Strawberry Rhubarb (or Whatever) Galette
Baking tends to be pretty exact, which is why the flexibility of the galette is kind of a thrill. Yes, the pie dough is somewhat more scientific than experimental, but the filling and the finish are up in the air. Strawberry rhubarb is what I used here, but thinly sliced pears or apples are divine or fresh apricots or peaches or...you get the idea. Play around: sweet, savory, add nuts, no nuts, spices, no spices. Go wild.
- 1 recipe pie dough (my go-to is in the cook’s notes)
- 2 heaping cups sliced strawberries (about 1/2 pound)
- 1 cup thinly sliced rhubarb (2 medium stalks)
- 2-3 teaspoons all-purpose flour*
- 2 teaspoons light brown sugar or coconut sugar
- 2 tablespoons whole milk
- 2-3 teaspoons demerara or turbinado sugar (for topping)
Make and chill pie dough according to preferred recipe. Before rolling out dough, preheat oven to 400F.
Prepare fruit: in a medium bowl, combine sliced strawberries and rhubarb with flour and mix until most of the fruit is covered.
Note: Depending on the fruit, mix in 1 tablespoon your preferred sugar. (With the tartness of strawberry and rhubarb, I recommend at least 1 1/2 tablespoons light brown sugar.)
Roll out dough on a floured surface to about ¼-inch thickness and in a round shape. Leaving about a 2” thick border around the edges, spread sugar lightly onto dough (basically creating the space onto which you’ll pile the fruit). Pile the fruit on top of the sugar (see?) still maintaining the border. Fold dough all around the fruit, pressing down very gently to make sure all the corners are closed. (Try not to work the dough too much at any point because you’ll want those big butter chunks to stay cold and in tact.)
Brush the top of the dough with the milk and sprinkle demerara or turbinado sugar on top. Bake for 40-45 minutes, until everything’s nice and caramelized and the dough is golden brown.
Serve at room temperature.
My favorite pie dough is from Smitten Kitchen. It is perfectly simple and require nothing fancier than focus and lots of cold butter. In my experience, dough can be made one day ahead and chilled in the refrigerator. More than one day and it begins to dry out.