GALETTE OF STRAWBERRIES AND RHUBARB
Provided by Florence Fabricant
Categories dessert
Time 1h10m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Mix the flour and salt. Work in the butter by hand, in a mixer or in a food processor until the mixture is crumbly. Add just enough water so the dough can be gathered in a ball.
- Roll dough in a circle 10 inches in diameter. Set it on a baking sheet.
- Mix the pecans and brown sugar together. Sprinkle one-third of this mixture over the pastry, to within an inch of the edge. Toss the rhubarb with one-third of the pecan mixture and spread them over the pecan mixture already on the pastry. Arrange the strawberry halves on top, sprinkle with the remaining third of the pecan mixture and drizzle with melted butter.
- Fold in the one-inch border of the pastry, partially covering the edge of the filling.
- Bake 40 minutes, until the pastry is golden brown and the filling is bubbling. Serve warm or cooled, with whipped cream or ice cream if desired.
Nutrition Facts : @context http, Calories 461, UnsaturatedFat 15 grams, Carbohydrate 52 grams, Fat 28 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 11 grams, Sodium 60 milligrams, Sugar 27 grams, TransFat 1 gram
RHUBARB ALMOND GALETTE WITH STRAWBERRY WHIPPED CREAM
As a child, every spring my dad would crave a strawberry-rhubarb pie. But to me, this tart, pink vegetable existed only in the stories my parents told of the desserts they had as children. In Georgia, where I grew up, rhubarb is next to impossible to find. It wasn't until I was an adult that I got a taste of it and immediately understood the hype! This galette is my version of dad's favorite pie; the addition of almond paste adds a nice balance to the tartness of the rhubarb, and the strawberries made their way into a fun, pink whipped cream (which reminds me of strawberry ice cream!)
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 6 servings
Number Of Ingredients 18
Steps:
- For the galette: Shred the frozen butter in a food processor fitted with the shredding disc or on the large holes of a box grater. Place the shredded butter back in the freezer.
- Whisk together the flour, sugar and salt in a large bowl. Add the frozen shredded butter to the dry ingredients and toss together with your hands to evenly distributed. Add the 1/4 cup ice water. Begin folding the dough with the palms of your hands to incorporate the water. Continue adding the remaining water, 1 tablespoon at a time, until the dough just comes together when squeezed. Be careful not to overwork. Transfer the dough to a sheet of plastic wrap, press into a disc and wrap tightly. Refrigerate at least 2 hours. The dough can be made 1 day ahead.
- Arrange a rack in the center of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- Lightly flour your work surface. Roll the chilled dough disc out to about 14 inches in diameter. Roll up the dough disc on the rolling pin and carefully transfer to the prepared baking sheet. Refrigerate for at least 15 minutes.
- Mix together the rhubarb, sugar, salt, vanilla and cornstarch in a large bowl. Set aside.
- Place the almond paste between two 12-inch pieces of parchment and roll out to a disc about 10 inches in diameter.
- Remove the dough disc from the refrigerator. Remove one sheet of parchment from the almond paste disc. Center and flip the almond paste disc on top of the dough disc, then peel off the second sheet of parchment.
- Sprinkle the almond flour over the almond paste (this will help keep the bottom crust from getting soggy). Mound the rhubarb filling in the center of the dough and spread until it completely covers the almond paste. Fold the edges of the dough up and over, making sure the filling is still visible in the center. Brush the dough with the beaten egg, then sprinkle the turbinado sugar and sliced almonds.
- Bake until the dough is golden brown and the filling is bubbling, 35 to 40 minutes. Cool on a wire rack for 1 hour.
- For the strawberry whipped cream: Pulse the freeze-dried strawberries in a food processor into a fine powder. Add the heavy whipping cream and confectioners' sugar and process until medium-stiff peaks form, 1 to 2 minutes.
- Serve the galette with the Strawberry Whipped Cream.
STRAWBERRY GALETTE
A strawberry galette served with a side of fresh whipped cream or ice cream is a spring salve that is just as soothing to prepare for oneself as it is to share with others. Inspired by the baker Alice Medrich's yogurt-butter pie dough, the dough in this recipe includes almond flour for a flaky, subtly nutty crust that comes together without much fuss. This dough is very forgiving and works well with the rustic charm of a galette. It's OK if the edges of the crust crack and some juices leak. Even out-of-season strawberries would work, as there's just enough sugar here to coax them back to life. Make sure you give the galette enough time to rest before slicing into it, so that the juices have time to set.
