I’ve been wanting to make strawberry rhubarb pie/galette forever, but finding rhubarb has been elusive for me.
My friend lives in a neighborhood of New Haven called Wooster Square, which has a cute farmer’s market every Saturday, which she, her husband, and her adorable corgi frequently visit. I’ve had a very bad case of what B called “puppy fever,” and I even contemplated moving there when I was looking for apartments a few months ago (my friend and her husband literally moved there for their corgi, like how parents move for their kids’ schools lol – it’s a very dog friendly place).
However, laziness prevailed since I just could not deal with having to drive to work everyday in residency, even just a 10 min drive (you get spoiled by living within walking distance).
While at the market, I found the most stunning giant red rhubarb and had to have it. Of course, once I bought it, I was suddenly able to find rhubarb everywhere in the groceries … but there’s something to be said for locally grown produce.
This galette (adapted from NY Times Cooking) is easy to make if you have pre-made pie crust since the filling is simply rhubarb and strawberries tossed with sugar and pecans. I personally prefer to make my own crust, and have included the link to my go-to Pate Brisee pastry crust. Galettes can be messy, which is part of their charm, although I like to make mine neat and round.
This galette is perfect for your summer parties (4th of July is right around the corner). Sadly, I won’t have any 4th of July parties since I’m working the night shift in the emergency room (no fireworks accidents in New Haven, please!).
Strawberry Rhubarb Galette
1 pastry crust (see my Pâte Brisée recipe I use)
1/2 cup chopped pecans
3/4 cup sugar
1 1/2 cups rhubarb, sliced
1 1/2 cups fresh strawberries, sliced
1 egg, for pastry crust wash
mint and powdered sugar, for garnish
Make your pastry crust beforehand and chill in the refrigerator 1 hr or overnight. When ready to make your galette, preheat oven to 425 degrees.
Remove the pastry crust from the fridge and roll into a thin disc (about 1/8 inch) keeping the edges even. Sprinkle flour or water as needed to work with it.
Slice your rhubarb (I slice vertically into 1 inch pieces to keep them small) and toss with pecans and 1/2 the sugar. Layer the rhubarb on the pastry disc, leave 1 inch of the edge. Toss the strawberries with the remaining sugar and layer on top the the rhubarb, arranging a circular design if you wish.
Fold in the one-inch border of the pastry, partially covering the edge of the filling. Beat 1 egg is a small bowl and brush over the pastry crust so it bakes to a golden brown. Chill in the freezer for about 5 min to firm the dough (cold butter makes a flakey crust). Bake 35-40 minutes, until the pastry is golden brown and the filling is bubbling. Top with powered sugar and mint sprigs. Serve warm or cool, with whipped cream, ice cream or Greek yogurt.