Strawberry Rhubarb Galettes
Deliciously balanced between sweet and tart, these ruby beauties are quintessential spring, wrapped lovingly in flaky pie dough.
Equipment
- Rolling pin
Ingredients
Pie Crust
- 1 1/4 cups all purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 4 ounces cold butter, diced
- 1/2 tablespoon vinegar, (optional)
- 1/4 cup cold water, (more or less as needed)
Strawberry Rhubarb Filling
- 1/2 pound rhubarb, diced small
- 1/2 pound fresh strawberries, hulled and sliced
- Seeds from 1 vanilla bean
- 1/4 cup sugar
- Pinch of sea salt
- Juice of 1/2 a lemon
Dry Mix
- 3 tablespoons flour
- 1 tablespoon plain breadcrumbs
- 1/2 tablespoon sugar
Egg Wash
- 1 egg, beaten
- coarse sugar, (such as demerara or turbinado)
Instructions
For the pie crust:
- Mix dry ingredients together in a medium sized bowl. Cut in butter until it resembles coarse crumbs.
- Add water and vinegar one tablespoon at a time, slowly incorporating until mixture starts to form a shaggy mass. Pour onto lightly floured surface and fold gently until it all comes together. Wrap tightly in plastic wrap and chill at least 30 minutes before rolling out.
For the filling:
- Mix all filling ingredients together in a large bowl and allow to macerate at least 20 minutes. Strain, reserving syrup for glazing after baking.
To assemble galettes:
- Roll out pie dough and cut out 5- or 6-inch circles of dough (I use a tupperware lid to trace circles).
- Mix together the dry mix: 3 tablespoons flour, 1 tablespoon plain breadcrumbs, 1/2 tablespoon sugar. Place a teaspoon or two of this dry mix in the center of each pie dough circle – it helps to absorb extra moisture from the fruit and prevents soggy dough!
- Spoon a few tablespoons of filling over the dry mix, leaving about an inch around the edges. Fold edges up over the filling, leaving center exposed. Brush with beaten egg and sprinkle with coarse sugar, if desired.
- Chill thoroughly – this is very important! Place galettes in freezer for 20-30 minutes before baking.
- While galettes are chilling, preheat oven to 375° F. Bake for 25-35 minutes, or until filling is bubbly and crust is golden brown. Brush immediately with the reserved strawberry-rhubarb syrup.
Notes
These galettes are great served with soft whipped cream or vanilla ice cream!
Store them in the refrigerator in a sealed container and serve them cold, room temperature, or warm out of the oven.
Did you try this recipe?
Be sure to leave a comment below!
