Recently the temperature dropped enough that I dared to turn on the oven. I had some strawberries and rhubarb that needed to be sued up. I decided that I'd make individual galettes for desert last night. These galettes are fairly simple to make, and the results are beautiful and delicious.
I didn't use the pastry recipe - I have balls of pastry in the freezer that I buy when I am in Mennonite country . . . good pastry made with lard and without additives. I am sure I could make my own and it would be equally yummy but why bother? LOL
This Strawberry Rhubarb galette is perfect for spring and summer, when rhubarb and strawberry are fresh and in season, but this pie will also work well if using frozen strawberry and rhubarb.
Strawberry Rhubarb Galette
Dough
2 cups all-purpose flour (9 oz, 255 grams)
2 teaspoons granulated sugar
1 teaspoon fine sea salt
8 tablespoons unsalted butter (4 oz, 113 grams)
1/4 cup vegetable shortening (1.76 oz, 50 grams)
6-7 tablespoons ice cold water (or more as needed)
Filling
3 cups rhubarb sliced into 1/2” pieces
3 cups strawberries quartered
1/2 cup brown sugar (3.5 oz, 100 grams)
1/3 cup granulated sugar (2.33 oz, 66 grams)
2 tablespoons lemon juice about 1/2 lemon
1/4 cup cornstarch
1 yolk
1 teaspoon water
You can make the dough by hand, or using a food processor.
If making by hand, place the flour, sugar, and salt in a large bowl. Mix to combine.
Use a fork, a pastry cutter, or your hands to incorporate the butter and shortening into the flour mixture.
If using the food processor, just pulse a few times.
Regardless of the method you use, make sure the butter/flour mixture has the consistency of coarse meal, no big lumps of fat in the dough.
By hand it will take a big longer, and the food processor will make the job easier to get done.
Now, slowly add 6 to 7 tablespoons of cold water to the dough. If using the food processor, you can add a couple of tablespoons and pulse one time. Add a couple more tablespoons and pulse again. Do this until you’ve added all the water.
If doing it by hand, simply mix the dough with a spatula.
Now, if the dough is clumping together, that’s a sign you don’t have to add anymore water.
If the dough is too crumbly and dry, add a bit more water, one tablespoon at a time.
The dough shouldn’t be too wet, but it also shouldn’t be crumbling apart.
Form the dough into a ball and wrap it in plastic. Place it in the refrigerator for 2-4 hours, until completely firm.
Filling
For the filling, simply mix all the ingredients together.
To assemble
After dough has chilled thoroughly, cut it into 4 pieces
Roll each piece out til about 1/4” thick.
Cut out a 8” circle out of the rolled out dough.
Gather the trimmings together, you can maybe even use it for a 5th smaller galette at the end.
Spread a bit of filling in the center of each circle, leaving about 1 1/2” border.
Start folding the border over. Crimp the edges where the dough overlaps itself, to help seal the dough, so it doesn't come open when you start baking.
Pre-heat the oven to 375ºF.
Whisk the egg yolk and water together.
Once the oven is pre-heated, brush the galettes with the egg wash.
Bake the galettes for 25-30 minutes, baking time will vary according to the place in the oven where you bake the galettes, and the size of the galettes. Start to check at the 15 minute mark, to see if you need to rotate the pans, in order to bake evenly.
The galettes are done baking when the crust is golden, and the filling is bubbly.
To serve, spoon some ice cream on top, if desired.
The galettes will keep in the fridge for up to 4 days.