Can you believe that we’re already halfway through April? That means we’re over a quarter of the way through 2013! And we’re only two months away from the start of summer! Where is the time going?! Let’s not let spring get away from us. Now’s the time for garden parties and fresh flowers and the first produce of the season. In my case, the first produce harvest of the season means that it’s time to pick some rhubarb.
Naturally, if you’ve got rhubarb, you have to make strawberry rhubarb pie… or something of the like. Like a galette? Yes, a galette! AKA a lazy pie. If you’re unfamiliar with how to make a galette, it’s easier than pie. The filling is the same. The crust is extremely similar. You don’t need a pie pan. You just pour your filling in the center, fold over the edges, and call it good. That’s it. Let’s make it happen.
Strawberry Rhubarb Galette
1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 tsp. salt
10 Tbs. (1 1/4 sticks) unsalted butter, cold, cut into 1/2″ cubes
1/2 cup cold water
2 Tbs. heavy cream
1 tsp. granulated sugar
1 1/2 lbs. fresh strawberries, hulled and halved
2-2 1/2 cups (about 8 medium stalks) fresh rhubarb, sliced
1/2 cup granulated sugar
1/4 cup light brown sugar
1 tsp. vanilla extract
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1 Tbs. lemon juice
2 Tbs. tapioca
Combine both flours and the salt in a large mixing bowl. Add the butter. Using a pastry blender, break up the butter and combine with the flour-salt mixture. Continue doing so until the butter is reduced to pea-sized pieces. Make a well in the center of the flour and butter mixture. Add 1/3 cup of the cold water. Using a spatula, combine the dry ingredients with the water. Combine just until the dough forms into a bowl. If more water is needed, add additional water 1 tablespoon at a time. Form the dough into a ball, then press into a disk. Cover with plastic wrap and chill for at least one hour.
In a small bowl, combine the granulated sugar and vanilla extract. Mix with a fork until smooth and all of the clumps are broken out. Add the ginger, nutmeg, and brown sugar, then stir until well combined.
In a large mixing bowl, combine the sliced rhubarb and halved strawberries. Add the sugar mixture. Stir with a spatula, until the rhubarb and strawberries are coated in the sugar mixture. Add the lemon juice and tapioca, and stir to combine.
Preheat the oven to 375F
Remove the chilled crust dough from the oven. On a floured surface, use your hands or a rolling pin to roll out the dough into a circle approximately 14″ in diameter. Transfer the filling to the center of the dough, leaving a 3″ border around the edge of the dough. Fold the outer dough over the edges of the filling. Brush the heavy cream over the edges of the galette, then sprinkle sugar over the brushed cream.
Bake at 375F for 45-60 minutes, until the crust is golden-brown and the center of the galette appears well-set. Allow to cool on a cooling rack for 15 minutes before serving. (Don’t make the mistake that Amy and I did, serving it 5 minutes after removing it from the oven and scalding the inside of our mouths.) Serve with whipped cream or vanilla ice cream or on its own. Enjoy!