Galettes are about to blow up all over the internet and kitchens around the world — it’s summer, and the markets are full of wonderful fruit which begs to be baked, especially when you go crazy and buy too much and don’t know what to do with it!
I love galettes because they are the “lazy” (read: rustic chic) version of a pie. It’s free-form and you can totally add anything you want.
This recipe is plant-based, so it’s easy to share with all your friends without worrying about too many dietary restrictions. I recommend buying a tangy vanilla ice cream for it (goat milk ice cream works really well).
Oh and you can use the pastry recipe to repeat this dish but with any other fruit you want, some fave fruit combos: peach and amaretto, blackberry and rum, and raspberries and basil.
Rhubarb Strawberry Galettes with Bee Pollen
Pastry Dry Ingredients:
- 1 ¾ cups Flour
1 Tbsp unrefined cane sugar
½ tsp. sea salt
½ cup vegan butter
Pastry Wet Ingredients:
- ½ cup cold water
Two ice cubes
1 Tbsp. Vodka or Apple Cider Vinegar
- 1 lb chopped rhubarb
⅛ lb. chopped strawberries
⅓-½ cup sugar (depending on how sweet you like baking)
Zest of 1 lemon
1 ½ tbsp. corn starch
1 Egg to wash
A couple tbsp. turbinado sugar for sprinkling
Vanilla ice cream and bee pollen to top
- 1. Start with the pastry. Combine the flour, sugar, and salt in a bowl. With your finger tips work in the vegan butter until small pieces, no larger than a pea-size is achieved.
2. In a small bowl combine the cold water, ice, and apple cider or vodka. Slowly add a tbsp. of this mixture to the flour, gently tossing to combine, until the flour is just starting to come together as a pastry .
3. Form the pastry into a disk and wrap it in plastic wrap or a reusable alternative, and refrigerate for a couple of hours.
4. When it’s time to make the galette, remove the pastry and let it sit out for a few minutes until it’s workable, but still chilled.
5. To make the filling combine the fruit with the sugar, zest, and cornstarch.Set this aside while you roll the pastry.
6. Place the pastry onto a piece of parchment and, using a little flour, roll into a ⅛ or an inch thick disk (give or take).
7. Next, move the pastry and parchment to a baking sheet. Using a big spoon, transfer the filling to the center of the pastry, leaving about a good 2-3 inch ring of pastry around the fruit to make the crust (see photo above). If you find that your fruit mixture has a ton of liquid left in the bowl, it’s best not to add it to the galette as it will make for a over spilled tart.
8. To make the galette shape, gently fold up the outer ring of pastry onto the fruit, making a little envelope sealing it in. I find that using the corners of parchment paper here really comes in handy to lift the pastry. Gently press all the seams to make sure nothing will leak out before you chill it. Next, pop the galette in the freezer just to chill for 15-30 minutes while you preheat the oven.
9. Turn the oven to 400 F. Just before you pop the galette in the oven, you can give it a quick wash with a beaten egg on the exposed pastry area, and a quick sprinkle with the coarse sugar if desired.
10. Set the galette in the oven and bake for 50 minutes to an hour or until the middle is bubbling and the crust is golden.
Make a quick easy glaze combining about 2 tbsp of honey with a splash of water, then brush it on top. Serve it with a scoop of vanilla ice cream and sprinkle all over with bee pollen. Enjoy!