There is nothing better than strawberry and rhubarb!!! (see this post)
This version has the winning combination but simplified into a fuss-free galette.
Stawberry Rhubarb Galette
- 1 cup flour
- 1/2 cup butter or a mixture of butter and shortening
- Pinch of salt
- 1 Tbsp sugar
- 1/4 cup cold water
Using your fingers, rub the flour and salt into the butter until pea sized crumbs are formed.
In a separate bowl, combine the sugar and water and pour over the crumb mixture. Stir until a dough comes together.
Knead the dough gently on a floured surface. Wrap in plastic and chill for at least 30 minutes.
- 2 cups chopped rhubarb
- 1 pint strawberries, quartered
- 1/2 cup sugar
- 2 Tbsp cornstarch
- Few grates of lemon zest
Preheat your oven to 375°F. Mix the filling ingredients and set aside.
Roll out the chilled dough to form a 13-inch diameter circle. Transfer to a baking sheet lined with parchment.
Place the filling and all the juices into the center of the rolled dough and fold the edges over the filling.
Egg Wash and Sugar
- 1 egg
- 1 Tbsp water
- 1 Tbsp Turbinado sugar
Beat the egg with the water until well combined. Brush the egg wash on the pie dough and sprinkle with sugar.
Bake for 50 minutes or until crust is nicely browned and the fruit is bubbly.