Rustic Rhubarb Strawberry Galette
Rhubarb has such a short window during the spring that we try to take advantage as much as possible. This rustic galette is a delicious way to enjoy this seasonal treat. If you don't have time to make your own dough, we've got you covered!
FOR THE DOUGH
**Please Note: Dough must be made and chilled about 1 ½ hours before baking.**
Process flour, salt and ½ of the lemon zest in food processor until combined. Slowly add in cold butter pieces and pulse food processor until butter pieces are about the size of small peas. Drizzle in the cold water a tablespoon at a time (you may not need all water) until the dough starts to form small crumbs.
Pour crumb mixture out onto a lightly floured work area and begin to gather into a ball, kneading 2-4 times. Flatten the dough into a 6” disk. Wrap disk tightly in plastic wrap and refrigerate for 1 hour.
After refrigeration, roll dough out to a 12” circle. Edges can be slightly ragged. Slip dough onto a large baking sheet lined with parchment paper and chill again while you prepare filling, about 20 minutes or until firm.
Preheat oven to 375 degrees.
FOR THE FILLING
Toss rhubarb with remaining half of lemon zest and all but one tablespoon of the sugar. Add 2 teaspoons of lemon juice and combine. Add strawberries and cornstarch and gently mix together. If your strawberries are super ripe and juicy, you may need to use a little more cornstarch. Avoid, over mixing your strawberries as they will create more juice.
Remove dough from refrigerator and pile fruit in the center of the dough circle, leaving about 2” border (it is OK if your dough does not form a perfect circle). Gently fold the pastry over the fruit, pleating to hold it in. As you work your way around the galette you may want to pinch the pleating to secure it but be careful not to push dough into the fruit.
Working quickly, brush dough with egg whites. Sprinkle remaining tablespoon of sugar over the dough.
Bake galette until filling is bubbling and crust is a deep golden brown, about 45 minutes to an hour.
Cool galette on baking sheet for 15 minutes on wire rack. Carefully slide galette off parchment directly on wire rack to finish cooling another 10-15 minutes or until juices have thickened.
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