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Strawberry Rhubarb Galette with Balsamic Reduction
Created by: Howcan Team
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 10 tablespoons unsalted butter, cold and cut into small pieces
- 1/4 cup ice water
- 1 pound strawberries, hulled and sliced
- 1/2 pound rhubarb, sliced
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
Instructions
- In a large bowl, combine 1 1/2 cups of flour and 1/4 teaspoon of salt. Add the cold butter pieces and use a pastry cutter or fork to mix 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 375°F (190°C). Line a baking sheet with parchment paper.
- In a separate bowl, combine the sliced strawberries, sliced rhubarb, 1/2 cup of granulated sugar, cornstarch, and lemon juice. Toss until the fruit is evenly coated 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. Fold the edges of the dough over the fruit, pleating as needed.
- Bake the galette for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. Remove from the oven and let it cool for 10 minutes.
- While the galette is cooling, prepare the balsamic reduction. In a small saucepan, combine 1/4 cup of balsamic vinegar and 2 tablespoons of honey. Bring to a simmer over medium heat and cook for 5-7 minutes, or until the mixture has thickened to a syrupy consistency.
- Drizzle the balsamic reduction over the warm galette. Slice and serve. Enjoy!
The Strawberry Rhubarb Galette with a drizzle of balsamic reduction is a delightful combination of sweet and tangy flavors. This rustic French pastry has a rich history, dating back to the 18th century when galettes were first created in the Brittany region of France. The dish gained popularity in the United States during the 20th century, particularly in the Northeast where rhubarb was abundant. Renowned chefs like Ina Garten and Martha Stewart have popularized this dessert, often emphasizing the importance of using fresh, seasonal strawberries and rhubarb. The balsamic reduction adds a sophisticated twist, balancing the sweetness of the fruit with a subtle acidity. Today, the best versions of this dish can be found in farm-to-table restaurants and bakeries that prioritize using locally sourced, high-quality ingredients. The key to a perfect galette lies in achieving a flaky, buttery crust and a well-balanced filling. While traditional recipes call for a simple pastry dough, some chefs experiment with alternative methods, such as adding almond flour or lemon zest to the crust for extra flavor. For those looking to recreate this dish at home, mastering the art of folding the galette dough and achieving the right consistency for the balsamic reduction are crucial steps. Whether enjoyed as a dessert or a sweet brunch treat, the Strawberry Rhubarb Galette with balsamic drizzle is a timeless indulgence that captures the essence of seasonal fruits and artisanal craftsmanship.
70 min
8 servings
320 calories
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