Wednesday, June 6, 2012

strawberry rhubarb galette

I've been meaning to make this for a while. The stalks of rhubarb stuck out at me this morning from the fridge reminding me that I needed to do something with them, so I cut them into 1 inch pieces and along with some halved strawberries, sugar and vanilla, put them in a saucepan on the stove and let them turn jammy. And after my pedicure this afternoon (!!) I whipped up some pastry and made this and we had it for dessert. Yum.
Strawberry Rhubarb Galette
3 long stalks of rhubarb, sliced into 1" pieces
10 medium sized strawberries, hulled and halved
1/3 c sugar
2 tsp vanilla
Place all the ingredients into a saucepan and heat over medium heat until the fruit starts to break down and liquid is released. Turn the heat down to simmer and let the mixture cook away until jammy - about 45 minutes.
1 c plus 2 tbsp flour
1/4 tsp salt
1 tbsp sugar
1/2 c butter, diced
1/2 tsp vanilla
2 tbsp cold water

Preheat the oven to 425 deg F. Add the flour, salt and sugar to the bowl of a food processor and whiz briefly to mix. Add the diced butter and whiz until the mixture is a mealy consistency. Add the vanilla and then add the water 1 tbsp at a time, whizzing after each addition. Keep adding water by the tablespoon until the dough starts to hold together. Dump the dough out onto a piece of plastic wrap and refrigerate for 30 minutes (or put in the freezer for a few minutes). Once cooled, place the dough between wax paper or parchment paper and roll out. Place the dough on a piece of parchment paper, scrap the strawberry rhubarb mixture into the middle of the dough and spread out to about 2" from the edge. Fold over the edges of dough, pleating so the dough fits over the filling. Sprinkle the dough with turbinado sugar.
Bake the tart for 10 minutes at 425 deg F and then turn down the heat to 375 deg F and bake for another 40 minutes. Remove the galette from the oven.

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