Cocoa & Fig Minneapolis Rhubarb Strawberry Galette

Minneapolis Star Tribune photo

This recipe comes from a 2014 Mpls. Star Tribune story by Rick Nelson. Galette must be prepared in advance, advised Laurie Lin of Cocoa & Fig in Minneapolis. “Early summer is a perfect time to make this galette, essentially a free-form pie,” said Lin. “I like to keep a recipe or two of the dough in the freezer, so all I have to do is roll out the dough and chop my strawberries and rhubarb for an easy, no-fuss taste of summer.” Serves 6 or 8.

For dough:

1 c. flour, plus extra for rolling dough
1/4 c. yellow cornmeal
3/4 t. salt
2 t. sugar, plus extra for garnish
8 T. (1 stick) butter, cold and cut into small pieces
2 to 4 T. ice water

For filling:

1 1/3 c. cored and sliced strawberries
1 3/4 c. rhubarb, cut into 1/2″ pieces
1/2 c. sugar
2 T. plus 2 tsp. cornstarch
1/2 t. salt
Freshly squeezed juice from 1/2 lemon
1 egg, beaten

Directions

To prepare dough: In a medium bowl, whisk together flour, cornmeal, salt and sugar. Using a pastry cutter, cut cold butter into flour mixture until it resembles coarse crumbs (or combine ingredients in a food processor and pulse). Add cold water, 1 tablespoon at a time, until mixture just comes together. Turn dough out onto a clean work surface and flatten into a disk. Wrap disk tightly in plastic wrap and refrigerate for at least 1 hour or up to 1 day (dough can be frozen for up to 1 month).

When ready to bake, preheat oven to 375 degrees and line a rimmed baking sheet with parchment paper. Remove dough from refrigerator and let it warm up slightly. On a lightly floured work surface, roll out dough to a 12″ round, about 1/8″ thick. Transfer dough to prepared baking sheet and refrigerate until ready to add filling.

To prepare filling: In a large bowl, combine strawberries and rhubarb. Add sugar, cornstarch, salt and lemon juice and toss to coat.

To assemble galette: Arrange strawberry-rhubarb mixture on top of dough, leaving a 2″ border all the way around. Fold border over the filling’s outer edge, overlapping where necessary and pressing gently to adhere the folds. Brush edges of dough with a beaten egg and sprinkle with sugar. Bake until crust is golden brown and filling is bubbly, about 45 min., turning baking sheet occasionally to ensure even browning. Remove from oven and serve warm or at room temperature. Nice with vanilla ice cream!