This free-form tart is made by rolling out the dough, piling the fruit filling in the middle and then folding the edges over the filling to create a crust. Then an egg wash is brushed on the edges and sugar is sprinkled over it. Baked in the oven on a rimmed baking sheet, these rustic desserts are super easy to make and impress most everyone. Feel free to serve a slice of the galette on its own, or with a scoop of your favorite ice cream.
Cuisine American, French, Italian
Keyword crostata, fruit, galette, pie, rhubarb, strawberry, tart
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Rest Time 1 hourhour
2 1/2cupsall-purpose flour350 g
1/4cupgranulated sugar50 g
1cupcold unsalted butter225 g or 2 sticks
2large egg yolks
1/2cupcold waterplus 1 tablespoon if needed
3cupsstrawberriesabout 9 ounces
1 1/2cupschopped rhubarbabout 4 ounces or 1 large thick stalk
1/2medium applepeeled, cored and grated through the big hole of a box grater
1/4cupgranulated white sugar50 g
2tablespoontapioca starchor cornstarch
1/2teaspoonblack pepperoptional but recommended
1large egg yolk
1tablespoonturbinado sugaror granulated sugar
1tablespoon balsamic vinegaroptional but recommended
Combine the flour, sugar, and salt in a large bowl. Stir vigorously together with a whisk until the ingredients are evenly distributed. Cut the butter into 1/2-inch cubes and sprinkle over the dry ingredients. Using your fingers and hands, first toss the butter in the flour, then smash the butter into thin slivers, breaking them up as you go.
Once they have been broken and flattened into small bits the size of peas, add the egg yolks to the 1/2 cup water in a glass measuring cup and beat together with a fork. Drizzle the eggy water over the butter and flour. Toss with a fork until the dough starts to come together. If the dough still isn’t forming, add additional water, 1 tablespoon water until it does. Massage the mass with your hands until it forms a cohesive dough.
Flatten into a disk about 1 inch thick, wrap tightly with plastic wrap, and refrigerate for at least 1 hour or up to 24 hours.
Once the dough has chilled, preheat the oven to 350°On a clean surface dusted with flour, roll out the dough into a 13-inch circle. Slip a clean piece of parchment paper under the dough, then move the dough to a 13 x 18 inch rimmed baking sheet. Don’t worry if the dough hangs over the edges a little bit.
Make the filling by cutting the greens off the strawberries, the cutting them in half (or quarters if they are very large). Place the strawberries in a medium sized bowl and add the remainder of the ingredients. Gently toss and mix with a large spatula.
Dump the entire filling in the middle of the rolled out dough and then spread it out evenly, leaving about 2 inches around the edge of the crust. Arrange the strawberries and rhubarb so most of them are on top, and the grated apple is underneath if possible.
Start folding the edge of the dough over the fruit filling in a circle, “pleating” the dough to make it fold around the filling. the whole galette should be about 9 inches in diameter and fit comfortably in the center of the parchment paper and baking sheet.
Beat together the egg yolk and the water in a small bowl. Brush the top crust (as well as under the pleats of dough to “seal” the dough to itselwith the egg wash, trying not to get any of the egg wash on the parchment paper. Sprinkle with the turbinado sugar.
Bake until the crust is a deep golden brown and the filling is bubbly, 55 to 60 minutes. Let cool completely on the baking sheet before slipping the galette onto a serving platter. Brush with balsamic vinegar if using and serve.