Ingredients
Equipment
Method
Make the Dough
- In a large mixing bowl, combine all-purpose flour, whole-wheat pastry flour, 1 tablespoon sugar, and salt. Stir to mix. Cut the cold butter into the dry ingredients using a pastry cutter, two knives, or a food processor, until the mixture resembles coarse meal with pea-sized butter pieces.
- If using a food processor, slowly add the ice cold water while the machine runs until the dough holds together (about 15-30 seconds). If mixing by hand, add water to the bowl and mix with a fork or your hands until the dough forms.
- Turn the dough out onto a sheet of plastic wrap. Press it into a flat, round disc, wrap tightly, and refrigerate for 30-60 minutes. This chilling time is crucial for a tender, flaky crust.
Prepare the Filling
- While the dough chills, wash and prepare your fruit. Quarter the fresh strawberries and cut the fresh rhubarb into 1/2-inch pieces. In a medium bowl, combine the prepped strawberries and rhubarb with 3/4 cup sugar, lemon juice, vanilla extract, and cornstarch. Stir gently to coat the fruit evenly. The cornstarch helps thicken the juices during baking, preventing a soggy bottom on your delicious strawberry rhubarb galette.
Assemble the Galette
- Preheat your oven to 400 degrees F (200°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled dough into an approximately 12-inch circle, about 1/8 inch thick. Transfer the rolled dough carefully to the prepared baking sheet with the parchment paper.
- Spoon the prepared strawberry rhubarb filling onto the center of the dough, leaving a 2-inch border all around the edges. Gently fold the edges of the dough over the filling, covering about 2 inches of the fruit. Press the folds gently to adhere them, creating a rustic, free-form crust.
Bake the Galette
- In a small bowl, whisk together the egg and milk for the egg wash. Brush the egg wash over the exposed dough edges of the galette. If desired, sprinkle additional sugar over the egg-washed crust for a sparkling finish.
- Bake at 400 degrees F (200°C) for 35-45 minutes, or until the crust is golden-brown and the fruit filling is bubbly.
- Cool on the baking sheet for 5 minutes before transferring the galette, still on its parchment paper, to a wire rack. Gently pull the parchment paper out from underneath while keeping the galette on the cooling rack. Let the galette cool to room temperature, or at least for two hours, before slicing. This allows the filling to set properly.
Nutrition
Notes
For a truly flaky crust, always use cold butter and ice-cold water, and avoid overworking the dough to prevent toughness. The cornstarch in the filling is crucial for thickening, and adequate cooling time after baking ensures the filling sets completely. Embrace the rustic charm; imperfections are part of a galette's beauty. Serve warm or at room temperature, perhaps with vanilla ice cream or whipped cream. Store leftovers loosely covered at room temperature for up to 1 day, or refrigerated for up to 3 days. The dough can be made ahead and frozen. Feel free to experiment with other fruit combinations or add spices to the crust for variations. Nutrition information is estimated based on common ingredients and serving sizes and may vary.