Jun 182021
Rustic Strawberry Rhubarb Galette

It’s that magical time of year when strawberries and rhubarb are in season! Together, these two fruits [okay, rhubarb technically isn’t a fruit but whatever] make a perfect flavour match of sweet and tart. We’re fortunate to have a thriving rhubarb at the allotment, with beautifully pink stalks. Likewise, British strawberries are having an excellent season and are perfectly juicy and sweet. I knew that I wanted to make some sort of pie this summer and I settled on this recipe for a rustic strawberry rhubarb galette. I’m pretty pleased with how this galette turned out. I encourage you to try my recipe, and take advantage of the gorgeous seasonal produce!

Galette Ingredients

A galette is a is a free-form pie with a single crust. For my galette, I decided to improvise a bit with the pastry. Rather than using plain flour, I created a hybrid of a cornmeal and wholemeal dough. It’s a little bit sweet, a little bit crunchy, and kind of tastes like a shortbread biscuit. So delicious! Want to make this rustic strawberry rhubarb galette vegan / plant based? No worries, just substitute vegan butter!

Galette with Ice Cream
Rustic strawberry rhubarb galette served with soy ice cream
For more on eating seasonally and summer baking see:
Serving Galette

Rustic Strawberry Rhubarb Galette

A simple and classic free-form pie made with juicy strawberries and tart rhubarb. The perfect seasonal summer dessert, with the option of making it vegan-friendly!
Prep Time 1 hr
Cook Time 35 mins
Course Dessert
Servings 8

Ingredients
  

For the Galette Pastry

  • ¾ Cup Plain Flour
  • ¼ Cup Polenta (corn meal)
  • ½ Cup Wholewheat Flour (wholemeal)
  • 1 Tbsp. Sugar
  • ½ Tsp. Salt
  • ½ Cup Unsalted cold butter, cubed (substitute vegan butter)
  • 6 Tbsp. Cold Water

For the Filling

  • 350 grams Diced Rhubarb (½ inch pieces)
  • 300 grams Strawberries (quartered)
  • Cup Sugar
  • 1 ½ Tbsp. Corn Starch (corn flour)
  • 2 Tbsp. Almond Flour (ground almonds)
  • 1 Tbsp. Coconut Oil (melted)
  • Demerara Sugar (for sprinkling)

Instructions
 

  • For your galette dough, mix together the flours, polenta, sugar and salt in a large bowl. Add your cubes of cold butter and massage with your finger tips until you have a crumbly pea-sized mixture. You can alternatively use a pastry blender.
  • Next, add the cold water and mix with your hands until the dough comes together. Wrap the dough as a flat disk and refrigerate for around 30 minutes.
  • To assemble your filling, add you strawberries and rhubarb pieces to a medium bowl. Sprinkle the sugar and corn starch on top, but don't mix.
    Sprinkling sugar
  • Pre-heat your oven to 200°C. Use a baking sheet with a ridge (to avoid liquid spilling) and line it with either parchment paper or a silicone baking mat.
  • Once your dough is chilled, roll it out on a floured surface to a 14 inch circle and transfer to your baking sheet. Sprinkle the dough with almond flour to help absorb some of the juice.
    Galette Base
  • Now mix together the fruit with the sugar and add this filling to the centre of your pastry, leaving an edge. It doesn't need to look perfect, it's rustic!
  • Fold the edges over your filling. Brush the edge with coconut oil and sprinkle with the demerara sugar.
    Prepared Galette
  • Bake your galette for around 35 minutes, and let cool slightly before serving.
Strawberry Rhubarb Galette
Strawberry rhubarb galette makes the perfect summer dessert!
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