I had a great dinner night with my family over the weekend.
After going out for some greasy food, topped off with ice cream and helping my niece extract every last quarter from my purse so she could eventually win a tiny stuffed turtle from a claw machine, I headed back to my parents’ house, where I spied their ever overflowing garden of rhubarb.
This led, of course, to me climbing over the short fence with a paring knife, ready to extract a dozen nearly two-foot-long stalks to take home to my kitchen. It didn’t even look like I made a dent when I was done, and Mom implored me to come back for more later if I decided I needed some.
In the past, I made my grandma’s rhubarb cake with my garden haul. (It’s on my website if you haven’t tried it. It’s delicious.) This time, I figured I should try something new with at least some of my harvest and stumbled on a great recipe for galettes—basically roughly shaped pies.
This comes from the website for the Mill City Farmers Market out of Minneapolis. It was created by Shahreen Ahmed. You can find the original post at https://millcityfarmersmarket.org/recipes/mini-strawberry-rhubarb-galettes/. I added cinnamon in my version.
Strawberry Rhubarb Galettes
- 1 1/3 cups flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 cup very cold butter cubed
- 1 tablespoon apple cider vinegar
- 1/3 cup very cold water
- 2 cups fresh strawberries quartered
- 2 cups fresh rhubarb cut into half-inch pieces
- 1/3 cup sugar
- 1/3 cup brown sugar
- zest from one lemon
- 3 tablespoons cornstarch
- 1 teaspoon cinnamon
- 1 egg beaten
- 1 tablespoon water
- additional flour as needed
- For the dough, combine the flour, sugar, salt and butter in a food processor. Pulse a few times to start combining the ingredients and then pour in the water and vinegar. Turn the processor on high and process until the dough pulls away from the sides into a ball. (If it stays wet and sticky, keep adding flour, a little at a time, until the dough comes together.)
- Split the dough into four even pieces, form them into small discs, and wrap each with plastic wrap. Place in the refrigerator over night or for at least an hour until the dough is completely cold.
- When you’re ready to make the galettes, preheat the oven to 425 degrees. Prepare a baking sheet by greasing it or lining it with parchment paper.
- Combine the filling ingredients in a large bowl. Stir until the dry ingredients are well distributed through all the fruit.
- On a well-floured surface, roll out the first dough disc into a rough circle shape to about 1/8-inch thickness. (Keep picking it up and adding more flour underneath as you roll. It will make picking up the filled galette way easier.)
- Once it’s rolled out, spoon one-fourth of the fruit mixture into the middle of the circle. Roughly fold the sides in about about an inch all the way around.
- Carefully transfer the galette to the baking sheet. Repeat with the other pieces of dough.
- In a small bowl, beat the egg with one tablespoon of water, and brush all of the pastry on the galettes.
- Bake for 30 minutes or until the crust is golden brown.
- Let cool before slicing and serving. Store leftovers in an airtight container.
I waited until the galettes were just cool enough to extract from my baking sheet, and we ate them warm. They would have been fabulous with vanilla ice cream.
There was just enough sweetness from the rest of the ingredients in the filling to cut the tartness of the rhubarb, but its flavor still shone through. It was a great dessert.
I still have a glut of rhubarb in my fridge and a lack of quarters in my purse, but it made for the perfect weekend.
This piece first appeared in print on July 28, 2022.
Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.