Strawberry Rhubarb Galettes
Deliciously balanced between sweet and tart, these ruby beauties are quintessential spring, wrapped lovingly in flaky pie dough.
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Deliciously balanced between sweet and tart, these ruby beauties are quintessential spring, wrapped lovingly in flaky pie dough.
1 1/4 cups 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)
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
1. Mix dry ingredients together in a medium sized bowl. Cut in butter until it resembles coarse crumbs.
2. 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.
Mix filling ingredients together in a large bowl and allow to macerate at least 20 minutes. Strain, reserving syrup for glazing after baking.
1. Roll out pie dough and cut out 5" or 6" circles (I use a tupperware lid to trace circles).
2. Mix together: 3 tablespoons flour, 1 tablespoon plain breadcrumbs, 1/2 tablespoon sugar. Place a teaspoon or two of thhis dry mix in the center of each pie dough circle - it helps to absorb extra moisture from the fruit and prevents soggy dough!
3. Spoon a few tablespoons of filling over the dry mix, leaving space around the edges. Fold edges up over the filling, leaving center exposed. Brush with egg wash and sprinkle with coarse sugar, if desired.
4. Chill thoroughly - this is very important! Place in freezer for 20-30 minutes before baking.
5. Bake at 375 F for 25-35 minutes, or until filling is bubbly and crust is golden brown. Brush immediately with the reserved berry syrup.
