Tomato Tomatoe

strawberry rhubarb galette

Galettes have always been a favourite of mine, simply because they are a lot easier to make than a pie. A galette is similar to a pie because the doughs are generally made with the same ingredients and it’s known as the cousin of pie. The main difference between a galette and a pie is that it’s more rustic, forgiving and can be filled with savoury or sweet ingredients.

I love making galette’s during the summer months when seasonal fresh fruit is at it’s prime. During August I love making peach galette’s and in late August and early September you will always find an heirloom tomato galette in my house. During June, when rhubarb and strawberries are at their peak, I love making a strawberry and rhubarb galette. The strawberries are sweet and fragrant and they are a perfect compliment to the slightly tangy rhubarb. This is a fantastic dessert to serve at a dinner party or if you are invited over to a backyard BBQ. It’s delicious served warm with a scoop of vanilla ice cream or cold out of the fridge.

My dough is so easy to make, I’ve made it dozens of times and it always comes out perfect. I like making the pastry dough by hand but you could definitely use a food processor. The filling is very easy to make too. You place all of the ingredient in a bowl with sugar along with a few other ingredients and then spoon the filling directly onto the cold pie dough. Your house will smell amazing as it bakes! Galette’s will always be a staple dessert for me and once you try this recipe, they’ll become a staple in your recipe repertoire!

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strawberry rhubarb galette

Ingredients – Pie Dough

• 2 cups AP flour
• 1.5 sticks of cold butter (unsalted) cut into cubes
• 1 tsp apple cider vinegar
• 5-8 tbsp ice water (plus more if needed)
• 2 tsp salt

Ingredients – Strawberry Rhubarb Filling

• 2 cups + 1/2 cup rhubarb, cut into ¾” pieces
• 2 1/4 cups strawberries, thickly sliced
• 2 tbsp AP flour
• 1/3 cup granulated sugar
• 1 tsp pure vanilla extract
• zest from half a lemon
• 2 tbsp strawberry jam
• 1 egg + a splash of milk
• Turbinado sugar (optional)

Directions – Pie Dough

1. To make the dough, combine flour and butter in a large bowl and mash/ work the butter in with your hands until the butter is the size of peas. Add apple cider vinegar, salt and a few tbsp of water at a time and mix together with your hands until the dough starts to form. If the dough is too dry add a splash more water. Work the dough until it comes together. The key is not to work the dough too much, you want to keep it as cold as possible. This will ensure you have a flaky crust. The dough should be shaggy looking.
2. Form into a disc and wrap with plastic wrap. Refrigerate for at least 1.5 hours. The dough will keep in the fridge for up to three days.

Directions – Filling & Assembly

1. When you are ready to assemble, preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

2. While the oven heats, prepare the filling. Slice the rhubarb into ¾” pieces. Slice the strawberries thickly and add to a large bowl along with the rhubarb. Add vanilla, sugar, flour and lemon zest. Gently mix to combine. The filling should look a bit wet.

3. Once the oven has come to temperature, remove the pie dough from the fridge (see note). Dust a clean work surface with flour and roll the dough out to 1/8 of an inch thick. Carefully transfer the dough onto the baking sheet using a rolling pin.

4. Add a few spoonful’s of strawberry jam to the dough and spread evenly, leaving a 2 inch border around the edges. Add the filling to the middle of the dough, on top of the jam. Gently fold the dough over the fruit (the middle should be exposed with fruit). Beat an egg with a splash of milk and brush the egg wash over the border of the dough. Add a sprinkle of Turbinado on the egg wash (optional).

5. Bake in the oven for 35-45 minutes or until golden. Let cool for at least 30 minutes before slicing. You want to ensure that the filling has set and isn’t liquidity.

Notes

1. If the pie dough has been chilling for 1.5 hours, remove the dough from the fridge once the oven has preheated. The dough will be ready to roll out. If the dough has been in the fridge for longer than 2 hours, you will need to let the dough sit out at room temperature for about 10-15 minutes (depending on how cold the dough is). This will make it easier to roll the dough and it won’t crumble as you roll it. You do want the dough to still have a slight chill to it as this will ensure a flaky crust.
2. I’ve made the dough with salted butter. You can do this too if you don’t have any unsalted butter, just omit the 2 tsp of salt.
3. The pie dough will last in the fridge for up to 3 days and can be made in advance.