Provided by Naz Deravian
Categories pies and tarts, dessert
Time 1h30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Whisk the all-purpose flour and the almond flour in a large bowl, then set aside. (It's best to stick it in the freezer for about 15 minutes until ready to use, to ensure a well-chilled dough.)
- Slice 3 tablespoons of the butter as thinly as possible without getting obsessive about it. (It's OK if pieces break.) Cut the remaining 5 tablespoons of butter into 1/2-inch cubes. Keeping the sliced butter and cubed butter separate, set the butter in the fridge to chill until ready to use.
- In a small bowl or measuring cup, mix the 1/4 cup yogurt with 1 tablespoon of the water and keep cold in the fridge until ready to use.
- Whisk the flour mixture with the 1 teaspoon sugar and the salt. Spread the cubed butter pieces over the flour and cut the butter into the flour using a pastry blender or your fingers until the chunks look slightly smaller than pea size. Toss the butter slices with the flour mixture, separating them as you go, then gently press them into the flour between your fingers into flat sheets. (This extra step is helpful in creating pockets of steam, which will make for a flakier crust, an added bonus for pie dough makers of any skill!)
- Drizzle the chilled yogurt over the flour and butter mixture. Use a spatula or a wooden spoon to toss and combine. If the dough seems dry, drizzle with 1 tablespoon of the ice water, and continue tossing and combining, incorporating any dry flour bits at the bottom of the bowl and scraping off the spatula as you go, until the mixture just comes together in a mound. If needed, drizzle more ice water, 1 tablespoon at a time, without allowing the dough to get too wet.
- Transfer the dough to a large piece of plastic wrap, then press the dough into a 6-inch disk and wrap well. Refrigerate for at least 2 hours or up to 3 days.
- Heat oven to 400 degrees with the rack in the center position. Line a sheet pan with parchment paper.
- Prepare the filling: Place 1/2 cup sugar and the lemon zest in a large bowl and rub the lemon zest into the sugar with your fingertips. Add the strawberries, cornstarch and salt; mix well to combine, making sure the cornstarch is well incorporated. Add up to another 1/4 cup sugar if desired, depending on the sweetness of your strawberries and your desired level of sweetness.
- Dust your countertop with flour, then transfer the chilled dough to it and sprinkle a little flour on top of the dough. Roll the dough out to a 12- to 14-inch round, lightly flouring as needed. (It's OK if the edges break and the shape isn't perfectly round.) Gently transfer the dough by rolling it over a rolling pin and onto the prepared baking sheet. (At this point, if you've forgotten something, like preparing the egg wash, or if your dough has warmed up slightly, place the sheet pan in the fridge for a few minutes.)
- Mound the strawberries and their juices in the middle of the dough and leave a 2-inch border. Fold the border over the fruit, pleating as you fold and leaving the center of the galette exposed. Brush the crust with the egg wash and sprinkle with sugar.
- Bake until the crust is golden and the strawberries are bubbling, about 35 minutes. It's OK if some juices leak. Cool on a wire rack for 1 hour and serve.
More about "strawberry rhubarb galette recipes"
STRAWBERRY-RHUBARB GALETTE WITH BUCKWHEAT CRUST RECIPE …
Web Mar 20, 2018 Place rhubarb, strawberries, cornstarch, and ⅓ cup sugar in a medium bowl. Scrape in vanilla seeds and discard pod; toss …
From bonappetit.com
4.8/5 (7)Author Chris MoroccoServings 6-8Estimated Reading Time 3 mins
From bonappetit.com
4.8/5 (7)Author Chris MoroccoServings 6-8Estimated Reading Time 3 mins
- Whisk all-purpose and buckwheat flours, sugar, and salt in a large bowl to combine. Add butter and work into dry ingredients with your hands, mashing it into big flat pieces and smooshing it between your palms into the flour, until you have pea- and nickel-size pieces.
