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!

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!

For more on eating seasonally and summer baking see:

• Eating Seasonally and Locally in the UK while living Zero Waste
• Strawberry Rhubarb Cake
• Strawberry Shortcakes
• Summer Fruit Pavlova

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!

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Prep Time 1 hour hr

Cook Time 35 minutes 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)
• ⅓ 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.
  
• 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.
  
• 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.
  
• Bake your galette for around 35 minutes, and let cool slightly before serving.

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