Related Posts with Thumbnails

Wednesday, June 24, 2009

Strawberry-Rhubarb Galette

As there was not a lot left of my rhubarb plant, I decided to use the remainder of it up by making a strawberry-rhubarb galette. Having made a galette before, I found it easy to make, and always enjoy the rustic look of the free form dough shape. Or maybe I was just too lazy to make a proper pie.
Considering my mom is the queen of pies, and I was serving her this easy to make free form pastry, I was nervous that it would not turn out. Overall it turned out good. I found the juice of the fruit did make the bottom of the crust a bit wet… so I put it in the oven without a pan to crisp on the bottom a bit, as well as let it cool on a cooling rack, both seemed to help.

This recipe is adapted from Martha Stewart’s Rhubarb Galette. I added strawberries, and used the dough recipe from the LCBO’s Food & Drink magazine.

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 tsp salt
3/4 cup unsalted butter, cut in 1-inch pieces
1/2 cup cream cheese, cut in 1-inch pieces
1 tsp grated lemon rind
2 tbsp lemon juicewater as needed

Combine all ingredients except water in a food processor. Remove ingredients from food processor into a large bowl. Knead dough together with hands. Add a bit of water as needed (not too much or will be sticky) until ball of dough forms. Let sit covered for 30 mins.

On a lightly floured surface roll out the dough in to make approximately a 14" imperfect circle. Then lightly trace a circle in the middle of the dough where the fruit will be pilled. Depending if you want the fruit to be exposed or completely covered will depend on how big your fruit circle will be. For details photos of making the dough, see my apple-rosemary galette recipe.


1 lb rhubarb, sliced into 1/2” chunks
2 cups sliced strawberries
Juice of ½ lemon
1/2 cup granulated sugar (or less)
Pinch of salt
1 tsp ground cinnamon
Pinch of nutmeg (ground or freshly grated)
1 egg white beaten

Place rhubarb, strawberries and lemon juice in a large bowl; toss to combine.

In a medium bowl whisk together the flour, sugar, salt, cinnamon and nutmeg. Add sugar mixture to the rhubarb mixture and toss until well coated.

Arrange the fruit mixture on top of the dough, leaving a 2” border all the way around. Fold border over the fruit mixture, overlapping where necessary and pressing gently to adhere the folds.

Brush the edges of the dough with egg white.

Bake in a preheated oven for 10 minutes at 450F.

Reduce heat to 350 and bake for another 30 to 40 minutes.
and my delicious Rhubarb Loaf.
Blog Widget by LinkWithin


Helene said...

When I have rhubarb I'll have to make this dessert. Looks yummy.

Reeni♥ said...

This looks so rustic and delicious. The cream cheese crust sounds great!

giz said...

Such a great combination - strawberry and rhubarb - I'm always casing backyards for rhubarb - so many people just don't even know what to do with it.

Kaitlin said...

Sounds and looks fantastic! The dough in particular sounds like a winner - cream cheese dough is always so yummy, and that bit of whole wheat flour makes it a bit healthier.

Related Posts with Thumbnails