Time to show you guys the wonder that is the Galette.
Galettes are a type of pie that are baked free-form. They don’t require a pie plate, or even a top crust!
They’re the lazy-baker’s pie. The kind of pie you can just throw together at the last minute.
The rustic– easy as heck– pie that everyone should know about!
Since I am a pie purist, I don’t necessarily believe that galettes could replace my beloved true pie. BUT they are a super easy and charming alternative for those who might be afraid of making a full on pie.
Strawberry & rhubarb are the classic pairing I totally crave in the spring as seasonal fruits start to pop up in the market. Perfect for a galette because you get to see all that beautiful fruit with the exposed window!
Tart rhubarb and sweet strawbs with a flaky crust.
Yep, heaven on a plate right there.
Strawberry Rhubarb Galette
A galette (aka rustic lazy-person pie) filled with a seasonal favorite: strawbs & rhubarb.
- 1 1/4 cups ap flour
- 1/2 teaspoon salt
- 2 teaspoons sugar
- 1/2 cup butter, cold and cubed
- 1/2 cup cold water
- 1 tablespoon distilled white vinegar
- 8 ounces strawberries, washed, hulled & halved
- 4 stalks rhubarb, washed and sliced into 1/2 inch slices
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- Juice of half a lemon
- 1 teaspoon vanilla bean paste (or extract)
- 1 egg, whisked (for washing)
- Turbinado sugar (for topping crust)
- Whipped cream or ice cream for serving
- Crust: In a large mixing bowl, whisk together the dry ingredients. Combine the water, vinegar and ice in a measuring cup or other bowl. Cut the cold butter into the flour mixture using a pastry cutter or your hands until it resembles pea sized lumps. Drizzle over the wet mixture by the tablespoon, and use a spatula to stir together until a dough forms. Try not to add too much liquid (it really shouldn't need more than 1/4 cup or 4 tablespoons to come together). Use your hands to squeeze it all together and incorporate the liquid if needed. Wrap in plastic and chill for at least an hour or overnight.
- Filling, assembly & bake: Preheat the oven to 400 degrees. Line a baking sheet with parchment. Combine the strawbs and rhubarb in a bowl. Add the sugar, cornstarch, lemon juice & vanilla bean paste. Toss to combine. Roll out the crust on a well floured surface into a circle or a rectangle about 1/16 inch thick. Transfer to your baking sheet and pour the filling on leaving a two inch border on all sides. Fold the sides over the filling, sort of crimping them over each other as you go. Keep it rustic! 🙂 Brush the crust with egg wash and sprinkle with the turbinado sugar. Bake for 40-50 minutes, rotating halfway through, until the crust is a golden brown and the filling is bubbling. Allow to cool a bit before slicing and serving.
Make the crust ahead of time! Keep it in the fridge for up to 2 days or you can freeze it for up to a month.
I told you guys last week I was going strawberry crazy. It’s a problem. But not really.
Just looook at that crust. Dead.