Friday, June 8, 2012

Strawberry Rhubarb Galette

Here is another recipe from the great Denis Lambert, the Monday Night Head Chef at Spirit Rock Meditation Center.  I wish that I had some pictures.  I will add if I get some.

It is perfect for the season!

Happy Cooking!


For the Dough:
11 1/2 oz (2 1/2 cups) all-purpose flour
2 Tbs. sugar
1/2 tsp salt
6 Tbs. cold unsalted butter cut into 1/2" pieces
10 Tbs. cold organic vegetable shortening (I like Spectrum)
2/3 cup ice water

For the filling:
3 cups Fresh strawberries, hulled, sliced
3 cups Rhubarb, cut 1/2 inch pieces
3/4 cup sugar
2 tsp. Lemon juice
1 Tbs. Orange zest
1/4 tsp vanilla extract
4 Tbs. Instant cooking tapioca pearls
1/2 cup finely crushed amaretti or almond biscotti
1 Egg, beaten well with 1 tsp water

Oven Temperature: 400∞F

For the Dough:

1. In a large bowl, mix together the flour, sugar, and salt. Using a pastry blender, cut in the chilled butter and vegetable shortening until evenly distributed but in still visible pieces.

2. Add the ice water all at once and mix until the dough just comes together.

3. Gather the dough with your hands and shape into two disks. Wrap in plastic and refrigerate for at least 1 hour (2-3 would be better).

For the filling:

1. Toss fruit with sugar, lemon juice and orange zest, vanilla extract, and tapioca; let stand for 15 minutes.

Assembling the galette:

1. Cover a cookie sheet with parchment paper.

2. Remove one of the dough disks from the refrigerator.

3. On a lightly floured surface, roll the galette  dough into a 12-inch round.

4. Sprinkle half of the crushed amaretti over the dough evenly leaving a 2-inch border without crumbs.

5. Distribute half of the fruit mixture evenly over the crumbs.

6. Lift the edges of the dough and fold them inward over the filling, pleating as you go to create a folded over border.

7. Brush  the border with the whisked egg and sprinkle with a little sugar.

8. Repeat with the second disk of dough. Move the disks to the prepared cookie sheet.

9. Bake at 400 degrees for 45 minutes, until the crust is nicely browned and the fruit has completely wilted.

10. Turn off the oven leaving the door open a few inches and allow the galette to sit in the cooling oven for another 15 minutes or so until the bottom of the crust is nicely browned.

11. Set on a cooling rack and cool until just barely warm.

12. Serve with a scoop of Three Twins Madagascar Vanilla ice cream.

Servings: 12
Yield: 2 Galettes

1 comment:

  1. Delicious! My absolute favorite pie!!!
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