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Strawberry Rhubarb Galette
Created by: Howcan Team
Ingredients
- 1 1/2 cups of all-purpose flour
- 1/4 teaspoon of salt
- 1/2 cup of unsalted butter, cold and cut into small pieces
- 1/4 cup of ice water
- 1 pound of rhubarb, trimmed and cut into 1/2-inch pieces
- 1 pound of strawberries, hulled and sliced
- 1/2 cup of granulated sugar
- 1/4 cup of brown sugar
- 2 tablespoons of cornstarch
- 1 teaspoon of vanilla extract
- 1 egg, beaten (for egg wash)
- 1 tablespoon of turbinado sugar (for sprinkling)
Instructions
- In a large bowl, combine 1 1/2 cups of flour and 1/4 teaspoon of salt. Add the cold, cubed butter and use a pastry cutter or your hands to work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, 1 tablespoon at a time, and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a separate bowl, combine the rhubarb, strawberries, 1/2 cup of granulated sugar, 1/4 cup of brown sugar, cornstarch, and vanilla extract. Toss to combine and set aside.
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to the prepared baking sheet.
- Arrange the strawberry rhubarb mixture in the center of the dough, leaving a 2-inch border. Gently fold the edges of the dough over the filling, pleating as needed.
- Brush the edges of the dough with the beaten egg and sprinkle the turbinado sugar over the crust.
- Bake the galette for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust browns too quickly, tent the galette with foil.
- Allow the galette to cool for 10 minutes before slicing. Serve warm or at room temperature. Enjoy!
The Strawberry Rhubarb Galette has a rich history dating back to the 18th century in France. This rustic, free-form pastry gained popularity for its simplicity and delicious combination of sweet strawberries and tart rhubarb. Renowned chefs like Julia Child and Jacques Pépin have celebrated this dessert, elevating its status in the culinary world. Today, the best versions of this dish can be found in French patisseries and farm-to-table restaurants, particularly in the regions of Provence and Normandy. The key to a perfect galette lies in the flaky, buttery crust and the balance of sweetness and tanginess in the fruit filling. For a unique twist, some chefs incorporate a hint of citrus zest or a sprinkle of almond meal in the filling. Whether enjoyed warm with a scoop of vanilla ice cream or at room temperature, the Strawberry Rhubarb Galette continues to captivate dessert lovers worldwide.
70 min
8
320 calories
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