Learn to make a deliciously sweet but tart strawberry rhubarb galette with a strawberry lavender glaze
Happy Canada day friends. We were supposed to go to the cabin today but it has been raining all morning, so we may try to get out later on if it clears up. Last week Bryan picked some more rhubarb from the cabin and since the freezer is already full of rhubarb, I wanted to make it into a dessert rather than just adding it to the continuously growing freezer pile (which will eventually become jam when I have time). I made a perfectly sweet yet still tart galette to celebrate today. A Galette is a hand shaped free form pie filled with either a sweet or savoury filling.
I love making galettes because they are simple but still charming and they celebrate the fruits of the season.
The key with making that flakey buttery crust is cold butter. When you're mixing flour with fat you want the fats to break down into smaller bits but not totally disappear. n order to achieve this you have to make sure your fats are cold so use ice water while mixing liquids and cold butter.
Another key is to not over mix your dough. You should see flakes or veins of fat running through your dough. Think marbling in a beef steak. This is the secret to flaky crust.
Ensure your racks are in the centre of your oven when baking pies
Since all of our ovens run at different temperatures, the key to great pie crust is really just watching yours.
I N G R E D I E N T S
I N G R E D I E N T S
2 1/2 cups all purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
3/4 cup cold butter cubed
3/4 cup ice water
optional: slivered almonds for the crust
1 tablespoon cornstarch (I used two but I believe one would suffice)
3 cups rhubarb
2 cups diced strawberries
1 tablespoon dried lavender flowers
1/4 cup strawberry jam
3 tablespoons water
I N S T R U C T I O N S
1. In a large bowl, mix together flour, sugar and salt.
2. Using a pastry blender or 2 knives, cut in cold butter until crumbly
3. Slowly pour in water until dough comes together. You can add a little bit more water if needed.
4. Shape your dough into a disc & wrap in plastic wrap. Refrigerate for 1 hour.
1. Chop rhubarb into small pieces. If the stalks are large cut in half or thirds.
2. Wash and cut strawberries into small pieces
3. mix in a large bowl with cornstarch and set aside
1. Roll dough out into a large circle, about 14 inches
2. Pile fruit into the middle leaving 1 1/2 inches around the edges
3. Fold edges upwards and press to form a shell.
4. Brush with an egg yolk mixed with a bit of water
5. Put into a pre-heated oven at 350 F for about 45-50 minutes.
1. Once removed from the oven brush the opened filling with the lavender glaze and again right before you serve it.
These galettes will keep at room temperature for up to three days. You can serve cold or warmed with a scoop of vanilla bean ice cream.
O R F O L L O W A L O N G H E R E
Happy Canada Day! If you make this galette, I would love to see your dessert. Feel free to tag me on instagram @cariboufarmhouse