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 

Fridge:

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 

Freezer: 

1 frozen pie crust dough 

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

Counter:

Juice of 1/2 lemon (about 1 tbs)

Pantry:

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 

Tools:

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

Peach Strawberry Crumble Bars

Summer is (almost) finally here and that means outdoor eating is upon us. My first beach BBQ is this weekend and I was put in charge of burgers and dessert. Actually I self-appointed the dessert because I wanted to try to make a dessert that doesn't require refrigeration, heat or a la mode (although it certainly doesn't hurt ever) but still has the taste of the summer. And summer desserts always mean summer fruits. This dessert is the carry around version of a fruit crumble. And it is a summer BBQ winner!

Peach Strawberry Crumble Bars 

Crust 

1 1/2 cups ap flour

1 cup cornmeal 

1/4 tsp salt

3 tbs white sugar 

2 tbs milk 

1 1/2 sticks (3/4 cup) butter, slightly softened 

3/4 tsp vanilla extract 

Filling 

1 1/2 lbs strawberries, sliced thin 

3 almost rip peaches, sliced thin

1 heaping tbs basil, minced 

1 1/2 tbs white sugar 

1 tsp vanilla extract 

1 tsp lemon juice

1tsp cornstarch 

Crumble Topping 

1/2 stick (1/4 cup) butter, softened 

1 cup rolled oats 

1/2 cup ap flour 

3/4 cup light brown sugar 

Pinch of salt

Pinch of cinnamon

Tools 

3 medium mixing bowls

Mixing spoons

Measuring cups/spoons

9x13 greasers casserole/baking dish

Cutting board

Chopping knife 

Preheat oven to 325 degrees. 

In first bowl make the bar crust. Add flour, cornmeal, salt and sugar. Mix well. Using your fingers mix in the softened butter until dough is crumbly. Add milk and vanilla extract and incorporate well. Do not over mix. Add the crumbly dough to the greased baking tray. Press firmly to even it out across the dish. Bake for 18-22 minutes or until the corner edges become lightly toasted. Remove from oven and cool completely. You can refrigerate until ready for the next step. This can be done a day ahead as well.

In second bowl add all the filling ingredients and mix. I like to do this while crust is baking so the flavors can meld for a little. Let the ingredients sit in the bowl for at least 15 minutes. 

In the third bowl make the crumble topping. Add flour, oats, sugar, cinnamon and salt to the bowl. Mix well and then once again using your (clean) fingers mix in the softened butter to make a nice crumbly topping. 

Preheat oven to 350 degrees. Once crust is perfectly cooled poor the entire contents of the filling bowl on top. Level it out across the baking dish. Then add the crumb topping and press gently to compact the layers. Place in the oven uncovered and bake for 28-32 minutes or until the crumble topping takes on a slightly golden color. Remove from the oven and cool completely. At this point you can refrigerate the dessert until ready to cut and serve. I found it easier to cut once chilled. 

Bottom crust layer 

Fruit filling 

Crumble topping 

Final product 

This dessert really worked well at the BBQ. Even though it was pitch black by dessert time and we all forgot candles/flashlights- it tasted damn good in the dark!! Try it out at your next outdoor party. Xo