Rhubarb Galette

rhubarb galette pie strawberries ginger delliedelicious

rhubarb galette pie strawberries ginger delliedelicious

I am true pie lover and this is one of my favourites with rhubarb. So I just have to share the recipe with you guys. This is a free-form tart, galette. It holds its own shape and has a super flaky crust. This recipe is enough for 8 servings and I would not recommend you to make a bigger galette if you’re expecting more people. Make 2 separate ones instead.
I’ve filled it with rhubarb, strawberries and candied ginger. It has a tart flavour and with a little bit of whipped cream or ice cream it’s just divine! 
With it’s rustic look and taste it will definitely wow your guest this summer.

8 portions

1 cup flour
1 tbsp sugar
1/2 tsp salt
113 g unsalted butter, chilled
3 to 4 tbsp ice cold water

260g grhubarb
90g strawberries
2 tbsp minced candied ginger
3/4 cup sugar
2 tbsp flour
1/2 vanilla pod (use only the seeds)
zest of 1 orange
zest of 1/2 lemon
1 tbsp butter

icing sugar, for dusting
whipping cream or
vanilla ice cream

rhubarb galette pie strawberries ginger delliedelicious

Begin by making the crust. Cut butter into small cubes and place them in the freezer for 15 minutes. In a food processor add cold butter, flour, sugar and salt and pulse until it has a crumbly texture. Add 2 tbsp of ice cold water and pulse 4 times. Add another tbsp of ice cold water and pulse 4 times. If needed, add another tbsp of ice cold water and pulse again. The dough should just come together. Do not over pulse it! Pour the dough onto cling film and use the cling film to press it together. Work quickly and do not over work it! Wrap it in the cling film and let it rest in the fridge for 1-2 hours. Take it out 10 minutes before you’re going to start rolling it.

To make the filling: Chop rhubarb, strawberries and candied ginger and place it in a bowl. Add sugar, flour, vanilla seeds and zest from orange and lemon. Use a spoon and mix until everything is well combined. Set aside for 25 minutes. Stir a couple of times during this time.

Preheat your oven to 190c / 375f.

It is now time to roll out the dough. (It should have been out from the fridge for 10 minutes before you start rolling it. )
Flour parchment paper and use this as your surface when rolling out the dough. Use a rolling pin and roll it to a circle that is aprox. 30 cm and has an even thickness. Use a slotted spoon and drain the filling from any juices that now has occurred in the bowl. Place filling in the middle of the circle and spread it out just a little bit. Leave a border of 5 cm on all sides. Chop 1 tbsp of butter and divided it onto the filling. Now fold the edges up and over the pie filling so that there’s a circle of filling visible in the middle.
Bake for 35-45 minutes or until crust is golden. Let it cool for 40 minutes or completely before serving.
Serve with whipped cream or ice cream. Ah I’m salivating right now, it’s so delicious!

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