The sweetness of strawberries mellows the slight bitterness of rhubarb in this rustic dessert. Loosely combined within the delicate confines of a sweet buttery crust, the two star ingredients of late spring are at their very best. A food processor makes pastry preparation a breeze.
For the crust:
- 2 cups (10 oz./315 g) all-purpose flour, plus more for dusting
- 1/2 tsp. sugar
- 1/4 tsp. salt
- 3/4 cup (6 oz./185 g) cold unsalted butter, cut into pieces
- 1/3 cup (3 fl. oz./80 ml) ice water
1 1/2 lb. (24 oz./750 g) strawberries, hulled and halved
- 1 thin stalk rhubarb (about 5 oz./155 g), trimmed and cut into 2-inch (5-cm) pieces
- 1/2 cup (4 oz./125 g) sugar
- 1/4 cup (1 1/2 oz./45 g) all-purpose flour
- 1 Tbs. fresh lemon juice or 1 Tbs. fresh orange juice mixed with the finely grated zest of 1 orange
- Fresh currants for garnish (optional)
- Elderflowers for garnish (optional)
To make the crust, in a food processor, combine the flour, sugar and salt and pulse to mix. Scatter the butter around the bowl and pulse just until the mixture resembles coarse crumbs. With the motor running, drizzle in the ice water and process just until a ball of dough begins to form. Turn the dough out onto a lightly floured work surface and press it into a disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour and up to overnight. Remove the dough from the refrigerator about 20 minutes before you plan to roll it out.
Meanwhile, in a large bowl, combine the strawberries, rhubarb, sugar, flour and lemon juice or orange juice and zest. Set aside, stirring occasionally, until the sugar has dissolved and the mixture coats the fruit.
Preheat an oven to 425°F (220°C). Line a baking sheet with parchment paper.
Place the dough on a lightly floured work surface and roll out into a 13-inch (33-cm) round. Fold the round in half, transfer to the prepared baking sheet and unfold.
Scrape the filling and accumulated juices onto the center of the dough, leaving a 2-inch (5-cm) border uncovered around the edge. Fold the edge up and over onto the filling, forming loose pleats. Bake until the filling is bubbling, the rhubarb is tender when pierced with a sharp knife and the pastry is golden brown, 25 to 35 minutes.
Transfer the galette to a wire rack and let cool. Garnish with fresh currants and elderflowers, if desired. Cut into wedges and serve. Makes one 9-inch (23-cm) galette; serves 8.
Adapted from Williams Sonoma Newlywed Cookbook (Weldon Owen, 2016)