Garden-to-Table Recipe: Strawberry Rhubarb Galette

Recipes

Jun 6

Written By

I remember the sweet and sour stickiness of strawberry rhubarb pies in June from summers as a kid, but in adult-hood, I've elevated those flavors by making a strawberry rhubarb galette with rhubarb I picked in my own garden. If you're ready to live the garden-to-table lifestyle and eat with the seasons, rhubarb is a spring/early summer staple.

Benefits of Rhubarb

While it's classically thought of as a dessert ingredient, rhubarb has a bunch of nutritional benefits, particularly for your digestive system. It also:

Is a great source of fiber
Supports bone + heart health with its higher levels of Vitamin K
Has antioxidants galore (it contains more phenolic acid than kale!)
Reduces inflammation

Strawberry Rhubarb Galette Recipe

This galette recipe can be customized with whatever berries you have on hand (blueberries are great), but rhubarb is always the staple fruit (although, really, you can make it with any of your favorite fruits).

And my recipe has a gluten-free oat flour crust option!

Ingredients

GLUTEN-FREE CRUST

1 1/4 cups organic all-purpose flour or organic gluten-free oat flour (I order mine from Thrive Market)
1/4 tsp fine sea or table salt
1 1/2 tsp (6 grams) granulated sugar
8 Tbsp cold butter (10 Tbsp if using oat flour), cut into pieces
1/4 cup plain yogurt or sour cream
3 - 4 Tbsp cold water

FILLING

4 cups berries or fruit, (or rhubarb) thinly sliced, or any fun combination of your choice!
Pinch of salt
Juice of half a lemon
1/4 cup organic sugar or coconut sugar (less if you have sweet fruit)

1 – 1 1/2 Tbsp tapioca flour/potato starch

TOPPINGS

1 egg beaten
Coarse sugar for sprinkling
Toasted almonds (optional)
Homemade whipped cream or vanilla ice cream

Directions

Pastry Dough: Combine the flour, sugar, and salt in a large bowl. Sprinkle butter over dough and using a pastry blender or mixer (I use a mixer), mix/beat it until the mixture resembles small peas. Add sour cream and 3 tablespoons of water over mixture bits at a time. Mix/blend it to combine; it should form large clumps; add last tablespoon water if too dry.

Make the dough into a single disk. Wrap tightly in parchment paper. Chill dough in the fridge for 2 hours or up to several days.

Filling: Combine fruit, salt, citrus juice (if using), sugar, and starch in a medium bowl and set aside.

Assemble galette: Heat oven to 400°F.

On a floured counter, roll the dough out into a large circle or oval shape, about 12-14 inches across (can be rolled out on parchment paper). Transfer it to the parchment paper on the cookie sheet. Spoon fruit filling and any juices that have collected into the center, leaving a 2- to 3-inch border uncovered. Fold this border over the fruit, pleating the edge to make it fit. The center will be open.

For a golden crust beat egg and brush it over the crust. Sprinkle it all over with coarse sugar and toasted almonds.

Bake: For 30 to 35 minutes, or golden all over and the fruit is bubbling and juicy. Cool for at least 20 minutes on a wire rack before serving.

Fruit galettes keep at room temperature for 1-2 days and a week in the fridge.