Strawberry rhubarb galette
Ingredients
Dough:
- 1 cup (128 g) all-purpose flour
- 1/2 teaspoon (3 g) salt
- 5 tablespoons (75 g) unsalted butter, cold and cubed
- 3 tablespoons (45 g) shortening, cold and cubed
- 1/4 cup (60 ml) ice water
- 1 teaspoon (5 ml) white vinegar
Filling:
- 2 cups (400 g) quartered strawberries
- 2 cups (400 g) 1.2 centimeter pieces fresh rhubarb
- 2 teaspoons (10 g) orange zest
- 1 teaspoon (5 ml) vanilla extract
- 1/2 cup (115 g) granulated sugar
- 2 tablespoons (30 g) cornstarch
- 1/4 teaspoon (1 g) cinnamon
- 1/4 teaspoon (1 g) grated nutmeg
- 1 egg
- 1 tablespoon (15 ml) milk
- 2 tablespoons (30 g) turbinado sugar
Directions
Dough:
- Line a large rimmed baking sheet with parchment; set aside.
- Pulse together flour and salt in a food processor. Add butter and shortening and pulse dough to hazelnut-sized pieces. Pulse in water and vinegar until dough begins to come together. Turn the dough out onto plastic wrap, wrap and press the dough into a 2.5 centimeter thick disk. Refrigerate for 45 minutes.
Filling:
- Preheat oven to 400°F (205°C)
- Combine strawberries, rhubarb, orange zest, vanilla, granulated sugar, cornstarch, cinnamon and grated nutmeg in a large bowl.
- On a lightly floured surface, roll the dough into a six millimeter thick and 25 centimeter round piece, and transfer to prepared sheet. Spoon fruit mixture into the centre of the dough, leaving a five centimeter border. Fold the edges of the galette up over the fruit to form a crust.
- Whisk together the egg and milk in a small bowl. Brush mixture onto crust and then sprinkle crust with turbinado sugar.
- Bake until crust is golden and fruit is tender, about 35 to 40 minutes. Cool to room temperature before cutting to serve.