- Drizzle ¼ cup ice water over mixture and rake it in with your fingers until evenly dispersed. Squeeze clumps with your hands to moisten until a shaggy dough forms, then turn out onto a work surface.
- Gather dough together, pushing and working it into a ball, then flattening it, until only a few dry spots remain. Pat into a ¾"-thick square. Using a bench scraper or knife, divide dough into 4 pieces. Stack pieces on top of one another, placing any unincorporated dry bits in between layers, and press down to combine. Form dough into a ¾"-thick disk and wrap tightly in plastic. Chill until firm, at least 2 hours and up to 3 days.
- Preheat oven to 400°. Roll out dough on a well-floured surface to a 14" round, rotating dough and tossing more flour underneath as needed to keep it from sticking. Transfer dough to a large parchment-lined rimmed baking sheet (most galettes will spring a leak at the creases of the pastry, even for pros). Place rhubarb, strawberries, cornstarch, and ⅓ cup sugar in a medium bowl. Scrape in vanilla seeds and discard pod; toss ingredients to evenly distribute.
STRAWBERRY RHUBARB GALETTE RECIPE | LET'S EAT CAKE
Web Aug 18, 2017 Strawberry Rhubarb Filling Preheat oven to 375° F. Mix together almonds and sugar in a small bowl. Set aside. Toss rhubarb, strawberries, and cornstarch together in medium bowl until fully …
From letseatcake.com
From letseatcake.com
STRAWBERRY RHUBARB GALETTE - EAT THE LOVE
Web May 28, 2019 3 cups strawberries about 9 ounces 1 1/2 cups chopped rhubarb about 4 ounces or 1 large thick stalk 1/2 medium apple peeled, cored and grated through the big hole of a box grater 1/4 cup granulated …
From eatthelove.com
From eatthelove.com
STRAWBERRY RHUBARB GALETTE - WEEKEND AT THE COTTAGE
Web Prepare the filling: In a bowl, combine the strawberries, rhubarb, sugar, cornstarch, salt and lemon juice. Let sit for 15 minutes, stirring every 5 minutes. Assemble the galette: Preheat your oven to 425°F. Roll the …
From weekendatthecottage.com
From weekendatthecottage.com
STRAWBERRY RHUBARB GALETTE - OH SWEET BASIL
Web May 26, 2016 Drain the liquid and reserve. Stir the vanilla into the fruit. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. While the fruit is macerating, roll out the dough on a lightly floured …
From ohsweetbasil.com
From ohsweetbasil.com
STRAWBERRY RHUBARB GALETTE RECIPE - ANN'S ENTITLED LIFE
Web Strawberry Rhubarb Galette Directions Add the sugar and rhubarb together in a bowl. Mix well and let sit for 30 minutes. After 30 minutes is up, add the strawberries along with the rhubarb mixture to a pot. Bring to a …
From annsentitledlife.com
From annsentitledlife.com
STRAWBERRY RHUBARB TART - DAVID LEBOVITZ
Web Jun 6, 2018 1 1/2 cups (210g) flour 1 tablespoon sugar 1/2 teaspoon salt 1/2 cup (4oz, 115g) unsalted butter, cubed and chilled 6 tablespoons (90ml) ice water For the filling 3 cups (13oz, 380g) diced rhubarb, (trimmed and …
From davidlebovitz.com
From davidlebovitz.com
STRAWBERRY RHUBARB GALETTE - PIES AND TACOS
Web Jun 5, 2018 galette, rhubarb, strawberry Prep Time 40 minutes Cook Time 50 minutes Resting time 3 hours Total Time 4 hours 30 minutes Servings 4 galettes Calories 400 kcal Author camila Ingredients Dough 2 …
From piesandtacos.com
From piesandtacos.com
STRAWBERRY-RHUBARB GALETTE | WILLIAMS SONOMA
Web 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 …
From williams-sonoma.com
From williams-sonoma.com
STRAWBERRY-RHUBARB GALETTES RECIPE | KING ARTHUR BAKING
