Strawberry Rhubarb Galette
Ingredients
Dough
-
1 ¾
cups
all-purpose flour
-
⅓
cup
granulated sugar
-
¼
cup
coarse cornmeal
-
¼
teaspoon
salt
-
½
cup
cold butter
-
⅓
cup
buttermilk
Strawberry Rhubarb Filling
-
2 ½
cups
sliced strawberries
-
1
cup
chopped rhubarb
-
⅓
cup
granulated sugar
-
3
tablespoons
cornstarch
-
1
teaspoon
lemon zest
For Brushing Galette
-
1
egg
beaten
-
2
tablespoons
turbinado sugar
Instructions
- Make the dough by combining flour, sugar, cornmeal, and salt in a processor, then pulse a few times.
- Add butter and pulse until the mixture resembles coarse meal.
- Pour in buttermilk while processing until a dough ball forms, then refrigerate for at least 45 minutes.
- Preheat the oven to 350°F and prepare the filling by mixing strawberries, rhubarb, sugar, cornstarch, and lemon zest in a bowl.
- Roll out the chilled dough on parchment paper into a 14-15 inch circle and transfer to a baking sheet.
- Add the fruit mixture to the center of the dough, leaving a 2-inch border, and fold the border over the filling.
- Brush the edge with beaten egg and sprinkle with turbinado sugar.
- Bake for 1 hour or until the crust is golden brown and the filling is bubbly.
- Cool for at least 20 minutes before serving warm or at room temperature.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
12g
Total carbohydrates
36g
Total protein
4g
Sodium
200mg
Cholesterol
50mg
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