Summer season brings the strawberries!
My older son only likes to eat his berries "fresh off the vine" (insert emojio with a slap in the face), so when strawberry season hit in June, we went to a local farm to do some pickin'. And with that came a plethora of fresh, delicious, beautiful strawberries! But what do you do with all the bushels? Well, you eat them as nature intended, maybe make some jam, and why not try a homemade galette?!
A galette is a French word for a flat round or crusty cake-type pastry. So I started with my easy-to-do, never-fail pie crust recipe and went from there.
Next, people seem to always be mixing strawberries and rhubarb. Why? Well, first of all they grow at a similar time of year. Secondly, they both have a similarly sour-based starting flavor, but then tend to veer off in different directions, with rhubarb becoming a bit mild or bland while strawberries tend to produce more of a sweeter taste as they continue to ripen. Thus, we have a fitting marriage to the classic Strawberry and Rhubarb combination.
Now here's the Strawberry & Rhubarb Galette recipe:
CRUST:
2 cups of Flour
1 Tablespoon of sugar
1 teaspoon of salt
1 stick of Butter
1/4 cup of iced cold water
1. Combine the first 3 dry ingredients.
2. Cut the butter into the dry ingredients and blend together (I like to use my hands) to form a crumbly mixture.
3. Add the water, little by little, until a dough forms.
FILLING:
3 cups of cut-up strawberries
2 cups of chopped rhubarb
2 Tablespoons of Flour
1/4 cup of sugar
1 cup of Water
1. Combine the first 4 ingredients together in a saucepan on top of the stove.
2. Add the water and heat over medium heat. Stirring to combine, heat for about 10-15 minutes, until you have a nice, gooey mixture.
3. Roll out your pie crust extra round and extra big, and pop it into a pie plate.
4. Add the strawberry rhubarb filling and then fold over the edges.
5. Bake in a preheated oven at 400 degrees for about 45 minutes.
