Strawberry Rhubarb Galette

Less daunting than pie, this homemade strawberry rhubarb galette makes a comforting dessert that’s both easy and elegant.

20 mins prep time  •  30 mins cook time •  Total 50 mins (+ 45 mins standing time)

Serves 6-8

Dessert

Ingredients:

Pastry:

1 1/2 cups (375 mL) all-purpose flour

1 tbsp (15 mL) granulated sugar

1/4 tsp (1 mL) salt

2/3 cup (150 mL) Organic Meadow Salted Butter, cold and cubed

1/4 cup (60 mL) Organic Meadow Whole Milk (cold)

Filling:

1 egg

1 tbsp (15 mL) Organic Meadow Whole Milk

2 cups (500 mL) sliced rhubarb

2 cups (500 mL) sliced strawberries

2 tbsp (30 mL) cornstarch

2 tbsp (30 mL) strawberry jam

2 tsp (10 mL) lemon zest

1 tbsp (15 mL) lemon juice

1 tsp (5 mL) vanilla

1/2 tsp (2 mL) salt

2 tbsp (30 mL) Organic Meadow Salted Butter, cubed

1 tbsp (15 mL) demerara sugar

Organic Meadow Vanilla Ice Cream, for serving

Instructions:

1.  Pastry: In food processor, pulse flour, sugar, salt and butter until mixture resembles coarse meal. While pulsing, gradually add milk until dough just comes together.
2.  Shape dough into a ball and flatten into 1-inch-thick disk. Wrap in plastic wrap and refrigerate for at least 30 minutes before rolling.
3.  Filling: Preheat oven to 400°F (200°C).
4.  In small bowl, whisk together egg and milk.
5.  Arrange pastry on lightly floured work surface. Roll into 13-inch (32 cm) circle. Transfer to large parchment paper–lined rimmed baking sheet. Refrigerate for 15 minutes.
6.  Meanwhile, in large bowl, toss together rhubarb, strawberries and cornstarch. Stir in jam, lemon zest, lemon juice, vanilla and salt. Transfer filling to centre of pastry, leaving 2-inch (5 cm) border. Dot with butter.
7.  Fold edges of pastry toward the centre, overlapping filling to create a pleated border. Brush pastry with egg wash and sprinkle pastry with demerara sugar.
8.  Bake for 30 to 35 minutes or until pastry is golden brown and filling is bubbling. Let cool for 10 to 15 minutes before serving.
9.  Slice galette into wedges and serve with scoops of ice cream.

Tips: Alternatively, serve galette with dollops of whipped Organic Meadow Whipping Cream instead of ice cream.

Use fresh or frozen rhubarb. If using frozen, do not thaw before using; adjust bake time as needed.

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