Thursday, May 10, 2018

Rhubarb Strawberry Galette




Galettes are just about my favorite thing to bake. I like the ratio of dough to filling. I like that the results of most galettes aren't too sweet. And I love the beauty of the arrangement of fruit against a browned flaky crust.

I use my go-to crust recipe/ratios for every galette, but for the filling I rarely use a recipe. I'll use fruit that's in season, toss them with sugar, vanilla/lemon zest, and let them hang out for an hour while the dough is chilling in the fridge.

This galette was no different. I had a bunch of rhubarb that I brought home from work, and I had a handful of good strawberries too. I also had some rye flour I wanted to use up. The rye flour went into the dough, and the fruit got added to the filling. A short time later, the galette came out of the oven, warm and fragrant. This galette is perfect for any beautiful spring day.

Rhubarb Strawberry Galette
For the crust:
  • 1 cup all purpose flour
  • 1 cup rye flour (or all purpose flour)
  • 2 Tablespoons sugar
  • 3/4 teaspoon kosher salt
  • 2 sticks butter, cold and cubed
  • 1 Tablespoon apple cider vinegar
  • 3-4 Tablespoons ice water
  • 1 egg yolk + 1 teaspoon of water (for the egg wash)
  • Turbinado sugar, to sprinkle on top
For the filling:
  • 1 lb rhubarb, cut into equal-sized pieces
  • 1 cup strawberries, halved or quartered depending on size
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
For the crust:

In a food processor: pulse the flour, rye, sugar, and salt together. Add the cubed cold butter and pulse until pea-sized crumbs form. Add the apple cider vinegar and ice water and pulse until the dough just gets combined and forms a ball. Be careful not to over-mix.

By hand: whisk together the flour, rye, sugar and salt. Add the cubed cold butter and combine with the flour with a pastry cutter or by hand until pea-sized crumbs of dough form. Add the apple cider vinegar and ice water and incorporate quickly with your hands until a ball of dough is formed. Be careful not to over-mix.

Form the dough into a round disc shape, and tightly cover with plastic wrap. Allow the dough to chill for at least 1 hour, or overnight.

For the galette:

Combine the cut rhubarb and strawberries with the sugar and vanilla. Allow to sit for 1 hour.
Preheat the oven to 375°F.

Roll out the dough into a circle about 1/4" thick. The edges don't have to be perfectly round, and the dough doesn't have to be a perfect circle either. Transfer the dough onto a parchment-lined baking sheet

Add the macerated fruit to the dough, leaving a 2-3" border around the perimeter. Fold over the dough over the fruit, overlapping as you fold each piece.

Brush the dough with egg wash and sprinkle with Turbinado sugar. You can sprinkle the inside of the galette with sugar if you like it extra sweet, too.

Bake for 45-50 minutes, or until golden brown with tender rhubarb.

Serve warm or at room temperature. Keeps at room temperature. covered, for 1 day. 


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