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Strawberry Rhubarb Galette
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Strawberry Rhubarb Galette

The recipe for the galette crust is adapted from Martha Stewart's Pate Brisee. It is a great one to have on hand for most of your quick pastry recipes. The fresh fruit is just "icing on the cake".
Course Dessert
Keyword Baking, fruit, Pastries
Total Time 1 hour 15 minutes
Servings 8

Equipment

  • Baking Sheet
  • Parchment Paper
  • Food processor

Ingredients

Pate Brisee - 1 Pastry Crust

  • 1¼ cups all-purpose flour
  • 1 tsp salt
  • 1½ tsp sugar
  • ½ cup unsalted butter 2 sticks, chilled and cut into small pieces
  • 3-4 Tbsp ice water

Fruit Filling

  • 1½ cups sliced strawberries
  • 1½ cups rhubarb cut on the diagonal into 1 inch pieces
  • ¾ cup granulated sugar plus extra for dusting crust
  • 1 egg beaten
  • 1 tsp salt
  • 1 tsp vanilla
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp lemon zest
  • 3 Tbsp rolled oats

Instructions

Galette Dough

  • In a food processor, combine flour, salt, and sugar. Add butter, and pulse until the mixture resembles coarse meal, 8 to 10 seconds.
  • With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
  • Form dough into a ball. Flatten ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

Fruit Filling

  • Mix together sugar, salt, lemon juice and lemon zest. ( 1 or 2 Tbsp of bourbon or Grand Marnier are a delicious option here, if you like)
  • Leave the fruit to macerate in the sugar for about an hour.
  • Drain the liquid and reserve.
  • Stir the vanilla into the fruit.
  • Roll out the cold dough on a lightly floured surface. Roll into a large, round-ish circle about ¼ inch thick. Do not worry if it's not perfect.
  • Preheat the oven to 350°
  • Line a baking sheet with parchment paper.
  • Place dough on the baking sheet and sprinkle bottom of with rolled oats. (The rolled oats will absorb the fruit juice so you will not have a soggy crust.)
  • Spoon the fruit into the middle of the dough leaving a 2-inch border. Fold the edges into the center and over the fruit.
  • Brush folded dough with the egg wash. Dust with about a tablespoon of sugar and bake for approximately 45 minutes, or until the center is bubbly and the edges of the crust are golden brown.
  • While the galette is baking, take the reserved juices and heat in a saucepan until very thick.
  • Remove the baked galette from the oven and drizzle with the reserved syrup.
  • Serve warm, or room temperature.
  • Galettes are completely adaptable. Simply swap out the strawberries and rhubarb for any fruit that is in season.
    Blueberry Galette