Strawberry Rhubarb Galette With A Twist
This simple and classic strawberry rhubarb galette with a twist will sure to be your new summer favorite!
Here’s another pie second week in a row. Okay, it’s a galette, but technically that’s a pie, right? I’m obsessed with pies lately. The shortcrust pastry and fresh seasonal ingredients are a perfect combo. Plus there’s so little work with pies and galettes. Although they look like you put a ton of work into making it. Remember, I love this kind of recipes 🙂
It’s getting pretty hot in our neck of woods but I’m baking all the time anyway even though we don’t have air-conditioning. All of a sudden there’s a ton of fruit and we can’t eat it all raw. So making pie is a perfect way to fix it.
Btw, if you still don’t have my guide to eating seasonally, you can get one here. I also address the issue of using the abundance of a certain season to make foods for later when it’s not available.
So I took the classic combo of sweet red strawberries and juicy tart rhubarb and make it into a delicious strawberry rhubarb galette. But I added a little twist to it. DA DA DAM…
Here it goes…
It’s ELDERFLOWER. I added a few tablespoons of elderflower cordial to marinate the strawberries and rhubarb. It’s very subtle but adds a nice kick. If you like, you can also add some elderflower blossoms right into the filling! Or sprinkle some on top before serving. Gotta love elderflowers <3
As for the pastry, it’s a very simple sweet shortcrust pastry. It’s a prooved recipe, that I use almost every time I make a sweet pie. To find out how you can make the pastry extra flaky check my previous post. So how ’bout we start cookin’?
Strawberry Rhubarb Galette With A Twist
Ingredients
Sweet Shortcrust Pastry
- 280 g flour (1 1/3 cup)
- 140 g butter chilled and cubed, (1 1/4 stick)
- 3 TBSP cane sugar
- 5-6 TBSP ice cold water
Strawberry Rhubarb Filling
- 400 g strawberries greens removed and cut in quarters
- 300 g rhubarb stems cut into 1 cm (1/2 inch) chunks
- 1/4 cup cane sugar
- 3 TBSP elderflower cordial
Other
- 1 TBSP milk
- 1-2 TBSP cane sugar for dusting
Instructions
Sweet Shortcrust Pastry
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Combine flour and sugar in a food processor. Pulse to mix. Add the butter and pulse a few more times. You should still be able to see some small chunks of butter no bigger than peas.
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Sprinkle 1 tablespoon of ice water over flour mixture at a time. Pulse a couple of times. If you pinch some of the crumbly dough and it holds together, it's ready. If not, keep adding water onetablespoon at a time.
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Strawberry Rhubarb Filling
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In a large bowl, mix cut strawberries and rhubarb with sugar and elderflower cordial. Transfer to a large strainer and place over a bowl to catch the liquid. Leave for 30 minutes at room temperature.
Assembling the Galette
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After the dough has chilled in the refrigerator for an hour, you can roll it out. If it is too stiff, let it sit for 5-10 minutes at room temperature before rolling.
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Sprinkle a little flour on a flat, clean work surface and on top of the dough.
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Place a clean baking sheet onto a work surface and sprinkle it with some flor. Using a rolling pin, roll it out from the center of the dough to about 3-4 mm (1/8 inch). Every once in a while you may need to gently lift under the dough and add a sprinkle of flour.
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When the dough has reached the right size transfer the crust together with the baking paper onto a baking tray.
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Place strained strawberry and rhubarb mixture over the pastry. Leave 2-3 cm edge and fold it over the fruit to form a galette.
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Using a brush, cover the crust with milk and sprinkle with sugar.
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Place the galette in the freezer while the oven is preheating to 200°C.
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Bake the galette for 40 minutes and leave to cool before cutting.
Anja, I love galettes. And pies. You’ve reminded me I’ve not yet made use of elderflower in my kitchen. I’ve enjoyed it in various things when dining out, but I haven’t managed to pick some up and try it out at home. This sounds like a lovely way to make use of it. #HearthAndSoul
Hi Jean! I’m so glad I inspired you 🙂 Elderflowers are really magical. Let me know what you make with them!