Strawberry Rhubarb Galette
For the Lazy Baker
Strawberry rhubarb. Two of my favorite flavor friends. I first discovered the wonders of rhubarb at my best friend's house when I was in middle school. We had just spent a warm Summer day at the Spring Ridge pool and we came home to a rhubarb pie baked by her grandma! It was love at first bite. The aggressive tang from the rhubarb lends a perfect complement to the sweet strawberries. They were meant to be together. So, I combined my lovely seasonal strawberries and rhubarb from my Three Part Harmony Farm CSA share to make these purrrrfect hand pies and a rustic galette. I hope you enjoy!
Strawberry Rhubarb Galette with Lavender Sugar and Lemon Zest Crust
Hangry Timer: 2 Hours
Makes: 6 Handpies and 1 Galette
I adapted and combined recipes from two of my favorite people, Martha Stewart and Tyler Florence to create these strawberry rhubarb beauties. I loved the idea of Martha's lavender sugar and my go-to pastry crust is adapted from Tyler's lemon-zest, buttery sensation.
What You Need:
2 cups All-Purpose Flour, plus more for rolling
3 Tbsp. Sugar
1/4 tsp. Salt
1 Lemon, zested finely
1 1/2 sticks Cold, Unsalted Butter, cut into small chunks*
1 Egg Yolk
2 Tbsp. Ice Water, plus more if needed
To make lavender sugar, pulse 2 teaspoons chopped fresh lavender buds (or leaves) with 1/2 cup sugar in a food processor.
All-Purpose Flour, for dusting
Pie Pastry (see below for recipe)
1 1/2 cups Rhubarb, trimmed and sliced 1/4 inch thick
1 1/2 cups Fresh Strawberries, hulled and sliced 1/4 inch thick
1/2 cup Lavender Sugar (see note, above) or granulated sugar
1 Tbsp. Cornstarch
1/8 tsp. Coarse Salt
1 large Egg White, lightly beaten with a splash of water
Coarse Sanding Sugar
Vanilla Ice Cream, for serving
What To Do With It:
For Pie Pastry
Combine the flour, sugar, salt, and lemon zest in a large mixing bowl. Add the butter and mix with your fingers until the mixture resembles coarse crumbs. Add the egg yolk and ice water and work that in gently with your hands. Check the consistency of the dough by squeezing a small amount together between your thumb and forefingers: You want there to be just enough moisture to bind the dough so that it holds together without being too wet or sticky.** If it's still crumbly, add a little more ice water, 1 teaspoon at a time. When you get it to the right consistency, shape the dough into a disk and wrap it in plastic. Put it in the refrigerator and chill for at least 30 minutes.
For Galette & Hand Pies
Preheat oven to 400 degrees. On a lightly floured surface, roll out half of the pie pastry to 1/8 inch thick. Cut out 6 circles and arrange on a parchment-lined baking sheet.
Stir together rhubarb, strawberries, lavender sugar, cornstarch, and salt. Arrange 1 Tbsp. mixture in center of each pastry circle. Dip your finger into water and trace around the edge of the pastry. Use the second half of the dough to roll out and cut out 6 more pastry circles to go on top of the filling. (Use this cat rolling pin for a fun design). Gently crimp the top pastry to the bottom making sure to seal the two together. Brush the tops with beaten egg white and sprinkle with course sugar. Freeze until firm, 20 minutes.
Combine the dough scraps together and form into a disk. Roll out pastry to 1/8 inch thick, ignoring symmetry and cracks. Place the leftover filling in the center and gently tuck up the edges on top of the filling to form a round-ish galette! Brush crust with egg wash and sprinkle with sugar.
Bake, rotating sheet halfway through, until golden brown and fruit is bubbling, 25 to 30 minutes. Transfer to a wire rack to cool. Serve warm with ice cream. These can also be stored over night in the fridge and heated for 30 seconds - just as amazing!
*Make sure to use very cold butter when making the crust and chill it immediately after it's formed into a disk.
**The dough should not be sticky. Resist the urge to add more water and just have a little patience! It should just BARELY come together for the ultimate flaky crust!
***It's ok to eat two immediately - hangry bf ate THREE.