Strawberry Rhubarb Galette Recipes

GALETTE OF STRAWBERRIES AND RHUBARB

Steps:

• Preheat oven to 425 degrees.
• Mix the flour and salt. Work in the butter by hand, in a mixer or in a food processor until the mixture is crumbly. Add just enough water so the dough can be gathered in a ball.
• Roll dough in a circle 10 inches in diameter. Set it on a baking sheet.
• Mix the pecans and brown sugar together. Sprinkle one-third of this mixture over the pastry, to within an inch of the edge. Toss the rhubarb with one-third of the pecan mixture and spread them over the pecan mixture already on the pastry. Arrange the strawberry halves on top, sprinkle with the remaining third of the pecan mixture and drizzle with melted butter.
• Fold in the one-inch border of the pastry, partially covering the edge of the filling.
• Bake 40 minutes, until the pastry is golden brown and the filling is bubbling. Serve warm or cooled, with whipped cream or ice cream if desired.

STRAWBERRY-RHUBARB GALETTE

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.

RHUBARB ALMOND GALETTE WITH STRAWBERRY WHIPPED CREAM

Steps:

• For the galette: Shred the frozen butter in a food processor fitted with the shredding disc or on the large holes of a box grater. Place the shredded butter back in the freezer.
• Whisk together the flour, sugar and salt in a large bowl. Add the frozen shredded butter to the dry ingredients and toss together with your hands to evenly distributed. Add the 1/4 cup ice water. Begin folding the dough with the palms of your hands to incorporate the water. Continue adding the remaining water, 1 tablespoon at a time, until the dough just comes together when squeezed. Be careful not to overwork. Transfer the dough to a sheet of plastic wrap, press into a disc and wrap tightly. Refrigerate at least 2 hours. The dough can be made 1 day ahead.
• Arrange a rack in the center of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
• Lightly flour your work surface. Roll the chilled dough disc out to about 14 inches in diameter. Roll up the dough disc on the rolling pin and carefully transfer to the prepared baking sheet. Refrigerate for at least 15 minutes.
• Mix together the rhubarb, sugar, salt, vanilla and cornstarch in a large bowl. Set aside.
• Place the almond paste between two 12-inch pieces of parchment and roll out to a disc about 10 inches in diameter.
• Remove the dough disc from the refrigerator. Remove one sheet of parchment from the almond paste disc. Center and flip the almond paste disc on top of the dough disc, then peel off the second sheet of parchment.
• Sprinkle the almond flour over the almond paste (this will help keep the bottom crust from getting soggy). Mound the rhubarb filling in the center of the dough and spread until it completely covers the almond paste. Fold the edges of the dough up and over, making sure the filling is still visible in the center. Brush the dough with the beaten egg, then sprinkle the turbinado sugar and sliced almonds.
• Bake until the dough is golden brown and the filling is bubbling, 35 to 40 minutes. Cool on a wire rack for 1 hour.
• For the strawberry whipped cream: Pulse the freeze-dried strawberries in a food processor into a fine powder. Add the heavy whipping cream and confectioners' sugar and process until medium-stiff peaks form, 1 to 2 minutes.
• Serve the galette with the Strawberry Whipped Cream.

MINI STRAWBERRY-RHUBARB GALETTES

Steps:

• Preheat oven to 400 degrees. On a lightly floured surface, roll out pastry 1/8 inch thick. Cut into 8 squares, about 5 inches each; arrange on 2 parchment-lined baking sheets.
• Stir together rhubarb, strawberries, lavender sugar, cornstarch, and salt. Arrange 1/3 cup mixture in center of each pastry square. Fold edges in; crimp to form rounds. Brush edges with beaten egg white and sprinkle with sanding sugar. Freeze until firm, 20 minutes.
• Bake, rotating sheet halfway through, until golden brown and fruit is bubbling, 30 to 35 minutes. Transfer to a wire rack to cool. Serve with whipped cream.

