Strawberry Rhubarb Galette

The summer berry season is upon us and even with all of this rain strawberries have still emerged. I get so amped up for the entire berry season. I have their calendar line-up perpetually viewing in my head; first strawberries, then raspberries, followed closely by blueberries and then hitting it out of the park are late-summer blackberries. I cannot afford to miss a single berry moment! One berry harvest per year means that annual attendance is a must and it deserves a lot of fanfare! I will list some local midwest berry farms where you can pick your own and make a beautiful day of it.

Check out our incredible blog curator, Sarah Arter’s, photos from her family’s strawberry picking trip. (how does one family possess all the cuteness?) @reiscake She went to Dorran Farms in New Albany. I have a list of some other great local farms after the recipe!

While I am not a professional, here is a tip: when you pick berries, look low and towards the back, this will yield you bigger bounties.

And now, for a happy quandary: what to do with all those berries after you forage? 1. eat a lot, 2. consider preserves or a quick freezer jam (there are many recipes online,) 3. my favorite option, bake with them.

As we are rounding out strawberry season, we are sharing a strawberry/rhubarb galette recipe with you. The strawberry is a perfect example of a summer fruit that feels just barely related to its winter, shipped-in relation. It is delicious always, but in-season and locally, they are smaller, brighter (red all the way to the leaves) and much sweeter. Please note, that I too crave a strawberry in the winter, but the summer fruit picked locally, is a breed unto itself.

Whenever I want to make something low-effort, but impressive-looking, the humble, but beautiful galette is my first pick. I’m sure you’d recognize it from countless magazine covers and Instagram posts. It’s the kind of dessert that seems to magically materialize on a farmhouse table. Whether you have a farmhouse table or not, this Strawberry Rhubarb Galette would make a fine addition to any spread. Our crust recipe is a pate brisee which is the French version of a classic pie-pastry utilizing only butter as the fat component ( and now you know why it is the only one we use.) Expect many “oohs” and “aahs,” and prepare for the perfect bite (buttery crust, sweet strawberry, tangy rhubarb, warm vanilla). I hope you enjoy it as much as I do! Come in and tell me all about it, oh and happy berry season!

Be Sweet &

see you soon,

Geri

Ingredients

Galette Dough (Pate Brisee)

2 1/2 C. Cherbourg flour
3/4 tsp. kosher salt
1 1/2 tsp. granulated sugar
7.4 oz. cold salted butter, cut into cubes
1/2 C. very cold water

Strawberry Rhubarb Filling

12 oz. rhubarb, cut into 3/4” pieces
8 oz. strawberries, hulled and halved
Zest of one lemon
1 1/2 Tbsp. cornstarch
1/3 C sugar
1/2 vanilla bean, or 1/2 tsp. vanilla extract
1 large egg, beaten to blend
sanding sugar for sprinkling

Directions

Galette Dough:

In the bowl of a food processor, combine flour, salt, and sugar. Pulse. Add butter and process until mixture resembles a coarse meal (can also be made in a large shallow bowl using the back of a fork).
With machine running, add some of the ice water in a slow, steady stream through feed tube. Pulse until dough starts to hold together. Be careful not to use too much or process too much. To test, squeeze a small amount together. If it holds, it is good. If not, add a little bit more water.
Form dough into disc and wrap with plastic wrap. Chill in the refrigerator for at least 20 minutes (can be frozen or up to a month).

Filling and Assembly:

Preheat oven to 375 ° - 400°F.
In a medium bowl, combine rhubarb, strawberries, cornstarch, sugar, lemon zest and vanilla bean/vanilla extract.
Place a large sheet of parchment paper on counter. Unwrap chilled galette dough and place in the center of the parchment paper. Place plastic wrap over dough-disk and gently, but firmly roll dough into a 14” round.
Mound filling in center of dough, leaving a 2’ inch border around edges. Fold dough up and over-lapping slightly. Brush dough with beaten egg and sprinkle filling and dough generously with sanding sugar.
Slide galette onto a rimless baking sheet, using the edge of the parchment paper. Bake galette until filling is bubbling and crust is deeply browned, 40-50 minutes. Let cool slightly. Cut and serve by itself, or with fresh whipped cream, vanilla ice cream, or crème fraîche.

Some self-pick berry farms in central Ohio:

Knox Berry Farm

11887 Bryant Rd., Mount Vernon, OH 43050

(740) 397-4959

Crum Strawberry Farm

3314 Marion Edison Rd., Marion, OH 43302

(740) 389-2161 (call for availability)

Carobeth Berry Farm

35100 Township Road 68, Frazeysburg, OH

(740) 828-3091 (expected to open at the end of June)

The Blueberry Patch

1285 Hanley Rd. W, Mansfield, OH

(419) 884-1797 (raspberries expected August)

Strawberry Rhubarb Galette