This recipe for a rustic STRAWBERRY RHUBARB GALETTE evolved after Jo-Anna suggested I take a stab at her STRAWBERRY RHUBARB PIE. Although I was happy to oblige, Jo-Anna added a fun twist to the process by suggesting I embrace the chilled, relaxed cottage country vibe and make a galette. Make sure to take an overhead pic of the galette once you’ve folded it up and added the little bits of butter. Get recipes, tips and NYT special offers delivered straight to your inbox. Strawberry Rhubarb Galette. As for the strawberry-rhubarb filling, it’s one where you quick-thaw the frozen rhubarb, macerate and render the liquid, then thicken with cornstarch before baking. Cut the rhubarb 1 1/2” in length. Food; The Menu Puts On Its Spring Garb. This story is all about friendship, so do what Jo-Anna, Julie and I did – share this and other recipes with friends, they’ll love you for it. Featured in: Opt out or, tablespoons cold unsalted butter in small pieces, cups fresh strawberries, hulled and halved. INGREDIENTS. Subscribe now for full access. Slice the galette … 1 teaspoon vanilla. Slice in half lengthwise. Details of my journey to galette greatness are below. I did make one slight adjustment in adding the juice of half a lemon; I find it brightens the flavour of strawberries and rhubarb. Remove the June Pan from the June Oven and slide the galette directly onto a cooling rack, using the parchment to help pull the galette off the June Pan. Yup, it’s a veggie – click HERE to learn more about it! It’s also good the next day, too. The pale green, pink and crimson colour of the rhubarb tossed with the vibrant scarlet of the strawberries is a wow, for sure! Click the Icon to pin this recipe to your board. Pinch of salt. Jo-Anna Rooney from A PRETTY LIFE IN THE SUBURBS and Julie Van Rosendaal from DINNER WITH JULIE join me to exchange and make each other’s recipes. Love the tangy flavour of this vegetable. 1 1/2 teaspoon corn starch. Little tart shells filled with smoked salmon, sautéed spinach, tomatoes and goat’s cheese, then baked in an egg custard…. On a lightly floured surface, roll out pastry 1/8 inch thick. Place both … Freshly picked rhubarb and strawberries baked free-form in a flaky crust. Sitting down to enjoy this finished dessert can be as relaxed as making it. Add just enough water so the dough can be gathered in a ball. 1 1/2 hours, plus overnight soaking and chilling, At least 45 minutes plus at least 30 minutes' resting, Florence Fabricant, Davio’s Northern Italian Steakhouse, 30 minutes, plus at least 8 hours’ chilling and freezing. In fact, it’s very tart. Galette topping: 180g crème fraiche (plus extra to serve) Although we’ll never know who first thought to combine them, this culinary moment of greatness has some seriously long legs. In a bowl, combine the rhubarb with half of the caster sugar. The dough recipe is easy to batch, so now have a couple of discs of frozen galette dough for the next time I have fruit that doesn’t top well on the strawberry summer cake (I love using cherries and pluots on that particular recipe). It consists of a buckwheat-oat base and a quick filling of fresh rhubarb and strawberries. Toss the rhubarb with one-third of the pecan mixture and spread them over the pecan mixture already on the pastry. Follow us on social media. ©2020 Weekend at the Cottage. https://www.countryliving.com/.../mini-strawberry-rhubarb-galettes-recipe One little side note on the filling, don’t miss the opportunity to marvel at the colour combination. It is super easy and quick to make! This galette comes together so quickly! Cut into 8 … 1 egg, lightly beaten. Spread on the pastry to within 2 inches of the edge. Ingredients. https://vivalafood.com/strawberry-rhubarb-galette-with-buckwheat-crust Ingredients you will need for the Strawberry Rhubarb Galette: 1 Pie dough crust – I used this recipe 2 Strawberry-Rhubarb Galette. My last touch on the crust was to brush it with a simple egg wash and sprinkle it with sparkly coarse sugar crystals. I like my pastries on the less-sweet side, so this will be great with coffee in the morning for breakfast. Serve warm or cooled, with whipped cream or ice cream if desired. Cut cold butter into the flour … Assemble the galette: Preheat your oven to 425°F. Instead of oil or margarine, I use almond butter and instead of sugar, this recipe uses erythritol and coconut sugar. Fold that one inch of dough over, to cover the outer edge of filling. It's easy to make and is a perfect summer dessert. Bake 40 minutes, until the pastry is golden brown and the filling is bubbling. Lastly, don’t forget to check out my friend Jo-Anna’s site A PRETTY LIFE IN THE SUBURBS. 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