Rustic Strawberry Rhubarb Galette
Heart shaped, juicy and sweet when ripe, strawberries are nature's candy. Nearly everyone enjoys this darling of late spring. When paired with one of the garden's tartest companions, strawberry and rhubarb morph into a rosy twosome. While crimson rhubarb looks delightful, green and red speckled stalks are similar in taste and texture so gravitating to stalks of similar size may be the most important decision when choosing which to harvest or buy. Thinner stalks tend to yield better texture and cook more evenly. The dough is a classic, no fuss, simple butter and sugar combination made in European kitchens for hundreds of years--although using a food processor makes this traditional recipe even easier. This crust has a crispy, almost cookie-like crunch. Rolling the crust after a good sit in the refrigerator yields a workable, rustic and wonderful buttery tasting bed for nearly any spring or summer fruit combinations. In August, peaches and wild blueberries offer a stunning open-faced color contrast. So much easier than pie making, galettes take the stress out of baking--imperfect edges and cooking seasonally help raise the status of fruit for dessert to rustic elegance. Serve with a glass of rosé champagne and this strawberry rhubarb galette is a dessert fit for celebrations.
Nota bene: Decadent served with vanilla ice cream or a dollop of creme fraiche. If using garden rhubarb do cut off the leaves and stems until stalk is one piece (the leaves are toxic) and wash thoroughly. Double the galette dough recipe. Half may be frozen for up to one month. Smaller strawberries are more aesthetically pleasing, however, choose strawberries roughly the same size.
FOR THE DOUGH
1. In the bowl of a food processor, add the flour, salt, sugar, and butter. Pulse 10 times, or until the butter is distributed and appears crumbly.
2. Turn on the processor and pour the ice water in a steady stream through the feed tube until the dough just begins to come together. Be careful not to over process.
3. Place two pieces of slightly over lapping plastic wrap on the counter and dust with flour.
4. Pour the dough on the wrap and quickly form into a 8 inch disk (use the wrap to help smooth out the edges). Dust the top with flour, fold the plastic over the top and press until all crumbling edges come together.
5. Wrap the dough in the plastic wrap thoroughly and refrigerate for at least one hour and up to two days.
FOR THE FILLING
1. In a glass mixing bowl, toss the rhubarb, strawberries, sugar, cornstarch, zest, and lemon juice in a bowl. Let macerate for 15 minutes.
FOR THE GALETTE
1. Preheat the oven to 400 degrees F.
2. Line a half sheet baking tray with a SILPAT or parchment paper.
3. Unwrap the dough and put in the center of the baking tray. Use a rolling pin to roll out the dough to 1/4" thickness. Cover and refrigerate for 15 minutes to chill again.
4. Toss the filling one more. Pour the fruit over onto the dough (do not pour over liquid and sugar in the bottom of the bowl or the galette will be soggy) and spread evenly across the dough to within 1 inch of the border. Use fingers to turn the all the strawberries flesh side down.
5. Dot the fruit with diced butter and sprinkle with the top with the sugar in the raw..
6. Bake for 30 minutes in the center of the oven, or until the galette crust is golden and the strawberries look roasted (this can take up to 45 minutes--if the dough is golden before the fruit is bubbling and strawberries are beginning to brown, cover crust with aluminum foil and continue baking). If the fruit looks like it is producing significant liquid, simply remove the galette from the oven and drain over the sink before returning to the oven.
7. Remove the galette from the oven and allow the galette to cool before serving.
2 cups flour
1/2 teaspoon kosher salt
1 tablespoon sugar
12 tablespoons unsalted butter, diced
1/2 cup ice water
FOR THE STRAWBERRY RHUBARB FILLING
2 cups rhubarb, 1/2" x 1/2" slices
1 quart strawberries, halved
3/4 cup sugar
1/4 cup cornstarch
Zest of one lemon
1 tablespoon freshly squeezed lemon juice
1 tablespoon unsalted butter, small dice
1 tablespoon sugar in the raw