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Strawberry Rhubarb Galette with Crumb Topping
Created by: Howcan Team
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 3 tablespoons ice water
- 2 cups sliced strawberries
- 1 1/2 cups diced rhubarb
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
Instructions
- In a large bowl, combine 1 1/2 cups of flour, 1/4 cup sugar, and 1/4 teaspoon of salt.
- Add the cold butter pieces to the flour mixture and use a pastry cutter or fork to cut 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 30 minutes.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the sliced strawberries, diced rhubarb, 1/2 cup sugar, cornstarch, and vanilla extract. Toss until the fruit is evenly coated.
- 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 around the edges. Fold the edges of the dough over the fruit, pleating as needed.
- Brush the edges of the dough with the beaten egg wash.
- In a small bowl, combine 1/4 cup flour, 1/4 cup sugar, and 1/4 cup cold butter. Use your fingers to mix the ingredients together until crumbly.
- Sprinkle the crumb topping over the fruit filling.
- Bake the galette for 35-40 minutes, or until the crust is golden and the filling is bubbly.
- Allow the galette to cool for 10 minutes before serving. Enjoy warm or at room temperature.
The Strawberry Rhubarb Galette with a crumb topping has a rich history dating back to the 18th century in France. This rustic, free-form tart gained popularity in North America, particularly in regions like the Pacific Northwest and New England, where strawberries and rhubarb thrive. Renowned chefs like Ina Garten and Martha Stewart have popularized this dessert, often emphasizing the importance of using fresh, seasonal ingredients. The key to a perfect galette lies in achieving a balance between the sweet strawberries and tart rhubarb, while the crumb topping adds a delightful crunch. Today, the best versions of this dish can be found in artisanal bakeries and farm-to-table restaurants.
70 min
8 servings
320 calories
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