Strawberry Rhubarb Galette
User Reviews
5
Strawberry Rhubarb Galette
Description
This galette recipe involves making a dough from flour, sugar, salt, and cold cubed butter, mixed until coarse crumbs form before adding ice water just enough to bring the dough together. After chilling, the dough is portioned, flattened, and rolled out to hold the fruit filling. The filling consists of sliced strawberries and rhubarb tossed with a mixture of sugar and Clear Jel, an instant thickener that helps set the juices during baking.
The fruit mixture rests briefly before assembly to release juices evenly. The dough is folded over the fruit with edges pleated, then brushed with an egg wash and sprinkled with sparkling sugar, which adds a crunchy texture and enhances browning in the oven. Baking occurs at a high temperature to develop a crisp crust while cooking the filling thoroughly.
This rustic galette can be served warm or at room temperature and pairs well with cream or ice cream. It stores well in the refrigerator for a few days when wrapped, making it convenient to prepare ahead and enjoy later.
Ingredients
- 2 cups all-purpose flour plus more for dusting
- ¾ cup plus 2 tablespoons sugar
- ½ teaspoon kosher salt
- 12 tablespoons butter 1 ½ sticks, cubed, cold unsalted
- 3-5 tablespoons water or more as needed, ice
- 1 ¾ pounds strawberries halved or quartered depending on their size
- ¾ pound rhubarb sliced into 1" pieces
- 2 tablespoons Clear Jel instant
- 1 large egg
- 1 tablespoon water
- 2 tablespoons Sparkling Sugar or turbinado sugar
Instructions
- Preheat oven to 425 degrees.
- In the bowl of a food processor, combine the flour, 2 tablespoons of sugar and salt.
- Add butter and pulse until the mixture resembles coarse crumbs.
- Add 2-3 tablespoons ice water until the dough just starts to come together. (Test the texture by pinching the dough between your fingers. If it holds together, it’s ready. If the dough is crumbly, add water a tablespoon at a time and pulse until the dough holds together.)
- Transfer dough to a floured work area and form it into a ball. Cut into fourths.
- Form each quarter into flat discs and wrap them individually in cellophane. Refrigerate dough for about 20 minutes.
- Meanwhile, in a small bowl, whisk together the remaining sugar and Instant Clear Jel until they're well combined.
- Cut the fruit into bite sized pieces and toss the rhubarb and berries in a bowl. Sprinkle the sugar mixture over the fruit and toss until well combined. Let the fruit rest for 10 minutes.
- Lay a large piece of plastic wrap on your work surface. Unwrap one disc of pastry and place it in the center of the plastic wrap. Cut another large piece of plastic and place it on top of the dough. Use a rolling pin to roll the pastry out into a ¼" round. Turn the dough about 90° after each few rolls and lift the plastic wrap so that it doesn't stick to the dough and get overworked too much.
- Refrigerate the rolled out dough while you continue rolling out the other 3 discs of homemade pastry.
- To form the tarts, transfer dough to a lipped baking sheet lined with parchment paper. Mound a quarter of the fruit filling into the center of the dough and fold the edges over the fruit, pleating as you go. Repeat for additional pastry discs and fruit.
- Refrigerate crostatas for 10 minutes.
- In a small bowl, whisk together the egg and water. With a pastry brush, lightly sweep egg wash over the pastry and sprinkle with sparkling sugar.
- Bake for 23-25 minutes.
- Can be served warm or at room temperature.
- To freeze for later, wrap the room temperature tarts in aluminum foil and freeze individually on a flat baking sheet. Transfer frozen strawberry rhubarb tarts to a zip top freezer bag. Keeps well for up to 2 months. To reheat: Thaw the tarts and reheat them on a baking sheet for 10 minutes in a 300° oven.
Notes
- Store any leftovers covered in the refrigerator for 2 to 3 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Calories | 411kcal | 21% |
| Carbohydrates | 58g | 19% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 68mg | 23% |
| Sodium | 160mg | 7% |
| Potassium | 321mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 30g | 60% |
| Vitamin A | 615IU | 12% |
| Vitamin C | 61.7mg | 69% |
| Calcium | 66mg | 7% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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