Weekend at the Cottage Recipes
STRAWBERRY RHUBARB GALETTE
All the deliciousness of a strawberry rhubarb pie but half the work! Perfect for easy summer entertaining.
Ingredients
For the galette crust:
•2 cups unbleached
all-purpose flour
•½ teaspoon kosher salt
•2/3 cup vegetable
shortening
•¼ cup water
For the filling:
•2½ cups chopped strawberries
•2½ cups chopped rhubarb
•1 cup granulated sugar
•¼ teaspoon kosher salt
•¼ cup corn starch
•2 tablespoons butter
For egg wash:
•1 egg
•1 tablespoon water
•sugar crystals (sanding sugar)
DIRECTIONS
1. Prepare the crust: Place flour and salt into a bowl and whisk together. Cut the shortening into chunks, tossing it in with the flour.
Rub together by hand into small pea-sized balls. Sprinkle in water 1 tsp at a time, mixing lightly with a fork. Bring together gently by hand. Wrap and chill.
2. Prepare the filling: Combine strawberries, rhubarb, sugar, cornstarch, salt and lemon juice. Let sit for 15 minutes, stirring every 5 minutes.
3. Assemble the galette: Preheat your oven to 425°F. Roll the crust out into a circular shape on a piece of parchment paper, 1/8-inch thickness.
4. Place filling into the centre of the dough, leaving an inch of edge. Fold that one inch of dough over, to cover the outer edge of filling.
5. Apply egg wash and sugar: Whisk egg and water together. Brush crust of the galette with egg wash, followed by a sprinkling of coarse sugar.
6. Bake: Transfer to oven and immediately reduce temperature to 375°F. Bake galette for 55-60 minutes, or until crust is a rich golden colour and the centre is bubbling. Let the galette sit for about 20 minutes before serving.
