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Strawberry Rhubarb Galette

Strawberry Rhubarb Galette
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A simple version of a rustic pie – the galette! An easy spring/summer dessert that you can make ahead of time. Serve warm or cold and pair with ice cream.

Ingredients

Units Scale

Pastry

  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cut into cubes
  • 1/2 cup Crisco, cold (shortening)
  • 1/4 cup cold water

Filling

  • 3 cups sliced strawberries
  • 1 1/2 cups chopped rhubarb
  • 1/4 cup granulated sugar
  • 1 Tablespoon all-purpose flour (optional)

Pastry/Topping

  • Milk for brushing galette
  • coarse sugar to sprinkle on edges
  • 1 Tablespoon of cold butter cut into cubes

Instructions

  1. In a food processor add flour and salt, blend until incorporated.
  2. Add cold butter cubes and pulse until butter resembles fine little crumbs.
  3. Add Crisco/shortening and pulse until mixture resembles fine little crumbs (don’t overdo it).
  4. Slowly add your cold water and pulse until the dough forms into a ball, or gently shape into a ball by hand.
  5. Flatten dough into a disc, wrap in plastic and refrigerate for 15-30 minutes.
  6. Meanwhile, prep your strawberries and rhubarb filling. In a large bowl add sugar, strawberries, and rhubarb (and flour if using), mix well to coat (note: if your fruit is really juicy or you want a jammier filling add a little flour to thicken it – approx. 1 tablespoon).
  7. Let strawberries and rhubarb rest while the pastry is in the fridge.
  8. Preheat the oven to 400ËšF.
  9. Roll out a large piece of parchment paper and tape the corners down, dust with flour. In the middle of the parchment paper roll out the dough into a circle to desired thickness.
  10. Pour fruit and juice into the middle of the circle leaving approx. 3-4 inches around the circle empty.
  11. Gently fold the edges of the pastry over the fruit, leaving the middle open.
  12. Brush the pastry edges with milk and sprinkle coarse sugar on top. Add dollops of butter over the top of the fruit.
  13. Slide your baking pan under the parchment paper and transfer the galette onto the baking pan.
  14. Bake for 35-40 minutes or until the edges are golden and the middle is set and bubbly (note: if the edges are browning too fast, cover with tin foil).
  15. Let the galette completely cool before serving.

Notes

If you have an extremely juicy filling, add 1-2 tablespoons of all-purpose flour to the mixture. This will thicken the filling.  

Leave the galette on the parchment paper as it may be stuck in spots if there are a lot of juices. Transfer the entire galette with the paper to a serving tray. Then cut the extra parchment paper away. 

Nutrition

Find it online: https://bakingforfriends.com/strawberry-rhubarb-galette/

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