Somehow a Galette always feels a bit easier than a pie. There is a rustic-ness to it but all the flavour is there like your Grandma or even Great Grandma made it. When Rhubarb or Strawberries are in season, this is a go-to recipe you won't want to miss
Ingredients:
Filling
- 2 cups Strawberries (fresh or frozen)
- 2 cups Rhubarb
- 1/2 cup Sugar
- 3 tbsp Cornstarch
- 1/2 tsp of salt
- Juice of half a lemon
Pie Dough
- 2 3/4 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon sea salt
- 1 1/2 cups of cold unsalted butter cut into small cubes
- 6 tablespoons cold water
- 1 egg for egg wash
Instructions
Filling
- Chop into rhubarb into 1 inch pieces
- Cook strawberries over medium heat in a heavy-bottom saucepan for 10 minutes or until strawberries are soft
- Add rhubarb sugar, cornstarch, salt, and lemon juice and cook until it juices start to thicken but rhubarb is softer but still firm
- Allow the mixture to cool in fridge
Galette Crust
- Put flour, sugar, and salt in a bowl.
- Add butter with flour, sugar and salt mix
- Add half the water and mix until a dough forms. If it is too dry, add more water, a bit at a time making sure dough doesn't get too wet.
- The final dough should have chunks of butter through it.
- Cover and put in the fridge for an hour
Build the Galette
- Roll out pastry until it's 1/2 cm thick.
- Take the pastry and place it right on a baking sheet with parchment paper
- Next take your cold strawberry and rhubarb filling and place it in the center of the pasty but leave at least a 2inch border of pastry around the edge.
- Fold over the 2inch border — there should be a large opening in center
- Brush the pastry with egg wash (egg with a bit of milk or cream)
- Sprinkle the top of pastry with a little white sugar.
Bake at 400F for about 15-20 minutes or until golden brown.
