Strawberry Rhubarb Galette

This strawberry rhubarb galette is a simple and slightly sweet pie crust filled with the perfect pairing of sweet strawberries and tart rhubarb. Top it with some vanilla ice cream for the ultimate spring and summer dessert.

WHAT MAKES A STRAWBERRY RHUBARB GALETTE

I have always loved making galettes because they are much more simple to make than a pie, with a very similar feel. If the crust isn't just right it almost seems to look better that way, where as a pie crust always seems to need a little but more effort and perfection.

Strawberry and rhubarb have always been such a perfect pairing of flavors because the strawberries are so sweet and the rhubarb is very tart. You don't even need to add much sugar to this to have such a wonderful flavor.

HOW TO MAKE THE GALETTE CRUST:

• Place flour, sugar, cornmeal and salt into a food processor and pulse a few times to mix together. If using a bowl just whisk together.
• Add cold butter in tablespoon size slices and pulse again until crumbly and peas size balls are formed. If doing by hand use a pastry cutter or fork and knife.
• Slowly add buttermilk thru the liquid shoot and continue blending until a ball of dough forms. If not completely coming together you can always add just a tablespoon more of buttermilk.
• Place ball of dough into plastic wrap and chill for an hour or longer.

HOW TO ASSEMBLE & MAKE STRAWBERRY RHUBARB GALETTE:

• When ready to assemble preheat over to 375 F.
• In a medium bowl stir together all of the filling ingredients. Allow to sit and rest for a bit for the juices to have a bit of time to thicken.
• Place chilled dough on a piece of parchment paper that has been sprinkled with flour. Roll out the dough to a large 12-14 inch circle. It does not need to be perfectly round. This galette has more of a rustic look. Place the parchment paper with the dough onto a large cookie sheet.
• Place the filling inside of the circle and then fold the edges up all around the filling. Overlaping as needed.
• Whisk egg and brush along the top of the dough and then sprinkle with turbinado sugar.
• Bake for about 45 minutes, or until the crust is a nice golden brown and the filling is bubbling.

TIPS FOR MAKING THIS STRAWBERRY RHUBARB GALETTE

• The liquid may seep out a bit from little cracks along the side of the dough. This is totally fine. After I combine all the filling and let it sit, if there seems to be a lot of liquid I do not pour it all in to the dough. This keeps it from getting too soggy or seeping out.
• The cornmeal is used in the crust to add some extra depth of texture and flavor. Subbing with all-purpose flour would work also.
• If you do not have any buttermilk for the dough you make also use regular milk, or even water.

You should also try my Strawberry Buttermilk Almond Cake for another perfect Spring dessert.

For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.