Strawberry Rhubarb Galette

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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, but, here in Calgary’s forever-winter-climate, local fruit and produce takes its time.  So, when you get through the grueling winter (which honestly does seem like forever at times) and the first waves of fresh fruit and produce start hitting the shelves, it’s an incredible feeling!

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.  Lucky for me he is more than willing to share his crops and I am so very thankful!

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.  I think rhubarb is not only such a neat plant but it’s also so fun to cook and bake with! It can be tart and bitter or really sweet and savory!  You wouldn’t think such a strange plant (that grows easily everywhereby the way) would make such delicious desserts!

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).  And if you’ve never experienced how amazing galette can be, now it your chance!  It goes great with just about anything—from a cup of coffee to an afternoon fruity snack to an after-dinner dessert to a lovely, delicious treat, all by itself!

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!  As you know very well, I LOVE chocolate just as much as the next person but I also love a sweet, beautiful fruit dessert too!

Unlike my recent peach plum galettethis one is more traditional and simple. A flaky crust, lightly sweetened fruit and a sparkling sugar crunch topping.  With this version, there is no drizzled flavoring, but, if you wanted to you defiantly could add it!  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, depending on what you need or want them for.

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.

As always, if you made this dessert recipe in your own home, how did it go?  Did you add or change anything?  What type of fruit did you use?  I always love to see what others have come up with!  Please share your thoughts, suggestions, ideas, comments and even pictures with me! I am always open to communicating!

5 from 1 vote

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Strawberry Rhubarb Galette

The perfect summer fruit combination of rhubarb and strawberries in a simple, rustic galette.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Author Regina | Leelalicious

Ingredients

• 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 1/2-inch pieces
• 3 tablespoons 40 g granulated sugar
• 1 tablespoon 10 g cornstarch
• milk or cream
• 1 tablespoon coarse sugar for sprinkling

Instructions

1. 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.
2. 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.
3. 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.
4. Bake for 25-30 minutes. The fruit filling should be bubbly and the edges lightly browned. Cool before cutting.

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