry though, I’d suggest trying out that blend of fats (butter and lard) as the lard makes the pastry a little easier to work and the butter provides that classic buttery flavour."