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Strawberry Rhubarb Galette with Vanilla Ice Cream
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 granulated sugar
- 3 tablespoons of ice water
- 1 1/2 cups of fresh strawberries, hulled and sliced
- 1 1/2 cups of fresh rhubarb, chopped
- 1/2 cup of granulated sugar
- 2 tablespoons of cornstarch
- 1 teaspoon of vanilla extract
- 1 egg, beaten (for egg wash)
- 6 scoops of vanilla ice cream
Instructions
- In a large bowl, combine 1 1/2 cups of flour and 1/4 teaspoon of salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Stir in 1/4 cup of sugar. Sprinkle the ice water over the mixture, 1 tablespoon at a time, and gently toss with a fork until the dough comes together. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for 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, chopped rhubarb, 1/2 cup of sugar, cornstarch, and vanilla extract. Toss gently to coat the fruit evenly.
- 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 filling, pleating as needed.
- Brush the edges of the galette with the beaten egg wash. Sprinkle the edges with a little extra sugar if desired.
- Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. Allow the galette to cool for 10 minutes before serving.
- Serve each slice of the galette with a scoop of vanilla ice cream on top. Enjoy!
The Strawberry Rhubarb Galette is a delightful dessert that originated in France. This rustic pastry features a buttery, flaky crust filled with a sweet and tangy mixture of fresh strawberries and rhubarb. The galette is then baked to golden perfection and served with a generous scoop of creamy vanilla ice cream. Renowned chefs like Julia Child and Jacques Pépin have popularized this classic dessert in the culinary world. Today, it's a beloved treat in many French-inspired bakeries and restaurants across the globe. The best version of this dish can be found in quaint patisseries in Paris or cozy cafes in the French countryside. The key to a perfect Strawberry Rhubarb Galette lies in the quality of the ingredients. Fresh, ripe strawberries and vibrant rhubarb are essential for a flavorful filling. Additionally, a well-made, flaky pastry crust is crucial for achieving the ideal texture. For a unique twist, some chefs incorporate a hint of citrus zest or a sprinkle of warming spices like cinnamon or ginger into the filling. This adds depth and complexity to the dessert, elevating its overall taste. Whether enjoyed at a charming bistro in France or homemade in your own kitchen, the Strawberry Rhubarb Galette with a scoop of vanilla ice cream is a delightful indulgence that captures the essence of French pastry craftsmanship.
70 min
6
320 calories
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