Flaky Berry Rhubarb Galette (Print Version)
# Ingredients:
→ Butter Pastry
01 -
155 g plain flour
02 -
140 g unsalted butter, cold
03 -
2 tablespoons white sugar
04 -
0.25 teaspoon fine salt
05 -
3 tablespoons icy water
→ Filling with Rhubarb
06 -
200 g rhubarb, split into 5 cm long sticks
07 -
255 g strawberries, hulled and chopped
08 -
115 g soft light brown sugar
09 -
2 teaspoons fresh lemon juice
10 -
0.5 teaspoon grated lemon peel
11 -
3 tablespoons cornstarch
12 -
Seeds scraped from half a vanilla pod
13 -
55 g quick-cooking oats
→ Finish & Serve
14 -
1 egg, whisked with 1 teaspoon milk
15 -
Big sugar crystals for dusting
16 -
Vanilla ice cream to go on top
# Instructions:
01 -
Toss the flour, sugar, salt, and chilled butter in your food processor. Pulse for about a minute so you see bits like small peas. Now, pour in ice water bit by bit and pulse until everything just sticks together.
02 -
Drop the dough on a floured counter. Squish it into a fat circle, wrap up snug, and park it in the fridge for at least an hour.
03 -
Grab a mixing bowl and stir up the rhubarb, strawberries, brown sugar, lemon juice, zest, cornstarch, and vanilla seeds till everything's coated well.
04 -
Pull the cold dough onto a floured surface. Roll it out into a rough big round, about half a centimeter thick, then lay it on a parchment-lined baking tray.
05 -
Scatters oats all over the dough. Heap the fruit in the center but leave a 4 cm edge all around. Fold that dough border over the filling, scrunching at the corners to look messy but awesome.
06 -
Slide the tray with the ready galette into your freezer. Let it firm up for about 15 minutes.
07 -
While the galette's chilling, get your oven warming up at 190°C.
08 -
Pull the galette from the freezer. Brush the crust with your egg and milk mix and shower on lots of coarse sugar.
09 -
Pop it in the hot oven. Bake till the edges go deep golden and the fruit filling bubbles away—should take 40 to 45 minutes.
10 -
Let it sit a few minutes, then slice it up and top with a scoop of vanilla ice cream while it's warm.
# Notes:
01 -
Popping the shaped galette in the freezer before baking helps keep that crust flaky and firm.
02 -
Using both rhubarb and strawberries makes things tangy and sweet for a really tasty combo.