Friday, August 19, 2016

Strawberry Rhubarb Basil Galette

The best part of not having a green thumb is all the lovely people who actually do and their excess of produce during the summer months. We were given a ton of rhubarb this week by one of Chris' co-workers and it has gone into two berry crumbles and this gorgeous galette. My favorite thing about this dessert is how simple it is to make and the wow factor when you pull it out at a dinner party. You'd think I'd have slaved all day in the kitchen making this- but nope. It's a quick 15 minutes to put it together and the oven does the rest. I love this dessert! It's quintessential summer flavors and with a little homemade whipped cream- it's perfection. 

Strawberry Rhubarb Basil Galette 

1 lb strawberries, sliced
1 to 1 1/4 cups rhubarb, sliced 
1 tbs basil, minced (I had a combo of purple and green from another garden) 
1/2 tbs butter, cut into tiny cubes 
1 egg
Splash of milk 

1 frozen pie crust dough 
(not the ones in a pie dish already) I use trader joes, comes in a 2 crust pack, defrosted 

Juice of 1/2 lemon (about 1 tbs)

4 tbs white sugar, more for sprinkling on egg wash 
1/2 tsp vanilla extract
1 1/2 tbs cornstarch (or flour if you prefer) 
Pinch of salt 
Few pinches of flour for counter 
Spray for baking tray or parchment paper 

Large bowl
Small bowl
Rolling pin
Measuring spoons/cups
Chopping knife
Cutting board 
Pastry brush 
Mixing spoon 
Fork or whisk
Baking sheet/tray  
Parchment paper if you're using it

Preheat oven to 350 degrees. Spray your baking sheet with canola oil or put parchment paper down.

In the large bowl add strawberries, rhubarb, basil, sugar, lemon juice, vanilla extract, cornstarch and a pinch of salt. Mix together well. Set aside.

Sprinkle a clean countertop with flour. Take your defrosted dough and roll it into a 1/4 inch, as round as possible circle. The beauty of a galette is it doesn't have to be perfect. Move the dough onto your prepared baking tray. 

Take your filling and pour it gently into the center of your dough. You want to leave 2-3 inch space all around it for your edges. Spread it out as evenly as possible, keeping the edges. 

Begin by folding one side and continue around the filling, allowing the sides to overlap as they want. You want to create a nest for your filling to bake in. 

In the small bowl add the egg and splash of milk. Whisk well. Using your pastry brush, cover the dough with the egg wash, trying not to have too much excess. Then sprinkle egg wash with some sugar. Take your tiny pats of butter and place randomly over the top of the filling only. 

Place in the oven and bake 25 to 35 minutes or until your crust is a beautiful golden color and the filling is bubbly. Whip up some heavy cream and you've got yourself one super fancy but super easy dessert. It is perfection!! Xo

No comments:

Post a Comment