I love rhubarb in all it's tart-y splendor, but marrying it with the sweet goodness of strawberries is just that much more wonderful. I adapted this recipe from Fine Cooking's raspberry-rhubarb galette.
2 1/4 C all-purpose flour
1 tsp sugar
1/2 tsp salt
12 T cold unsalted butter, cut into small pieces or dice
1/2 C ice water
1 1/2 pounds rhubarb, trimmed and cut in 1/2 inch slices (3-4 C when prepped)
2 C strawberries, stemmed and sliced
3 T flour
1 1/4 C sugar
melted butter or egg white for brushing on the pastry
coarse or sparkling coarse sugar for topping
In a medium bowl by hand or in a food processor, combine the flour, sugar and salt and either cut in the butter or pulse in the butter until mixture resembles coarse crumbs. Add the ice water and toss just until it comes together (be especially careful in a food processor) or you will have tough pastry. Press the dough together into a ball, wrap in plastic wrap and chill in the refrigerator at least 30 minutes.
While the dough chills make the filling. Trim the ends of the rhubarb stalks and cut into 1/2-1-inch thick slices. In a large bowl toss the rhubarb with the strawberries, flour and sugar. Let stand 10-15 minutes for the juices to release.
Line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled dough into a 14-inch circle about 1/8-inch thick. Transfer the dough to the prepared sheet.
Preheat the oven to 400 degrees. Spread fruit mixture in the center of the dough leaving a 2 to 3-inch edge to fold over. Carefully fold the edges of the dough over the fruit, pleating as you go. Brush dough with melted butter or an egg white wash (one egg white and 2 T water, beaten). Sprinkle with coarse sugar. If you can, place foil or another baking sheet on a rack below your galette. My filling was extra juicy and escaped onto my oven floor and that's never fun to clean up. Bake for 45 minutes, or until the pastry is golden brown and the fruit is soft and bubbling.
|topped with fruit mixture|