Rhubarb Strawberry Galette Recipe
Servings
10
Ingredients
- 2 cups (11¼ oz.) all-purpose flour
- 2 tbs sugar
- 1/2 tsp salt
- 8 oz (16 Tbs./ 2 sticks) unsalted butter, cut into small pieces and chilled
- 5 oz (about ⅔ cup) ice water or half-half with cold vodka
- 1 disk Sweet Pastry Dough (½ a recipe)
- 2 lbs ripe fruit, pitted/cored and sliced thinly (about ¼-inch slices), about 4-5 cups – I used rhubarb here
- 1 cup another fresh or dried fruit – I used strawberries here
- Zest of one lemon
- 1/2-1 tsp cinnamon
- 3 tbs flour
- 1/4-3/4 cup sugar, depending on the sweetness of the fruit (taste)
- 1 oz (about ¼ cup) crushed amaretti or almond biscotti (use a food processor to do this – or put them in a zip-top bag and crush them with the bottom of a jar or can until they’re the texture of coarse sand OR use ground nuts, optional
- 1/4 cup heavy cream (you can also use melted butter in a pinch)
- Coarse sugar for sprinkling (about 2-3 Tbs.)
Instructions
- 1
For the Sweet Pastry Dough:In the bowl of a food processor (using steel blade) mix together the flour, sugar and salt. Add the chilled butter and pulse until the butter is evenly distributed but still in large chunks. Add the water/vodka all at once. Mix until the mixture starts to come together. DO NOT OVER-MIX.
- 2
Empty contents onto a floured work surface. Gather the dough together with your hands and form into two even size disks.
- 3
Wrap the disks individually in plastic and refrigerate for at least 1 hour or up to 2 days OR freeze for 6 months (if you are using the dough from frozen, leave in the fridge overnight before you want to use it). Yield – enough dough for 2 galettes (about 11-inches in diameter)
- 4
For the Rustic Fruit Galette:Adjust the rack to the center position. Preheat oven to 400˚F, cover a cookie sheet (preferable without sides) with parchment paper.
- 5
Working Quickly – On a lightly floured surface begin rolling out chilled dough, turning ¼ turn each roll (roll from the center), lifting the dough (re-flouring the surface) and flipping it until the dough is about ⅛-inch thick and it is about 15-inches in diameter, transfer to a parchment lined cookie sheet (I do this by flipping half of it over the rolling pin and lifting it onto the sheet) place in fridge.
- 6
In a large bowl, toss the sliced fruit with the other cup of fruit, lemon zest, cinnamon, flour and sugar.
- 7
Remove dough (on the sheet) from the fridge, sprinkle bottom of dough with crumbs (if using) – leaving about a 2-inch border without crumbs. Mound the fruit mixture on top of the crumbs.
- 8
Lift the edges of the dough and fold them inwards over the filling, pleating as you go, to create a folded-over border. Lightly press everything together.
- 9
Brush the edges with cream and sprinkle with coarse sugar.
- 10
Bake until the crust is golden brown and the fruit is bubbling a little – between 40-55 minutes. Cool on a rack (wait about 20 minutes before slicing).
Tips & Storage
- How to Store
- Store in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week depending on the ingredients.
- Can I Freeze This?
- Many baked desserts freeze well for up to 2 months. Wrap tightly in plastic wrap and then foil to prevent freezer burn.
- Baking Tip
- Make sure your ingredients are at room temperature before starting unless the recipe specifies otherwise. This ensures better mixing and a more even bake.
Frequently Asked Questions
How do I make Rhubarb Strawberry Galette?
This Rhubarb Strawberry Galette recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 15 ingredients and the recipe is designed for home cooks of all skill levels.
How many servings does this rhubarb strawberry galette recipe make?
This recipe makes 10 servings. You can easily double or halve the recipe to suit your needs.
What goes well with this rhubarb strawberry galette?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.