RHUBARB GALETTE

Steps:

• Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside.
• On a lightly floured work surface, roll out dough to a 14-inch round, about 1/8-inch thick.
• Place rhubarb and lemon juice in a large bowl; toss to combine. In a medium bowl, whisk together flour, sugar, salt, cinnamon, and nutmeg until well combined. Add sugar mixture to rhubarb and toss until well coated. Arrange rhubarb mixture on top of dough, leaving a 2-inch border all the way around. Fold border over the fruit mixture, overlapping where necessary and pressing gently to adhere the folds. Brush edges of dough with egg, sprinkle with turbinado or sanding sugar, and dot with butter. Transfer to refrigerator and chill 15 to 20 minutes.
• Bake until crust is deep golden brown and juices are bubbling, 55 to 60 minutes. Transfer baking sheet to a wire rack to cool the galette. Serve warm or at room temperature.

STRAWBERRY GALETTE

Steps:

• Whisk the all-purpose flour and the almond flour in a large bowl, then set aside. (It's best to stick it in the freezer for about 15 minutes until ready to use, to ensure a well-chilled dough.)
• Slice 3 tablespoons of the butter as thinly as possible without getting obsessive about it. (It's OK if pieces break.) Cut the remaining 5 tablespoons of butter into 1/2-inch cubes. Keeping the sliced butter and cubed butter separate, set the butter in the fridge to chill until ready to use.
• In a small bowl or measuring cup, mix the 1/4 cup yogurt with 1 tablespoon of the water and keep cold in the fridge until ready to use.
• Whisk the flour mixture with the 1 teaspoon sugar and the salt. Spread the cubed butter pieces over the flour and cut the butter into the flour using a pastry blender or your fingers until the chunks look slightly smaller than pea size. Toss the butter slices with the flour mixture, separating them as you go, then gently press them into the flour between your fingers into flat sheets. (This extra step is helpful in creating pockets of steam, which will make for a flakier crust, an added bonus for pie dough makers of any skill!)
• Drizzle the chilled yogurt over the flour and butter mixture. Use a spatula or a wooden spoon to toss and combine. If the dough seems dry, drizzle with 1 tablespoon of the ice water, and continue tossing and combining, incorporating any dry flour bits at the bottom of the bowl and scraping off the spatula as you go, until the mixture just comes together in a mound. If needed, drizzle more ice water, 1 tablespoon at a time, without allowing the dough to get too wet.
• Transfer the dough to a large piece of plastic wrap, then press the dough into a 6-inch disk and wrap well. Refrigerate for at least 2 hours or up to 3 days.
• Heat oven to 400 degrees with the rack in the center position. Line a sheet pan with parchment paper.
• Prepare the filling: Place 1/2 cup sugar and the lemon zest in a large bowl and rub the lemon zest into the sugar with your fingertips. Add the strawberries, cornstarch and salt; mix well to combine, making sure the cornstarch is well incorporated. Add up to another 1/4 cup sugar if desired, depending on the sweetness of your strawberries and your desired level of sweetness.
• Dust your countertop with flour, then transfer the chilled dough to it and sprinkle a little flour on top of the dough. Roll the dough out to a 12- to 14-inch round, lightly flouring as needed. (It's OK if the edges break and the shape isn't perfectly round.) Gently transfer the dough by rolling it over a rolling pin and onto the prepared baking sheet. (At this point, if you've forgotten something, like preparing the egg wash, or if your dough has warmed up slightly, place the sheet pan in the fridge for a few minutes.)
• Mound the strawberries and their juices in the middle of the dough and leave a 2-inch border. Fold the border over the fruit, pleating as you fold and leaving the center of the galette exposed. Brush the crust with the egg wash and sprinkle with sugar.
• Bake until the crust is golden and the strawberries are bubbling, about 35 minutes. It's OK if some juices leak. Cool on a wire rack for 1 hour and serve.