Strawberries and rhubarb are meant for each other, and are frequently found combined in pies, crumbles and similar dishes. Here I’ve wrapped them up to make a simple galette, using purchased puff pastry.
This simple seasonal dish is versatile and quick to make. It works equally well served over toast for breakfast or spooned over ice cream or pound cake for dessert.
Ingredients
- 1 sheet frozen puff pastry, approximately 10-inch by 10-inch, thawed
- 3–4 stalks fresh rhubarb, stripped of any leaves
- 1 pint fresh strawberries
- ⅔ cup granulated sugar
- 1½ tablespoons all-purpose flour
- Optional: ½ tablespoon butter
- 2 pounds rhubarb, stripped of any leaves
- 1 cup sugar
- 2 tablespoons water
Preparation
Preheat oven to 400°F.
Wash the rhubarb and cut into ½-inch pieces to make 3 cups. Wash and hull the strawberries and cut them in half. Transfer the rhubarb and strawberries to a large bowl.
On a floured surface, roll out the puff pastry to make a roughly 12-inch square. Trim the corners to round them. Discard the trimmings. (Alternatively, using a small plate as a guide, cut out 3 or 4 rounds from the dough for individual galettes.)
Line a baking sheet with parchment paper and transfer the circle of dough to the baking sheet.
In a small bowl, mix the sugar and flour together. Sprinkle over the strawberries and rhubarb and toss well with your hands. Mound the mixture into the center of the pastry, leaving a 1½- to 2-inch margin of dough. If the strawberries are not very juicy, top the mixture with butter.
Fold the pastry edges over the mixture, pinching the edges, to form a snug rim. It may seem like there is too much filling, but as the galette cooks, the filling will shrink, while the pastry will puff up.
Before cooking, place the baking sheet in a freezer for 15 minutes, or refrigerate for 30 minutes to chill before placing it in the hot oven. This helps the pastry to puff. Bake until the crust is puffed and golden, the fruit is tender and the juice is bubbling, about 20 minutes.
Remove and let cool for at least 20 minutes before cutting into wedges and serving. Serves 6 to 8.
About this recipe
Wash stalks and cut into 1-inch pieces. Place them in a saucepan, add the sugar and water and stir. Simmer over medium heat, stirring once or twice, until the rhubarb is tender when pierced with a fork, but still holds its shape, and a thin syrup has formed, about 15 minutes. If you’d like it sweeter, add more sugar.
Serve warm, chilled or at room temperature. To store, let cool, cover and refrigerate for up to 5 days. Serves 6
