With no lattice top or formal crust-building requirements, the rustic galette is essentially a lazy man’s pie. And since sometimes I feel like a lazy man (except for the ovaries and all), I chose to make a galette. The recipe makes two crusts, and I had frozen one ball of dough when I made my Seductive Leek and Mushroom Tart, so it was easy to bang out a quickie (hmmm, that didn't sound too Father's Day-like, did it?) fruit-filled dessert. The combination of tart rhubarb and sweet strawberries strike the perfect balance. I knew I would be serving it with ice cream, so I didn’t overdo it with the sugar. If you’re planning to serve it plain, you may want to up the sweetness a bit.
When I hear the words strawberry rhubarb, I’ll forever think of my father. And Dad, if you have wireless where you are, sorry that your daughter can still be nasty sometimes even though she's officially a grown-up. Just know that she's sending her strawberry-rhubarb love out to you and the universe.
Pâte Brisée (from Martha Stewart)
Pâte brisee is the French version of classic pie or tart pastry. Pressing the dough into a disc rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.
Makes 1 double-crust or 2 single-crust 9- to 10-inch pies
2 1/2 cups all-purpose flour (for Cornmeal Pâte Brisée, replace ½ cup flour with ½ cup cornmeal)
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water
In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
2 cups rhubarb (more or less), chopped into ½ inch pieces
3 cups strawberries (more or less), cut in quarters or halves, depending on size
½ cup sugar
2/3 of a lemon
3 TBSP corn starch
Pinch of salt
Preheat oven to 375°F.
Toss rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt in a 9-inch deep-dish pie plate or equivalent-sized oval dish.
Roll out the dough on a piece of parchment paper. Place parchment paper and dough on a baking sheet. Put all of the filling on the dough. Fold dough over in rustic tart fashion. You can add an egg wash for color if you like.
Bake until crust is golden and fruit is bubbling, about 40 to 50 minutes.
Serves about 6