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 juicelarge pinch of ground cardamom
2 tablespoons cold unsalted butter, cut into small piecesIn 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.