I LOVE all the awesome local fresh fruit summer brings with it. This might all be old news for most of you in the rest of the world. Here in Calgary’s forever-winter-climate however, local fruit and produce takes its time.
We live in an apartment, so aside from my herbs and one potted tomato plant I am not really growing anything. My brother-in-law however lives outside of the city and has a huge garden. And lucky for me he is more than willing to share his crops.
From our last visit there he sent me home with a whole bunch of rhubarb! I couldn’t wait to make these lovely stalks into something delicious.
Last year I made this strawberry-rhubarb crisp (also from my brother-in-law’s rhubarb). So I already knew that these two fruits would make a lovely filling combination for my knew-found love of galette (also known as crostata or rustic tart).
This sweet and tart flavor profile is just what I love about dessert: contrast! Another lovely contrast is the soft, baked fruit in this crispy, flaky crust. Kinda of like a fruit cookie!
Unlike my recent peach plum galette this one is more traditional and simple. A flaky crust, lightly sweetened fruit and a sparkling sugar crunch topping. This time I divided the dough to make 2 smaller galettes, but you could just as well make 1 large one. Or even 3-4 individual galettes.
I think you are getting my message, either which way, just make some galette this summer. Make use of whichever fruit is in season and available.
- 1 cup (125 g) unbleached all-purpose flour (more for rolling out)
- ½ teaspoon salt
- 6 tablespoons (85 g) cold butter
- 2-3 tablespoons (30-45 ml) ice water
- 5 ounces (150 g) strawberries, sliced
- 5 ounces (150 g) rhubarb, cut into ½-inch pieces
- 3 tablespoons (40 g) granulated sugar
- 1 tablespoon (10 g) cornstarch
- milk or cream
- 1 tablespoon coarse sugar for sprinkling
- Place flour, salt and cut up butter into a food processor and pulse until mixture is crumbly and looks like wet sand. Slowly add water into running machine until a dough ball forms. Shape into a disk (or 2 small disks), cover in plastic wrap and chill for at least 1 hour or freeze for 20 minutes.
- Combine sliced strawberries, rhubarb pieces and granulated sugar in a bowl. Let sit for 5 minutes until the fruit starts to release some of its juices. Toss with the cornstarch until no powdery streaks remain.
- Preheat your oven to 375 degrees F. Roll out chilled dough and transfer to a lined baking sheet. Spread the prepared fruit filling on the crust, leaving a 1-inch border. Fold over the edges and brush the edges with milk. Sprinkle edges and centers with coarse sugar.
- Bake for 25-30 minutes. The fruit filling should be bubbly and the edges lightly browned. Cool before cutting.