STRAWBERRY RHUBARB GALETTE
Galette is a beautiful way to create a pie without the fuss or shaping a dough. Filled with my favourite combo, tart rhubarb & last summer frozen strawberries. With a scoop of vanilla ice cream how could you go wrong?!
SERVES 6-8
INGREDIENTS
FILLING
2c rhubarb, chopped up
2c strawberries, cut in half
1/3c brown sugar
2 tbsp cornstarch
splash of vanilla
1/2 tsp kosher salt
CRUST
10 tbsp unsalted butter, cubed
1 large egg
2 1/2 tbsp ice cold water
1 1/2c all purpose flour
1/2 tsp kosher salt
+(1 egg + 1 tbsp cream to brush on
top of the pastry before it goes in the oven)
DIRECTIONS
Preheat oven to 375 degrees.
Make the crust first.
Mix together your salt and flour in a bowl. In a food processor or with a pastry cutter, blend in the cold butter together with the salt and flour until it resembles pea sized pieces.
Turn out onto your counter and bring the dough together quickly.
Flour the surface and roll it out to the size of a 9'“ pie round. Place pie dough on parchment paper onto a baking sheet.
In a separate bowl, mix together the cornstarch, strawberries, rhubarb, brown sugar, vanilla and salt. You want to make sure every piece is lightly covered with cornstarch.
Pile up your fruit in the middle of the pie dough round.
Slowly being to fold up the edges of the pie dough, creating a circle around the fruit.
Once your pie dough is tucked around the fruit, mix together the egg and cream. Brush gently onto the pastry and sprinkle pastry with 1 tbsp of sugar (granulated is fine, but demerara works best)
Bake for 40-50 minutes. The edges should brown slightly and the fruit will be fully cooked. Allow to cool for 10-15 minutes before serving so that the juices have a chance to relax.