The last time my husband and I had Rhubarb was in Paris and his Aunt had made a homemade Rhubarb Marmalade… it was insanely good! Since I have been craving that sweet tart flavor I had to make this beautiful vegetable one of my favorite ways, Galette. My favorite thing about any Galette, is how organic and free flowing it looks (and you can pick which edge has the most crust… wink wink).
1 3/4 Cups Organic AP flour
1/3 Cup Organic Sugar
1/4 Cup Semolina Flour
1/4 teaspoon Himalayan Sea Salt
1/2 Cup cold Organic Unsalted Butter, cut into small pieces
1/3 Cup Organic Cream, Milk or Half & Half
Strawberry Rhubarb Filling
2 1/2 cups sliced Organic Strawberries
1 cup chopped Rhubarb
1/3 cup Organic Sugar
3 Tablespoons Arrowroot Starch
1 Organic Egg, beaten
2 Tablespoons Raw Turbinado Sugar
1. To make the dough, combine flour, sugar, semolina, and salt in a processor; pulse 2-3 times. Add butter and pulse 4-5 times, or until mixture resembles coarse meal. With the processor running, slowing pour the cream through the chute, processing until the dough forms a ball. Remove the dough ball and adhere any remaining pieces of dough to it, then wrap in plastic wrap or parchment paper. Refrigerate for at least 45 minutes before rolling out.
2. Center a rack in the oven and preheat to 350 degrees F.
3. To make the strawberry rhubarb filling, combine all ingredients in a medium bowl, and toss gently, making sure that the arrowroot is coating the fruit. Set aside.
4. Remove the dough from the refrigerator and place on a sheet of parchment paper. Starting at the center of the dough, roll out, forming a 14-15-inch wide circle. Place the dough with parchment paper on a baking sheet. Add the fruit mixture to the center of the dough, leaving a 2-inch border. Fold the border over the filling, overlapping where necessary and pressing gently to adhere the folds.
5. Lightly brush the edge of the dough with the egg and sprinkle with turbinado sugar. You don’t need to use the whole egg, just enough to brush the edge of the galette.
6. Bake for 1 hour, or until crust is golden brown and the filling is bubbly. Transfer the baking sheet to a wire rack to cool for
at least 20 minutes. Serve warm or at room temperature.
Note-you can make the galette dough in advance. It will keep in the refrigerator for 3 days. Try serving the galette with vanilla ice cream for an extra special dessert.
Recipe was adapted from here I just changed some ingredients 🙂