Strawberry and Rhubarb Galette: A Sweet Homage to Mom this Mother’s Day!

Skip the usual brunch for mom this Mother’s Day and make her something sweet and from the heart. My homemade Strawberry Rhubarb Galette is the perfect way to show your appreciation for Mom. A “galette” is the French term for a free-form pie, or open-faced tart.  With a flat bottom, round and rustic, and filled with fruit, galette is the name given to a variety of tarts, from filled yeast cakes to potato pancakes, and thick crepes, both savory and sweet.  A cup of tea or a scoop of lavender ice cream is absolutely divine with this galette.  A sweet homage, with love, to Mom this Mother’s Day!

Strawberry and Rhubarb Galette

Yield: 6 individual servings, or two 9-inch galettes

Sweet Tart Pastry:
3 ½ cups all-purpose flour
6 Tbsp. sugar
¾ tsp. salt
1 Tbsp. fresh lemon zest
1 ½ cups (3 sticks) chilled unsalted butter, cut into small pieces
3 egg yolks, lightly beaten
about 6 Tbsp. iced water

Fruit Filling:
2 lbs. rhubarb stalks, cut into ½ inch slices
1 lb. fresh strawberries, hulled and cut in half if large
½ to ¾ cup sugar
2 tsp. vanilla extract
sugar for sprinkling

Let’s Start Baking!

1. Position racks so tarts will bake in the middle of the oven. Preheat oven to 400° F. Line two baking sheets with parchment paper.

2. For the pastry, combine the flour, sugar, salt, lemon zest, and butter in a food processor. Pulse just until the mixture is well blended and resembles cornmeal. With the machine running, add the egg yolks through the feed tube, then add just enough ice water, one tablespoon at a time, until the dough begins to gather into a shaggy mass. (Or by hand, blend the first four ingredients in a bowl using your fingertips or a pastry blender. Blend in the egg yolks and iced water).

3. Form 6 even-sized balls of dough, using flour to coat the work surface. Roll out the dough between pieces of plastic wrap into circles, about 1/8 inch thick. Refrigerate for ½ hour or longer.

4. For the filling, in a large saucepan, add the rhubarb and ½ cup of sugar. Using medium heat, cook, stirring occasionally, until the fruit starts to soften, about 10 minutes. Taste for sweetness, and add more sugar if desired. Transfer to a bowl to cool. Add the strawberries. Toss mixture with the vanilla. Spoon some filling into the center of each pastry circle. Fold and pleat 1 to 2 inches of the dough circles towards the center and over part of the filling, making a rustic, free form tart with an opening on top. Sprinkle pastry with sugar. Bake until golden brown, about 25 minutes. Enjoy!

Copyright Pamela Keith 2006


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