This year the rhubarb was late and strawberries later.  The perennials seem to be a little hesitant to wake up after this last winter, and I can't say I blame them.  Last year by this time I had three different types of strawberry and rhubarb jam made and preserved.  While I was able to finally get my hands on some rhubarb, I really didn't manage to get much.  Strawberries still seem to be a bit of a contest.  The fields have been picked clean by hungry localvores, and the remaining berries struggle to ripen.  I managed to save away some berries for this epic roasted strawberry rhubarb jam, but I have been craving something a bit less jammy and more pie-like, in the last few days.  Actually a pie would have been great, but pie making is not one of my stronger skills.  I tend to prefer tarts or more specifically a galette.  One dough, push up the sides and bake.  Cross your fingers that the filling doesn't spill too much, but otherwise easy peasy.     
    Thanks to a rainy morning I finally got a chance to bake up a galette.  Even if this is the last time I get fresh strawberries and rhubarb this year (I sure hope not), I couldn't think of a better way to use them.  This recipe is straight from the food and wine website.  I think I only omitted one thing and added one other.  A galette is really not something you go around altering, which sadly for some, is the reason I chose not to go the gluten-free route.  Gluten-free pastry is really not the best, but cookies, cakes and bread are a whole different story.  Sometimes the gluten just needs to stay where it is (as long as you don't have serious allergies), and I'm sure all our adventures outside will help it and all those fat and carbs, from taking up residence in my thighs.  Sometimes you just need to splurge a little, go ahead, it will be ok!
    I don't think this galette could have come out any better, which is why I'm sharing it with you today.  Flaky crust with a sweet and tart filling.  Pie, without having to be pie.  More rustic looking, right?  You could always whip up some cream to go with this, but it can also stand well on it's own.  If it wasn't going to be a spectacularly warm sunny weekend, I'd try making some of my homemade mascarpone to see if that would go well with it. Perhaps it will have to wait for another rainy day. 

Strawberry Rhubarb Galette

slightly adapted from food and wine

For the pastry:

1 1/4 cups of flour
3/4 teaspoon salt
1 1/4 sticks (5 oz.) cold unsalted butter, cut into pieces
5 tablespoons ice water

For the filling:

1 pint of strawberries, sliced
1 pounds fresh rhubarb, sliced
3/4 cup sugar
1 teaspoon vanilla extract
2 teaspoons fresh lemon juice

large pinch of ground cardamom (optional)
whole milk
2 tablespoons cold unsalted butter, cut into small pieces


In a large bowl, combine the flour and salt.  Add the butter, and use a pastry blender to cut it into the flour, until it is the size of small peas.  Sprinkle the water over the dough and toss it together with a fork.  Use your hands to press the mixture together in the shape of a disk.  Wrap the disk in plastic wrap and refrigerate 30 minutes or overnight.

Preheat your oven to 400°F.  Line a baking sheet with parchment paper and set aside. Remove the dough from the refrigerator.  Sprinkle a little flour on the parchment lined baking sheet and roll out the dough to a 16-inch round.  Refrigerate the dough on the cookie sheet in the refrigerator for 10 minutes.

Wash and slice your strawberries and rhubarb. Place the sliced strawberries and rhubarb in a large bowl.  Add the sugar, lemon juice, cardamom (if using) and vanilla, mix until combined.  Remove the dough from the refrigerator and spread the strawberry rhubarb mixture in the center of the dough, within 2 inches of the edge.  Fold the edges over the filling.  Lightly brush the dough with milk.  Dot the filling with small pieces of butter.  Bake the galette in the oven for 1 hour, or until the filling is bubbly and the crust is golden brown.  Let the galette cool slightly before cutting.

 

 


Comments

06/06/2014 9:55am

Absolutely incredible. I can just tell how amazing that crust is from the pictures. Ah, yes- to be a fly on the wall in your kitchen… Gorgeous pictures Sandra! Such a lovely way to capture the season :) xx

Reply
06/06/2014 2:13pm

And I would love to be a fly on the wall in your kitchen as well! We just need homes next to each other with facing kitchen windows ;) Have a great weekend Emilie :)

Reply
06/06/2014 11:26am

I've always wanted to make a galette but still haven't! This is the exact motivation I need to cross this off my baking bucket list for the summer. Love strawberry rhubarb... especially with a bit of vanilla ice cream on top :) Beautiful photos!

Reply
06/06/2014 2:15pm

Ah...vanilla ice cream I forgot about that. Time to start thinking about homemade ice cream :) And yes get on that galette...haven't seen enough desserts from you lately ;)

Reply
06/06/2014 12:06pm

it looks wonderful!

Reply
06/06/2014 2:15pm

Thanks Dina :)

Reply
06/06/2014 12:07pm

Nothing like rainy days to bring out the baking goddess in us all ;-). Your baked crust is making my mouth water Sandra! This is a gorgeous rustic looking strawberry rhubarb galette. Some things are worth waiting for ♡. Enjoy your in season produce and have a great weekend.

Reply
06/06/2014 2:17pm

Some things are definitely worth waiting for ;) The crust really is the best part and normally all butter pastry isn't my favorite. But this came out beautifully. Hope you have a great weekend too :)

Reply
06/11/2014 3:06pm

Such a rustic looking delicious galette!

Reply
06/19/2014 1:13pm

Thanks Ami :)

Reply
06/16/2014 7:07am

This looks so good! Both strawberries and rhubarb were super late here as well. In fact, I only just saw local rhubarb in the stores the other day. Swedes take their strawberries pretty seriously so they are always of top quality. This looks like such a great thing to use them up in!

KT

Reply
06/19/2014 1:16pm

I didn't know that about strawberries! I would love to visit one day. I do believe I still have some distant family in Sweden.

Reply
07/02/2014 1:53am

That looks so delish! Beautiful photos. It's nice to indulge in treats like this. Yes splurge! :)

Reply

Sandra, that looks so delish! Beautiful photos. It's nice to indulge in treats like this. Yes splurge! :)

Reply

Sandra, that strawberry-rhubarb galette looks so delish! Beautiful photos. It's nice to indulge in treats like this. Yes splurge! :)

Reply

Your strawberry-rhubarb galette looks so delish! Beautiful photos, Sandra. It's nice to indulge in treats like this. Yes splurge! :)

Reply
07/10/2014 2:58pm

Thanks Priscilla! We always have to let ourselves indulge a little right ;)

Reply
07/09/2014 5:09pm

Found my way to your blog by way of Kelly (Inspired Edibles) and I'm so glad I did. Love your gorgeous pics, yummy recipes and storytelling :) Can't wait to see more.

Reply
07/10/2014 2:57pm

Hi Amy, so glad that Kelly pointed you in my direction...welcome :)

Reply
11/01/2014 2:40pm

I enjoyed your beautiful photos. I made one with Apple and came out so good because of your pastry! It was yummy and very easy to make it! Thanks for sharing a wonderful receip!

Reply



Leave a Reply