Rhubarb & Strawberry Galette
This is a super adaptable recipe for all kinds of seasonal fruit. But I especially love the bright red from the rhubarb & strawberry combo - it’s a classic! I’ve adapted the pastry dough recipe from the method in Carla Lalli Music’s Where Cooking Begins. It’s definitely a bit messier than the other common methods, but the layers created are so incredibly flaky, tender and buttery that it’s worth the clean-up! It’s also great for those who don’t have a large food processor (like me!).
Ingredients
For the filling:
2 cups strawberries, sliced in half
2 cups rhubarb, sliced into 1-inch pieces
⅔ cup sugar
1 tsp vanilla bean pasta
1 tsp orange zest
1 tbsp orange juice
1 tbsp cornstarch
For the pastry dough:
1 ¾ cup flour
8 oz very cold unsalted butter, cubed
1 tsp salt
1 tsp sugar
¼ cup ice water
1 egg
2 tbsp demerara sugar
Vanilla ice cream, for serving
Let’s Make It!
First make the pastry dough.
On a large clean countertop or cutting board, mix and sift together flour, salt and sugar. Add cold cubed butter and toss to coat in flour. Using a rolling pin, start to gently smash and roll the butter into the dough, using a bench scraper to scrape off bits of butter that get stuck on the rolling pin or surface. You want long, flat, thin sheets of butter rolled into the flour. Be careful not to over-work the butter or it will start to get too warm, we want to keep it as cold as possible.
Slowly drizzle in the ice water, toss to mix with your hands. Roll the dough and shape into a long, narrow rectangle. Using the bench scraper, fold the dough over itself in thirds (an “envelope fold”). Rotate the folded dough to the left, then repeat that process two more times. The dough should start to loosely hold together at this point. If there are still big dry patches, repeat the fold-and-turn a few more times until it comes together.
Form the dough into a flat circle, about 1.5” thick. Wrap tightly in plastic wrap and stick it in the fridge for at least ½ hour and up to two days.
Next, make the filling. Thinly slice rhubarb and strawberries to rough the same size. Add to a large mixing bowl, along with sugar, orange zest & juice, vanilla, & cornstarch. Thoroughly mix and set aside to macerate for at least ½ hour.
Assemble the galette. Preheat the oven to 400 degrees. Pull your dough out of the fridge to warm up at room temp for about 5 minutes. Roll out to a large circular shape, approximately ½” thick. Gently transfer to a parchment-lined baking sheet. Gently scoop your rhubarb & strawberries into the center of the dough, be sure to leave any leftover drain liquid in the mixing bowl. Arrange the filling, then fold the edges of the dough over to make an edge that’s approximately 2” wide, pressing loosely. Brush the edges with egg wash and sprinkle with demerara sugar for added crunch (this is optional).
Bake at 400 for approximately 50-60 minutes until fruit is bubbly and crust is deeply golden brown. Check it halfway through - if the edges seem to be getting dark too quickly, loosely cover them with thin strips of tin foil to prevent burning. Allow to rest for 10 minutes, then slice and serve with ice cream!
