Last night I went to Whole Foods where I found the rhubarb I needed and decided to indulge in some off the beaten path Ice Cream to compliment my baking. Three Twins has all kinds of wonderful flavors but my current favorite is Dad's Cardamom.
Strawberry Rhubarb Gallette
- 1 Cup All Purpose Flour
- 1/4 cup almond flour
- 1 Tablespoon white sugar (lavender sugar if you are feeling fancy)
- 1/4 teaspoon Salt
- 7 Tablespoons cold butter cut in small chunks
- 2 Tablespoons (or as needed) cold water
- Milk or egg wash for edge of crust, 1 Tblsp Turbinado sugar for decoration if desired
- 2 Medium/Large Stalks of Rhubarb cut in 1/4 in slices
- 1/2 Pint of Fresh Strawberries hulled and sliced
- 1/4 cup white sugar (lavender sugar if you are feeling fancy)
In a medium bowl whisk together flours, sugar, & salt. With your fingers smoosh chunks of cold butter into the dry mix until it resembles a coarse meal (with this ratio of butter to dry ingredients it may even being to come together in a ball). 1 Tablespoon at a time add in cold water until the dough forms a ball. Flatten into a disc, wrap in plastic wrap and refrigerate for 2 hours (or up to a day).
While your dough is chilling slice your strawberries and rhubarb and combine in a bowl with the sugar, set aside letting the fruit macerate in it's own liquids extracted by the sugar.
Preheat oven to 350 F
Once the dough is chilled let it rest (8-10 min) on a piece of parchment paper large enough to roll it out on that has been floured. Top with another piece of parchment paper to save on mess and begin to roll out your dough into a rustic circle patching cracks as needed with pieces of dough from the edge. Roll to about an 1/8 of an inch thickness (close to a 14 inch diameter). Transfer your bottom parchment piece with the dough circle to a baking sheet, preferably one with an edge should you have an juice leakage. Top with your fruit, being sure to leave the extra juices created in the bowl, leaving a 2 inch border around the edge. Once all of your fruit is arranged (mine came out in a sort of double layer which was good with such small pieces) fold the edges over with the help of the parchment paper (mine always end up in a sort octagon shape) brush crust edge with milk or egg wash and sprinkle with the coarse turbinado sugar for decoration. Transfer baking sheet into the oven and bake for 1 hour.
Once it is out of the oven I like to let it rest for just a couple minutes while the fruit juices settle and thicken then serve warm or at room temp with your favorite mild ice cream ( I suggest the Three Twins Cardamom!!)