Strawberry Rhubarb Galette With Buckwheat Crust Recipes

STRAWBERRY-RHUBARB GALETTE WITH BUCKWHEAT CRUST

Strawberry-Rhubarb Galette with Buckwheat Crust image

Galettes were invented to make amateur bakers feel like pros. The less perfect they are, the cooler they look. No trimming, no tucking, no crimping, no venting, and no soggy bottom. They're also versatile: You can make a version of this year-round with the same amount of peak-season fruit.

Provided by Chris Morocco

Categories Bon Appétit Dessert Spring Tart Rhubarb Strawberry Vanilla Quick & Easy

Yield 6-8 servings

Number Of Ingredients 15

Ingredients

Dough:
1 cup all-purpose flour
1/3 cup buckwheat flour
3 Tbsp. sugar
1 tsp. kosher salt
1/2 cup (1 stick) unsalted butter, cut into pieces
Filling and assembly:
All-purpose flour (for surface)
1 lb. rhubarb, cut into 3/4" pieces
8 oz. strawberries, hulled, halved if large
1 Tbsp. plus 1 1/2 tsp. cornstarch
1/3 cup sugar, plus more for sprinkling
1/2 vanilla bean, halved lengthwise
1 large egg, beaten to blend
Whipped cream, ice cream, or crème fraîche (for serving)

Steps:

Dough:
Whisk all-purpose and buckwheat flours, sugar, and salt in a large bowl to combine. Add butter and work into dry ingredients with your hands, mashing it into big flat pieces and smooshing it between your palms into the flour, until you have pea- and nickel-size pieces.
Drizzle 1/4 cup ice water over mixture and rake it in with your fingers until evenly dispersed. Squeeze clumps with your hands to moisten until a shaggy dough forms, then turn out onto a work surface.
Gather dough together, pushing and working it into a ball, then flattening it, until only a few dry spots remain. Pat into a 3/4"-thick square. Using a bench scraper or knife, divide dough into 4 pieces. Stack pieces on top of one another, placing any unincorporated dry bits in between layers, and press down to combine. Form dough into a 3/4"-thick disk and wrap tightly in plastic. Chill until firm, at least 2 hours and up to 3 days.
Filling and assembly:
Preheat oven to 400°F. Roll out dough on a well-floured surface to a 14" round, rotating dough and tossing more flour underneath as needed to keep it from sticking. Transfer dough to a large parchment-lined rimmed baking sheet (most galettes will spring a leak at the creases of the pastry, even for pros). Place rhubarb, strawberries, cornstarch, and 1/3 cup sugar in a medium bowl. Scrape in vanilla seeds and discard pod; toss ingredients to evenly distribute.
Mound filling in center of dough, making sure to scoop up all the sugar and cornstarch in bowl, and spread out, leaving a 2" border around edges. Fold dough up and over filling, overlapping slightly. Brush dough with egg and sprinkle dough and filling generously with sugar.
Bake galette until filling is bubbling and crust is deeply browned, 40-50 minutes. Let cool slightly. Serve topped with whipped cream.

STRAWBERRY-RHUBARB GALETTE

Strawberry-Rhubarb Galette image

A galette is essentially a freeform pie, so if you're not an expert baker, this recipe is for you. Tart and sweet, rhubarb and strawberries top nutty and delicious almond paste-a match made in heaven! I like to double-stack refrigerated pie dough to prevent the filling from leaking out the sides.

Provided by Kardea Brown

Categories dessert

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

One 14.1-ounce package refrigerated pie crusts
All-purpose flour, for rolling
3/4 pound rhubarb, sliced (or use frozen, cut rhubarb, thawed)
3/4 pound fresh strawberries, halved
2 tablespoons cornstarch
1/2 cup plus 2 tablespoons granulated sugar
Half an 8-ounce package almond paste
1 large egg yolk
1/4 cup sliced almonds
Sweetened whipped cream or vanilla ice cream, for serving

Steps:

Preheat the oven to 375 degrees F.
Stack the two discs of dough on a lightly floured surface and roll into a disc about 12 inches wide. Transfer to a parchment paper-lined baking sheet. Set aside.
Toss together the rhubarb, strawberries, cornstarch and 1/2 cup granulated sugar in a medium bowl until combined. Set aside. Roll out the almond paste into a 10-inch circle.
Place the almond paste on the dough. Top evenly with the strawberry-rhubarb filling, leaving a 2-inch border around the edges. Fold the dough edges toward the center of the galette, up and over the edges of the filling, overlapping as needed.
Whisk together the egg yolk and 1 teaspoon water in a small bowl. Brush on the edges of the galette and sprinkle with the almonds and remaining 2 tablespoons granulated sugar.
Bake until the filling is bubbly and the edges are nicely browned, 35 to 40 minutes. Let cool slightly before serving with whipped cream or ice cream.

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