Here in Ontario local strawberries are finally starting to hit the market. It didn't happen a minutes too soon as I was getting tired of paying top dollar for hard, tasteless berries from the US. Imagine my excitement last wednesday when I finally took a vacation day and ended up wandering the local market. I smelled the berries before I saw them . . . one whiff and I was sold!
When I got home with my treasures I had to think of something to make that would do them justice - something simple that would allow their wonderful natural sweetness and flavour to shine through. I ended up making this simple pie from Sunset magazine.
The recipe calls for making a flaky pastry but after having read the reviews online I decided to give it a pass - it was far easier to pull out some pastry I'd previously made from the freezer than wrestle with what many folks seemed to think was an inferior part of the recipe. Once I had cleared that hurdle the recipe came together with ease.
This was an amazing edition to the strawberry season . . . quick and easy to make (especially since I skipped the pastry recipe) and the cardamon did so much to enhance the flavour combination of the strawberry and rhubarb. The next time I need a dessert to impress company I know where I shall go!
Strawberry Rhubarb Galette
About 2 1/4 cups all-purpose flour
About 3/4 cup sugar
1/4 teaspoon salt
3/4 cup (3/8 lb.) butter or margarine
2 cups sliced strawberries (1/2 in. thick
2 cups sliced rhubarb (1/2 in. thick; about 2/3 lb.)
1/2 teaspoon ground cardamom
In a food processor or a bowl, combine 2 cups flour, 1/4 cup sugar, and salt. Cut all but 2 teaspoons butter into small pieces and add to flour mixture. Whirl or rub in with your fingers until fine crumbs form. Add 1/4 cup water; whirl or stir with a fork just until dough holds together. Pat into a smooth 5-inch round. Wrap airtight and freeze until slightly firm, about 15 minutes.
Meanwhile, in a bowl, gently mix strawberries, rhubarb, 1/2 cup sugar, 3 tablespoons flour, and cardamom.
On a lightly floured board, roll dough into a 14-inch round. Slide onto a 14- by 17-inch baking sheet; if dough tears, press back together.
Stir berry mixture; spoon evenly onto pastry, leaving a 3-inch border. Fold dough border over edges of fruit, tucking to incorporate excess pastry.
Melt remaining 2 teaspoons butter in a microwave-safe bowl in a microwave oven at full power (100%), about 15 seconds. Brush pastry rim with butter and sprinkle with 1 teaspoon sugar.
Bake in a 375° regular or 350° convection oven until pastry is browned and fruit bubbling, 40 to 45 minutes.
Let cool at least 30 minutes. Slide a long metal spatula under pastry to release. Slide pie onto a platter. Serve warm or cool. Cut into wedges.
Comments