If you’re a regular visitor to my little corner of the internet, today’s recipe will come as no surprise. But for those of you new to Relishing It, witness my obsession with galettes. Sweet or savory, I love a good galette. They’re so versitile, tasty, and just gorgeous. Since we’re rolling right into Spring/Summer and there’s so much wonderful fruit, that means that we are rolling right into galette season, too.
I spent the better part of a recent rainy afternoon stocking my freezer with homemade pie dough, so I have it at the ready whenever I get the inclination to whip up a galette. Having the pie dough at my disposal makes things a bit easier. Not that making it is difficult– it isn’t. It takes less than 5 minutes to make a batch of pie dough. No lie. And the galette itself is almost foolproof. Even the imperfections give it a rustic look that I love.
Being a food blogger, there is a certain amount of self-promotion on social media that you have to do in order to tell people that “Hey, I wrote a post and it’s worth reading”. It’s something that in the beginning of blogging feels silly and awkward and then 3 years later, you don’t give it another thought. It’s all part of the process and I get that. You want to convey how wonderful and delicious something is, without sounding like a grand-standing braggert. So, with this in mind– when I tell you I make killer galettes, I mean it. Really. They are so damn good that I wish I could eat one everyday for every meal. There I said it. I’m a braggert now.
The key is the crust. It’s buttery and flakey…. and buttery. Did I mention that it’s buttery? It has a wonderful crunch and the right amount of tenderness. And it comes out perfect every single time. No guess work. Just follow the recipe and directions. Use frozen, grated butter– it never disappoints. In this version I wanted to use some delicious Spring rhubarb. I generally am a straight-up rhubarb gal, but my family loves strawberry with it. They work well together. I made sure to not sweeten it too much, as I still love the tartness from the rhubarb. I think this galette reaches the perfect balance. Not cloyingly sweet, and not too tart. Perfection. Give it a try for yourself and make sure to share.
The Recipe: Rhubarb and Strawberry Galette
1/2 of this recipe for All Butter Pie Crust
1 cup diced red rhubarb
1 cup diced fresh strawberries
1/3 cup granulated sugar
1 tablespoon corn starch
pinch of kosher salt
1 egg mixed with 1 teaspoon water, for egg wash
2 tablespoons turbinado or demerara sugar, for sprinkling (or any coarse sugar)
Follow the recipe and directions for the All Butter Pie Crust. You will only use half of the recipe, but make the entire amount. The other half will keep in the freezer until you are ready to use it. Thaw in the refrigerator the night before use.
Preheat the oven to 375 °F. Place the oven rack in the middle position. Have a baking sheet ready for the galette.
In a medium-sized bowl, mix the rhubarb, strawberries, cornstarch, sugar, and pinch of salt together until everything is coated. Set aside.
Lightly sprinkle flour on a piece of parchment paper that will fit onto your baking sheet. On a flat surface, place the dough in the center and use a lightly floured rolling pin to roll out to 12-inches. Pour the fruit mixture into the center of the dough. Flatten the mixture a bit with your hands. Fold up about 1 1/2-inches of the dough around the edge. Make sure to pinch the seams together along the way. Then use a pastry brush to apply the egg wash. Sprinkle with turbinado or demerara sugar. Place the galette and parchment paper onto the baking sheet and into the oven. Bake for about 45 minutes, or until the crust is a deep golden brown and the liquid bubbles a bit. You may see some liquid run from the galette during the baking process if the seams didn’t get adequately sealed. Don’t worry, it’ll turn out just fine. Let cool before cutting into it. Simply cover leftovers with a dishtowel, if there are any. Enjoy!
Thanks for visiting today– have a great weekend!