It's that time of year! The buds are budding, the birds are chirping, rhubarb is growing and local strawberries are popping up in markets. Sigh... 😊 This dessert couldn't be any easier. You can substitute any of your favourite fruit (even frozen), whip up this easy dough and assemble. The best part of a galette is that it doesn't have to look perfect. Actually, the more imperfect the better!
Let us know your favourite flavour combos. At this time of year, this is our fav, but come August, that's a whole different convo! 🍑
Adapted from www.davidlebovitz.com
Ingredients:
Dough:
1 1/2 cups flour
1 tbsp sugar
1/2 tsp salt
1/2 cup unsalted butter, cubed and chilled
6 tbsp ice water
Filling:
2 cups diced rhubarb
1 1/2 cups strawberries, quartered
zest of 1 lemon
2/3 cup sugar
1 1/2 tbsp corn starch
1 tbsp melted butter
Granulated sugar, for finishing the tart
Directions:
Make the dough:
Mix the flour, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. (You can also make it in a food processor, or by hand, using a pastry blender.) Add the cold butter and mix until the butter pieces are the size of peas.
Add the ice water and continue to mix just until the dough comes together. Gather the dough with your hands, shape it into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.
Make the filling:
Preheat the oven to 400ºF (200ºF). Line a baking sheet with parchment paper or a silicone baking mat.
Put the cut rhubarb and strawberries in a medium bowl with the lemon zest. Sprinkle the sugar and cornstarch on top, but do not mix the ingredients together yet. (If you do, they'll start to juice and maybe overly juicy by the time you're ready to use them.)
On a lightly floured surface, roll the dough to a 14-inch circle and place it on the baking sheet. Mix the fruit together with the sugar and corn starch and place the fruit into the center of the tart dough, then spread it with your hands, leaving 3-inch of space between the fruit and the edge of the dough.
Fold the edges of the dough up and over the fruit filling. Brush the crust liberally with melted butter and sprinkle with sugar. Bake the tart until the filling is cooked and bubbling, and the crust is golden brown, 35 to 45 minutes. Remove from the oven and slide the tart off the baking sheet, onto a cooling rack.
Serve with ice cream or whipped cream.
Delish xx 2DA