Best 3 Galette Of Strawberries And Rhubarb Recipes

MINI STRAWBERRY-RHUBARB GALETTES

Steps:

• Preheat oven to 400 degrees. On a lightly floured surface, roll out pastry 1/8 inch thick. Cut into 8 squares, about 5 inches each; arrange on 2 parchment-lined baking sheets.
• Stir together rhubarb, strawberries, lavender sugar, cornstarch, and salt. Arrange 1/3 cup mixture in center of each pastry square. Fold edges in; crimp to form rounds. Brush edges with beaten egg white and sprinkle with sanding sugar. Freeze until firm, 20 minutes.
• Bake, rotating sheet halfway through, until golden brown and fruit is bubbling, 30 to 35 minutes. Transfer to a wire rack to cool. Serve with whipped cream.

GALETTE OF STRAWBERRIES AND RHUBARB

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.

RHUBARB ALMOND GALETTE WITH STRAWBERRY WHIPPED CREAM

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.