Strawberry Rhubarb Galette

I’ve been having a strange, overwhelming craving for rhubarb recently. Maybe it has something to do with spring in Australia, or maybe I simply haven’t met my quota for it in the last 12 months. Whatever the reason, when I saw that it was in season again at the fruit market, I veritably pounced upon it and proudly carried my bunches of rhubarb home.

I contemplated a few different recipes in which to worship my newfound rhubarb, but nothing sounded quite as appealing as the basic and always delicious strawberry and rhubarb combination. Really, you just can’t go wrong with it! And as my pie dish has mysteriously vanished into the unknown (?), and as I was dying to try Deb at Smitten Kitchen‘s galette dough recipe again (it’s so freaking good!), a galette it was!

If you’re daunted by the challenge which is often pie making, or just can’t quite seem to get the hang of a basic pie pastry (it can be a bit tricky), I definitely recommend taking a stab at making galettes. The dough is far more forgiving, you don’t need a pie plate (grumble), and their charm is far more rustic and relaxed than the “can she bake a cherry pie” stigma. The best part is that they can be savory and sweet! I pinky swear to post more galette recipes in the future too, so you better get practising!


Strawberry Rhubarb Galette

Adapted from Smitten Kitchen’s galette dough and strawberry-rhubarb pie recipes

Cooking time: 40 minutes hands on, 40 minutes baking, plus cooling
Difficulty: Moderate

Ingredients:

  • For the galette pastry:
    • 1 1/4 cup plain flour
    • 1/4 tsp salt
    • 1/2 cup cold butter
    • 1/4 cup sour cream or full fat plain yoghurt
    • 2 tsp lemon juice
    • 1/4 cup cold water
  • For the filling:
    • 2 cups rhubarb chopped into 1 cm bits
    • 2 cups strawberries, cut into quarters
    • 1/3 cup white sugar (add another 1/4 cup if you want a very sweet dessert, this comes out pleasantly tart)
    • 1/4 cup brown sugar
    • 1 tbsp lemon juice
    • 1/4 tsp salt
    • 1/3 cup quick cooking tapioca

To make the pastry: Blend together the salt and flour and if you can, freeze for 10 minutes or up to an hour. Then, using a pastry cutter or food processor, cut butter in until mixture resembles coarse crumbs. Mix together lemon juice, sour cream or yoghurt, and water until all lumps are gone. Drizzle over the flour and butter mixture just until dough starts to form large lumps. Turn out onto a clean counter and use your hands to gently shape the dough until all the lumps stick together—it’s okay for it to be a bit sticky, but if it’s too sticky then add just a bit more flour. Wrap in baking or waxed paper and refrigerate for at least an hour.

To make the galette: Mix together your chopped fruit, sugars, lemon juice, salt, and tapioca. Remove your galette pastry from the fridge and roll it out between two sheets of waxed paper or baking paper to form a large oval or circle about 30 cm (12″) in diameter. Transfer dough onto a lightly greased or non-stick baking tray (you might want to line it with baking paper or a silicone mat for easy removal later, I wish I had!) and lay flat. Heap the filling to within about 4-5 cm (2″) of the edge of the pastry. Fold the edges of the pastry over the filling, pinching together slightly where the folds overlap.

Bake in preheated 200 C / 400 F oven for about 35-40 minutes, checking on it after about 25 minutes if you have a particularly hot oven. You might want to rotate it partway through cooking too. Also important to note is that strawberry rhubarb combos always leak juices, so be sure to have it on a tray that can accommodate this!

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