Strawberry rhubarb galettes are a great summer dessert. The combination of tart rhubarb, sweet strawberries, bright lemon and warm cinnamon creates the perfect sweet to share with guests.
Course: Dessert
Keyword: cinnamon, galette, lemon zest, pie, rhubarb, strawberry, tart
Ingredients
Crust Ingredients
1 1/3cupsflour
2tablespoonssugar
1/2teaspoonsalt
1/2cupvery cold buttercubed
1tablespoonapple cider vinegar
1/3cupvery cold water
Filling Ingredients
2cupsfresh strawberriesquartered
2cupsfresh rhubarbcut into half-inch pieces
1/3cupsugar
1/3cupbrown sugar
zest from one lemon
3tablespoonscornstarch
1teaspooncinnamon
Other ingredients
1eggbeaten
1tablespoonwater
additional flouras needed
Instructions
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.