Description
A tart that’s beautifully tart!
Ingredients
Scale
For the crust:
- 1 tsp salt
- 2/3 cups of water, very cold
- 1 lb all-purpose flour (approx 3 cups + 2 tbsp)
- 10.5 oz unsalted butter, very cold (1 cup + 5 tbsp)
For the filling:
- All-purpose flour (for surface)
- 1 lb. rhubarb (about 3 cups), cut into 1 inch pieces or 2 inch and halved down center, whichever you prefer.
- 8 oz strawberries, quartered. That’s about a cup…but adding more won’t hurt!
- 1 tbsp plus 1½ tsp of cornstarch
- ⅓ cup sugar, plus more for sprinkling
- ½ tsp vanilla extract
- 1 egg
Instructions
For the crust:
- Mix salt into water, keep ice cold.
- Put flour in the work bowl of a food processor.
- Add butter, cut into 1-inch chunks, to flour.
- Pulse until most butter bits are the size of peas.
- Add salt-water and pulse for a few seconds, until dough starts to come together in a ball.
- You should still see some butter chunks.
- Turn onto a lightly floured surface, form into two equal disks, then wrap and chill for at least 2 hours.
For the pie assembly:
- Preheat oven to 400°. Roll out dough on a well-floured surface to a 14″ round, rotating dough and tossing more flour underneath as needed to keep it from sticking. Transfer dough to a large parchment-lined rimmed baking sheet. Place rhubarb, strawberries, cornstarch, and ⅓ cup sugar in a medium bowl. Scrape in vanilla seeds and discard pod; toss ingredients to evenly distribute.
- Mound filling in center of dough, making sure to scoop up all the sugar and cornstarch in bowl, and spread out, leaving a 2″ border around edges. Fold dough up and over filling, overlapping slightly. Brush dough with egg and sprinkle dough and filling generously with sugar.
- Bake galette until filling is bubbling and crust is deeply browned, 40–50 minutes. Let cool.
