Rustic Strawberry Rhubarb Tart
A 1/4 cup flour may be substituted for the tapioca, but if the fruit is young and watery, the tart will have more liquid (simply drain off half way through cooking). 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 PASTRY
2 cups flour
1/2 teaspoon kosher salt
1 tablespoon sugar
12 tablespoons unsalted butter, diced
1/2 cup ice water
FOR THE FILLING
2 cups rhubarb, 1/2" x 1/2" slices
2.5 cups strawberries, halved
3/4 cup sugar
3 tablespoons tapioca (flour or instant, but not pearls)
Zest of one lemon
1 tablespoon freshly squeezed lemon juice
1 tablespoon sugar in the raw
FOR THE PASTRY
1. In the bowl of a food processor, add the flour, salt, sugar, and pulse to combine. Add the butter and 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 TART
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 an aluminum pizza tray or a FLAT PIE PLATE. 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. 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.