Strawberry Rhubarb Galette
Called a “galette” in French and a “crostata” in Italian, this free-form, rustic version of a fruit pie is elegant yet so easy to make. And because it can be made in advance—bake it early in the day and simply reheat in the oven just before serving—it’s perfect for a dinner party. We love the classic combo of strawberries and rhubarb, but this would also be excellent with berries or stone fruit in the summer months.
for the dough:
1 cup all-purpose flour + extra for rolling out the dough
1 tablespoon turbinado sugar + extra for sprinkling on top
1 teaspoon kosher salt
6 tablespoons cold, unsalted butter, cut into ½-inch pieces
3 tablespoons ice water, plus more as needed
for the filling:
1 pint strawberries, cleaned, dried, and cut into halves or quarters (depending on size)
2 large stalks rhubarb, cleaned, dried, and cut into ½-inch slices (about 2 cups)
3 tablespoons turbinado sugar
1. To make the dough, whisk together the flour, sugar, and kosher salt in a medium mixing bowl. Add the butter and use your hands to crumble it into small pieces about the size of peas. Add the 3 tablespoons of water and mix together with your hands, adding a little more water if necessary just to bring the dough together.
2. Knead gently into a ball, then form the dough into a disc. Wrap in plastic wrap or beeswax and chill in the fridge for 30 minutes. While the dough is chilling, prep the filling. Combine the strawberries, rhubarb, and turbinado sugar in a small bowl and stir to evenly distribute the sugar.
3. Preheat the oven to 400°F.
4. Once the dough has chilled, place it on a lightly floured work surface and let it soften slightly. Use a rolling pin to roll the dough into a 14-inch circle (it should be between ¼-inch and ⅛-inch thick) and carefully transfer to a parchment-lined baking sheet.
5. Pour the filling onto the circle, leaving a 2-inch border, and begin to fold the edges over the fruit, rotating the pan as you fold.
6. Beat the egg in a small bowl and brush over the folded edges. Sprinkle a little more turbinado sugar on top and pop in the oven for 45 minutes, or until the fruit is bubbling and the dough is golden.
7. Remove from the oven and cool for at least 20 minutes before serving.
Originally featured in The Spring-Bounty Dinner Party