A series of events led to the birth of this galette:
1.) My appointment to the dentist
2.) Cancelling work because of the appointment
3.) Finals season so Leung stayed in Kitsilano
4.) Mom cancelled my appointment to the dentist by accident when they called her to confirm because I was the one who scheduled it
This means I didn’t have to work on that particular Saturday (what a treat!), and so Leung and I decided to go to the farmer’s market and pick up some local and seasonal produce to work with this week. Rhubarb was abundant at every stall, so we decided to pick up some to make our recipe for you today!
After a long day of studying, we were lounging at Leung’s apartment trying to figure out what we would be making with these stalks. Personally I’ve never tried anything with rhubarb other than rhubarb pie, so Leung came up with the idea of making a galette. Boxes of strawberries have been stocked up on grocery shelves this past month, so rhubarb-strawberry was calling our name like “Raaaacheellllll, Raaaachellllllllllllllll”.
This little galette is seriously one of the best pie/tart/pastry thing I’ve ever had; the crust is light and flaky, the filling is sweet and gooey, and we could have finished the whole thing in one sitting if we hadn’t had dinner beforehand. Do yourself a favour and try this one out; it’s my new favourite!
- CRUST
- 1 cup all purpose flour
- ½ cup oat flour
- ½ cup cold vegan butter (such as Earth Balance), cubed
- 1 tbsp granulated sweetener of choice (white, brown, coconut etc.)
- ¼ tsp salt
- FILLING
- 3 large stalks of rhubarb, chopped into ½" pieces
- 2 cups of thickly sliced strawberries
- ¼ cup sweetener of choice (granulated* or liquid)
- Cornstarch slurry (2 tsp cornstarch + 1 tbsp water)
- 1 tsp pure vanilla extract
- ASSEMBLY
- Olive oil, turbinado sugar (optional)
- Preheat oven to 400⁰F.
- In a food processor, add all the crust ingredients and blend until the vegan butter is broken down into tiny bits and a dough forms. If the dough is too crumbly, you can add a bit of water.
- Line a baking sheet with parchment paper and turn the dough onto the paper. Sprinkle a bit of flour to prevent the dough from sticking and work it into a ball with your hands. Roll it out into a somewhat round shape that is ⅛" thick; don't worry about the jagged edges.
- In a medium saucepan, cook the rhubarb, strawberries, and sweetener of choice for about 5 minutes, until it starts to soften. Stir in the corn starch slurry and cook for another 1 to 2 minutes to thicken up. Turn off the heat and stir in the vanilla extract.
- Transfer the cooked filling mixture to the center of your rolled out crust, leaving a 2" border. Then fold the border over on top of the filling. If the edges crack open, just press it back together with your finger tips. Brush the crust with olive oil and sprinkle with turbinado sugar, if desired.
- Bake in the preheated oven for 35 to 40 minutes, or until the crust is golden brown and the filling is bubbling. Cool for at least 10 minutes before serving.
HOLY YUM! I love strawberry-rhubarb pie, but in galette form sounds even better!