... sweet, tart, juicy, easy, rustic -&- elegant ...
I love a nice baked good.
Cookies a loved one gives you around the holidays…sitting in a coffee shop snacking on a slice o’ somethin’ while sipping a cup of tea…eating an entire pie, huddled in the corner of the room like a small, rabid creature, sharpened teeth and claws out, ready to defend my precious…
You know, the usual standard stuff.
For real, though, there’s something quite comforting about it.
Lately, rhubarb has been in season, and finding it has been a task. Clearly, a LOT of rhubarb pies are baking right now.
With Springtime seasonality in full effect (and as a Thank You gift to a kind, dear friend), this bright neon strawberry-rhubarb galette is the best example of the Spring-to-Summer transitional bounty.
Strawberries and rhubarb are a great combination, but mix in some yummy dragon fruit for an extra punch of color and natural sweetness (to cut down on added sugar and balance the tartness of the rhubarb) and a bonus splash of white wine (to compliment the strawberries); this is undoubtedly a tasty baked good of the season.
Plus, we’re using our easy-peasy pie crust recipe from the blog! (Be sure to pop on over there, and scroll to the bottom of our pie recipe for the galette mod!) With a couple of minor ingredient additions, this creates a firm, ever-so-slightly puffed, light & flakey crust with a crunch that can hold up to the filling.
In fact, this galette recipe mod is so versatile, you can use it for savory galettes, too!
So, first of all, what the heck is a 'galette'?
Long story short, it’s a rustic pie-like French pastry. The main difference is that instead of using a pie pan and shaping the dough, you roll out the dough, fold it kinda rustic-looking over its center filling, and bake it flat on a baking tray. Savory, sweet, or both, filling possibilities are almost endless. It’s also meant to look ‘rustic’, so no perfectionism is necessary here. It looks rough, but that’s how it’s meant to look! So, it’s hard to mess up, really.
A quick note about rhubarb: NEVER EAT RHUBARB LEAVES. Rhubarb leaves are poisonous.The stalks, however/happily, are not! So no worries there.
I definitely recommend serving this with ice cream or, even better, a rich, boozy whipped topping.
Come on in -&- sit a spell! Let’s grab a slice!
AuthorGinny ClarkCategoryBreakfast, Desserts, Snacky ThingsDifficultyBeginnerFollow this Easy Classic Vegan Pie Crust recipe , and turn it into a galette crust!! Scroll to the bottom of the link, and you’ll find the bonus galette crust mod info! Follow standard instruction from there.
Store the disc of galette dough in the freezer until ready to roll out, fold & bake.
Preheat oven to 425℉.
Take the cold galette dough disc out of the fridge.
Measure -&- slice rhubarb and strawberries into about 1/4″ slices.
Add to bowl with frozen dragon fruit and white wine. Toss it all together, and set aside.
Combine sugar, cornstarch, and salt in a small bowl, and set aside.
Dust the counter and the disc of galette dough with flour, and roll out until about 1/4″ thick.
The edges can stay natural; they don’t need to be straight or 100% perfect, but be sure there’s a stable flat middle to center the filling.
Carefully transfer onto a parchment-lined baking sheet.
Mix the fruit -&- wine mix with the cornstarch-seasoning blend [A].
Place the filling in the center of the rolled-out dough, and spread the filling until 1-1/2″ to 2″ from the edge [B].
Gently fold the edge bits over the outer rim of the filling, around the whole thing, about 6-8 times [C].
Check for any cracks that could lead to leaking during baking, and patch as needed.
Brush the oat milk over the edges, then sprinkle those edges with turbinado/granulated sugar [D].
Bake at 425℉ for about 30-35 minutes.
Cool completely (about 30 minutes to an hour), slice, and serve!
For short-term storage, keep covered at room temperature for up to 2 days.
Long-term storage, keep covered in the fridge for up to a week; store in the freezer for up to 2 months.
Ingredients
Directions
Follow this Easy Classic Vegan Pie Crust recipe , and turn it into a galette crust!! Scroll to the bottom of the link, and you’ll find the bonus galette crust mod info! Follow standard instruction from there.
Store the disc of galette dough in the freezer until ready to roll out, fold & bake.
Preheat oven to 425℉.
Take the cold galette dough disc out of the fridge.
Measure -&- slice rhubarb and strawberries into about 1/4″ slices.
Add to bowl with frozen dragon fruit and white wine. Toss it all together, and set aside.
Combine sugar, cornstarch, and salt in a small bowl, and set aside.
Dust the counter and the disc of galette dough with flour, and roll out until about 1/4″ thick.
The edges can stay natural; they don’t need to be straight or 100% perfect, but be sure there’s a stable flat middle to center the filling.
Carefully transfer onto a parchment-lined baking sheet.
Mix the fruit -&- wine mix with the cornstarch-seasoning blend [A].
Place the filling in the center of the rolled-out dough, and spread the filling until 1-1/2″ to 2″ from the edge [B].
Gently fold the edge bits over the outer rim of the filling, around the whole thing, about 6-8 times [C].
Check for any cracks that could lead to leaking during baking, and patch as needed.
Brush the oat milk over the edges, then sprinkle those edges with turbinado/granulated sugar [D].
Bake at 425℉ for about 30-35 minutes.
Cool completely (about 30 minutes to an hour), slice, and serve!
For short-term storage, keep covered at room temperature for up to 2 days.
Long-term storage, keep covered in the fridge for up to a week; store in the freezer for up to 2 months.
Notes
Eat -&- enjoy!
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- Hey! -
Have you had rhubarb before? Wanna see other galette ideas?
Leave your thoughts below!
Have you had rhubarb before? Wanna see other galette ideas?
