STRAWBERRY RHUBARB GALETTE 

Summery, refreshing, fruity af
Makes: 8 servings                                                                                         Takes: 3 hours

STRAWBERRY RHUBARB GALETTE 

Makes: 8 servings
Takes: 3 hours
Dough:
  • ​2 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
  • ​1/4 to 1/2 cup ice water
​Filling:
  • 4 stalks of rhubarb
  • 1 cup of straberries (sliced and halved)
  • 3 tablespoons of lemon juice
  • Zest of one lemon
  • 1 teaspoon of sugar
  • 1 egg
  • ​Flour for dusting
​Dough:
  1. ​In a food processor, combine flour, salt and butter. Pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds.
  2. While the machine is running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds.
  3. Turn out dough onto a clean work surface. Shape into flattened disks and wrap in plastic. Refrigerate at least 1 hour or overnight.
Filling and assembly:
  1. ​Preheat oven to 350°. Toss rhubarb, lemon zest and juice and ¼ cup granulated sugar in a medium bowl. Let sit for about 10 minutes. Make sure to drain excess liquid before adding to the galette.
  2. Roll out dough on a lightly floured surface to make a rough circle (does not have to be perfect, could even be an oval) and transfer to parchment lined baking sheet.
  3. Top with the rhubarb mixture and leave an inch border surrounding. Fold edges of dough up and over rhubarb, overlapping slightly.
  4. Whisk one egg in a bowl with 1 tsp. water. Brush dough with egg wash and sprinkle entire galette with a teaspoon or so of granulated sugar. Bake until crust is golden brown and rhubarb is soft, 40-50 minutes. Let cool on a wire rack.