Web To prepare the filling: In a large bowl, stir the strawberries and rhubarb with the granulated sugar, gently mixing until the sugar evenly coats the fruit. Set aside. To roll the pastry: …
From kingarthurbaking.com
3.8/5 (12)Calories 340 per servingTotal Time 2 hrs 42 mins
From kingarthurbaking.com
3.8/5 (12)Calories 340 per servingTotal Time 2 hrs 42 mins
STRAWBERRY-RHUBARB GALETTE RECIPE - MARIA HELM SINSKEY
Web Dec 6, 2013 1 pint strawberries, thickly sliced 1 pound very red fresh rhubarb stalks, cut crosswise 1/2 inch thick (see Note), or frozen sliced rhubarb 3/4 cup sugar 2 …
From foodandwine.com
5/5 (1)Total Time 2 hrs 10 minsCategory Dessert
From foodandwine.com
5/5 (1)Total Time 2 hrs 10 minsCategory Dessert
STRAWBERRY RHUBARB GALETTE - HOW DID YOU COOK THAT
Web Jan 10, 2020 A strawberry rhubarb galette is a delectable way to use a surplus of fresh fruit. Easy and decadent served with a scoop of homemade ice cream. ... Oozing with …
From howdidyoucookthat.com
From howdidyoucookthat.com
STRAWBERRY RHUBARB GALETTE - BLUE BOWL
Web May 26, 2021 This Strawberry Rhubarb Galette is bursting with fresh, sweet summer strawberries and bright pieces of tart rhubarb! The filling comes together in minutes, and …
From bluebowlrecipes.com
From bluebowlrecipes.com
RHUBARB-STRAWBERRY GALETTE - EATINGWELL
Web Jun 19, 2020 12 ounces rhubarb, cut into 3-by-1/2-inch pieces 8 ounces strawberries, halved (or quartered if large) 2 tablespoons cornstarch ½ cup fresh breadcrumbs or 2 …
From eatingwell.com
From eatingwell.com
SUPER EASY STRAWBERRY RHUBARB GALETTE - BAKER BY NATURE
Web May 30, 2016 1 cup fresh strawberries, quartered 1 and 1/2 cups fresh rhubarb, chopped into 1/2 inch pieces 2 teaspoons fresh orange zest (optional but highly recommended) 1 …
From bakerbynature.com
From bakerbynature.com
STRAWBERRY RHUBARB GALETTE - PARDON YOUR FRENCH
Web May 21, 2021 Strawberry Rhubarb Galette Print Recipe Serves: 8 people Prep Time: 20 Minutes Cooking Time: 45 Minutes Rating: 5.0/5 ( 5 voted ) Ingredients For the Pâte …
From pardonyourfrench.com
From pardonyourfrench.com
FRENCH ONION GALETTE RECIPE
Web 7 hours ago Preheat oven to 425ºF. Heat oil in a Dutch oven over medium. Add onions, thyme and salt; cook, partially covered, stirring occasionally, until onions caramelize, …
From eatingwell.com
From eatingwell.com
STRAWBERRY RHUBARB GALETTE - AN EASY AND DELICIOUS DESSERT!
Web Mar 28, 2021 2 cups sliced fresh strawberries 1 ½ cups peeled and chopped rhubarb ½ cup sugar 2 ½ tablespoons quick tapioca ⅛ teaspoon cardamom zest of one orange …
From 365daysofbakingandmore.com
From 365daysofbakingandmore.com
45+ DELICIOUS STRAWBERRY RECIPES FOR SUMMER - MSN
Web Strawberry and Almond Galette - best strawberry recipes 2021 We’ve added a frangipane layer to our galette, for an extra hit of almond. Serve warm with cream or ice cream, or …
From msn.com
From msn.com
STRAWBERRY-RHUBARB GALETTE RECIPE | FRUIT DESSERTS | HANNAFORD
Web Add drained strawberry-rhubarb mix, orange zest, remaining 1/3 cup sugar; toss to combine well. Pour filling into center of rolled dough, leaving a 3-inch border around the …
From hannaford.com
From hannaford.com
STRAWBERRY RHUBARB GALETTE - TWO PEAS & THEIR POD
Web To make the strawberry rhubarb filling, combine all ingredients in a medium bowl, and toss gently, making sure that the cornstarch is coating the fruit. Set aside. Remove the dough …
From twopeasandtheirpod.com
From twopeasandtheirpod.com
You'll also love
Related Search