Earlier today I posted my favorite pie crust recipe and a tutorial on pie crust in this post. Here is used my pie crust to make this beautiful sweet and tart strawberry rhubarb galette. I love making galettes because they have the amazing buttery, flaky crust of a pie, but without all the fuss. You just roll out a circle, fill it, fold the edges and bake.
Strawberry rhubarb is one of our favorite summer flavors. I had some farm strawberries in my freezer from when I picked them up in may for making strawberry shortcake, so I used those and I was able to find fresh rhubarb at the grocery store, but you can use frozen too if you can’t get fresh.
I used a little trick I learned a while back for making fruit galettes that don’t get soggy bottom crusts. You make a mixture of toasted almond or hazelnut flour, sugar and flour, and spread that under your filling before baking. It absorbs any juices that run out during cooking and keeps your crust nice and crisp.
Galette:
- 1 recipe double crust pie dough
- 1/4 cup toasted hazelnut or almond flour
- 1/4 cup AP flour
- 1/4 cup granulated sugar
- 2 3/4 cups strawberries, fresh or frozen defrosted, cut into halves
- 2 2/3 cup rhubarb, cut into 1/2 inch pieces (remember leaves are toxic so don’t include those)
- 1/3 cup granulated sugar
- 3-4 tbsp brown sugar (to taste, depends on sweetness of your fruit)
- 2 tbsp AP flour
- juice of 1/2 lemon
- egg wash
- sprinkling sugar
- reserved juice from draining the fruit for the glaze
Mix the equal amounts almond or hazelnut flour, ap flour, and granulated sugar and set aside. In a large bowl stir the strawberries and rhubarb with the 1/3 cup granulated sugar and let macerate for 30 minutes. Drain the fruit and reserve the juice.
Roll out the pie dough (I used the entire 2 crust pie recipe so I could get a nice even circle big enough to trim nicely). Move the circle to a parchment lined baking sheet. You can cook your pie crust scraps sprinkled with cinnamon and sugar for a tasty treat so you don’t waste any. You want about a 14-15 inch circle of dough. Spread your flour/sugar/almond mix around the circle leaving a 2-3 inch border clear. Mix your drained fruit with the brown sugar and flour, tasting to see if it is sweet enough. Add a squeeze of lemon juice. Spread the filling over the circle, leaving the same border clear. Fold the edges up a bit a time so they overlap a bit. Brush the dough with an egg wash and sprinkle with coarse sugar. Place into a 400 degree oven and bake about 40 minutes, rotating half way through and covering the edges with foil if they start to get too brown. You want your filling to be bubbling and the crust nicely browned.
Boil the juice you strained from the fruit until reduced to the consistency of heavy cream. Add a squeeze of lemon. When the galette comes out of the oven, brush the fruit with the glaze. Serve with ice cream or whipped cream, or just as is.