In my neck of the woods, strawberry season will soon be in full swing! Add to that, the fact that rhubarb is still going strong too and the dessert ideas are endless.
I have been baking up a storm these days and recently posted my recipe for Strawberry Shortcake Shortcut. Music Man, who isn’t usually a dessert guy had this about three times in the past week…and he assembled it himself! Not that he doesn’t make meals, because he does. It’s just unusual for him to tackle a dessert, but this Strawberry Shortcake Shortcut is that easy!
I have made galettes before, but never a rhubarb and strawberry combination. But strawberry rhubarb pie is super popular, so why not a galette? It’s not as big as a pie and with the kids away, that works perfectly for us. You still get all the taste of a pie, but in a smaller format.
Basically, for a galette you take one, roughly 12 inch roundish piece of pie pastry, pile the filling in the centre, fold up the edges onto the filling (to contain it) and bake. I use my recipe for Perfect Pie Pastry, divide it into two rounds and freeze one for a future galette or a future single crust pie.
Starting at the centre of the dough, using a lightly floured rolling-pin, roll out, forming a roughly 12 inch diameter circle. Don’t worry at all if the edges are raggedy…like mine are here. The ragged edges add to the rustic charm of the galette.
Pile the fruit in the centre and bring the edges of the dough up over the fruit, overlapping when necessary. Brush edges with beaten egg and sprinkle with sanding or turbinado sugar.
This galette is the ideal ending to a family dinner or the perfect, make ahead, elegant dessert!
Don’t let the length of this recipe put you off. It looks complicated, but trust me, it’s not.
- 2 cups flour
- ¾ tsp. salt
- 1 cup cold butter or shortening
- 1 egg
- 2 Tbsp. ice water
- 1 Tbsp. white vinegar
- 3 cups chopped rhubarb
- 1½ cups sliced strawberries
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- 1 egg, beaten
- 2 tablespoons sanding or turbinado sugar
- Preheat oven to 375 degrees Fahrenheit
- Add flour and salt to large bowl, whisk to combine.
- Cut butter (shortening) into small cubes.
- Working quickly and using your hands crumble butter (shortening) and flour mixture together until uniformly crumbly and fat is roughly pea sized or smaller.
- In measuring cup or small bowl and using a fork beat egg until frothy, add ice water and vinegar, stir to combine.
- Pour liquid over flour, stir gently with fork to combine.
- Gather dough together to form one ball.
- Divide ball in two and flatten each ball to form a disc. Wrap both in plastic wrap and refrigerate one and put the second in a freezer bag and freeze for future use.
- To make the strawberry rhubarb filling, combine rhubarb, strawberries, granulated sugar, cornstarch, cinnamon and nutmeg in all a medium bowl, toss gently, making sure that the cornstarch is coating the fruit. Set aside.
- Remove the dough from the refrigerator and place on a sheet of lightly floured parchment paper. Starting at the center of the dough and using a lightly floured rolling pin, roll out, forming a roughly 12 inch wide circle.
- Place the dough with parchment paper on a baking sheet.
- Pile the fruit mixture on the center of the dough, leaving a 3 inch border.
- Fold the border over the filling, overlapping where necessary and pressing gently to adhere the folds.
- Lightly brush the edge of the dough with the egg and sprinkle with sanding or turbinado sugar.
- Bake for approximately 45 minutes or until the crust is golden and the filling is bubbling.
- Cool completely before carefully removing the galette from the parchment paper.
- Slice and serve as is or with a big spoonful of freshly whipped cream or premium vanilla ice-cream.
As always, if you have any questions at all, feel free to ask and I will do my very best to answer!
Have you every made a galette? What filling do you think would make the perfect galette? (I think next! I’m going to try peach or apple.)