Strawberries! I love this time of year, not only is it warm and sunny, but my little strawberry patch in the back yard starts producing berries. I didn’t have enough for a whole galette so what could be better than to add rhubarb? I haven’t had rhubarb in so long I forgot how much I like it. When we were kids my sister and I used to eat it raw with sugar. But I think it’s better in this Strawberry Rhubarb Galette. Oh, and when I was making the pie dough I ran out of flour, I had some cake flour on hand and used about one cup hoping it would turn out ok, I’ve never heard of cake flour in a pie dough, in any case not only did it turn out ok I think I like it better! The crust is very flaky and a bit softer than I’ve made before, a little closer to a pastry dough. So there’s that little magic to add if you like. Until next time, enjoy!
Strawberry Rhubarb Galette
2 cups of Strawberries (cut in half or whole if they’re small)
2 cups peeled and chopped rhubarb, about 1/2” pieces
Lemon juice, about a half a lemon
1/4 cup sugar
3 tablespoons flour
13” pie dough, recipe below
Preheat an oven to 425°F. Line a baking sheet with parchment paper.
Place the dough on a lightly floured surface and roll out into a 13-inch round. Transfer to the baking sheet lined with parchment paper.
In a bowl, mix together the fruit, lemon juice, sugar and flour. Spoon the filling onto the dough, leaving a 2-inch border uncovered around the edge. Fold the edge up and over the filling, forming loose pleats. Bake until the filling is bubbling and the pastry is golden brown, about 25-30 minutes.
Remove from oven and let cool slightly. Cut into wedges and serve. Makes one 9-inch galette
2-1/2 cups all-purpose flour (you can swap out 1 cup of flour for cake flour for a softer crust)
2 tablespoons sugar
1/2 teaspoon salt
2 sticks of butter (1 cup), cut into 1/2-inch pieces and chilled
7-8 tablespoons ice water
In a large bowl, mix together the flour, sugar, and salt. Cut in the chilled butter using a stand mixer, a food processor, or a pastry blender until the butter is evenly distributed but still in large, visible pieces. Add the ice water to the flour and butter and mix by hand or with a wooden spoon so you don’t overwork the dough. The dough will be shaggy, place on floured workspace and work it together quickly until if forms a ball. Divide into two disks, wrap each with plastic wrap and refrigerate for at least 1 hour or overnight. Remove the dough from the refrigerator about 30 minutes before you want to use it.