If you love pork ragout as much as John and I do….you will love this
Strawberry Rhubarb Galette
Raise you hand if you love Strawberry and rhubarb. This Strawberry Rhubarb Galette is a flour and cornmeal crust filled with a strawberry-rhubarb filling. It’s easy to make and is a perfect summer dessert.
Recipe from 365 Days of Baking and More
1 3/4 cups flour
1/3 cup granulated sugar
1/4 cup yellow cornmeal
1/4 teaspoon salt
1/2 cup cold butter (1 stick) cut into small pieces
1/3 cup buttermilk
1 egg beaten
1 teaspoon heavy cream
2 teaspoons turbinado sugar raw sugar
2 cups sliced fresh strawberries
1 1/2 cups chopped rhubarb
1/2 cup sugar
2 1/2 Tbsp quick tapioca
1/8 teaspoon cardamom
zest of one orange
For the dough
- In a large bowl, combine the ingredients for the crust: the flour, sugar, cornmeal and salt.
- Add butter and with a pastry cutter, blend it in until the mixture resembles coarse meal.
- Pour the buttermilk into the bowl and stir until the dough begins to stick together.
- If the dough does not stick together, gather it into a ball as much as possible with your hands and then stick the rest of teh dough remnants onto it while it is sitting on the plastic wrap. (If you do have a problem with it consolidating, add one and a half teaspons more of buttermilk.)
- Remove the dough ball from the bowl and adhere any remaining pieces of dough to it, then wrap in plastic wrap.
- Refrigerate for an hour.
- The galette dough is able to be made in advance and can be refrigerated up to three days before being used.
- When ready to bake, preheat the over to 350 degrees F.
- In a medium bowl, whisk together the sugar, tapioca, cardamom and orange zest.
- Add the strawberries and rhubarb and toss to completely coat.
- Let sit for 15 minutes before placing onto the crust.
- Place a piece of parchment on a baking sheet or pizza stone.
- Remove the dough from the refrigerator and roll it out, starting from the center, into a circle (or as close as you can get it) 14 inches across.
- Place the filling contents into the center of the circle and then gently spread around the circle to within two inches of the edge.
- Fold the edges of the dough up over the filling, overlapping the dough if necessary, and gently pressing the creases to ensure that creases are sealed.
- Prepare the egg wash by combining the beaten egg with the teaspoon of heavy cream. Using heavy cream will help the crust brown where as mixing it with water will give it a more shiny finish.)
- Lightly brush the edge of the dough with the egg wash, and sprinkle with the turbinado sugar.
- Bake for 1 hour, until the crust is golden brown and the filling is bubbly.
- Transfer baking sheet to a wire rack and allow to cool for 20 minutes before serving.
- Serve warm or at room temperature.
Occasionally the filling of a galette will seep through the cracks of the crust, so I roll the parchment up around the edges to prevent it from dripping into the oven.