This Saturday my daughter and I made a trip to our local Farmers’ Market, which is a quite busy place this time of the year. For a while now that has been our mother-daughter special time. It’s almost our tradition to stop by the Thai stand at the entrance and get a spring roll. After eating those crispy, delicious wraps, we were so ready to browse and shop. The farmers’ stands had most beautiful, crisp looking asparagus that was just calling my name (bought 2 pounds for 4 $). We also bought some farm fresh eggs, strawberries and rhubarb. I planned to make my usual strawberry-rhubarb cake with egg whites frosting, but then for some reason galette came to my mind and I decided to make a strawberry-rhubarb galette instead. This recipe was adapted from marthastewart.com plum galette. Strawberry-rhubarb is a match made in heaven! You will love every bite of it!
Strawberry-Rhubarb Galette Printable recipe
- 2 1/2 cups (320 g) all-purpose flour
- 1 teaspoon salt
- 1 cup (226 g) cold unsalted butter, cut into 1/4-inch pieces
- 1/2 cup (118 ml) ice water
- 1 tablespoon all-purpose flour, plus more for work surface
- 1/2 cup (75 g) plain bread crumbs
- 2 tablespoons brown sugar
- 1 pack vanilla sugar
- 1 tablespoon cornstarch
- 1 1/2 pounds (700 g) strawberries and rhubarb
- 3 tablespoons granulated sugar
- 2 – 3 tablespoons of smooth strawberry jam
- 1 egg
- 1 tablespoon milk
Combine flour and salt. Add cold butter and work it into flour until large crumbs form, then start adding water. You can do all this in the food processor, but I just prefer doing it by hand. The dough will be smooth. If sticky, add a bit more flour. Form a disc, wrap in plastic and leave it in the fridge to rest for an hour.
For the filling wash and quarter strawberries, wash rhubarb and cut into ½ inch (1.3 cm) pieces. Set aside. Combine flour, bread crumbs, corn starch, brown sugar and vanilla.
Roll out the dough to an 18 X 16 inch (46 X 41 cm) rectangle. Transfer it to the parchment lined large baking sheet. Spread the bread crumb mixture in the middle of the dough leaving 2-3 inches ( 5-8 cm) border. Arrange the fruit on the top of the mixture and sprinkle with 3 tbsp of sugar.
Fold the both longer sides inward and then do the same with the shorter sides (as to form a package). Brush the folded sides with the egg wash. Bake at 400 F (200 C) until crust starts getting a nice golden-brown color.
Remove from the oven and let it cool down. Heat the strawberry jam. If it has pieces of strawberry and seed, first strain it through a fine mesh, then brush over the fruit in the middle of the galette.
All is left is to enjoy it! Bon Appetit! 🙂