Strawberry and Rhubarb Galette
Do not be afraid of the rhubarb in this recipe, you can skip it if you can't find it, you'll still have a delicious and savory strawberry galette. I like a lot this quick homemade cake, kind of rustic, the effort is little and the result is tasty and nice. In the summer, you can improvise and use any other fruit you like.
Here, the rhubarb balances the strawberry flavour, adding a bit of sour taste, and the pectin contained in it thickens the filling so that it stays firm.
I discovered rhubarb 3 years ago and since then I've combined it with strawberries, first in the strawberry and rhubarb jam, then in various cakes with strawberry fillings. I'd say that rhubarb is the perfect match for strawberries and the fact that they are both harvested at the same time of the year is not by accident. If you don't have rhubarb in the garden, you can find it now in the big stores, so don't be afraid of it and use it!
For the vegetarian version, you can make the dough from the fruit galette recipe, the one with oil, which you can find on my website. It must be as good as this.
I like to prepare this tart-like dough in a food processor, using the S-Blade, but it can also be made by hand. In the food processor I place all the ingredients - flour, salt, butter, water, 1 tbsp sugar and mix for 20-30 seconds.
By hand - mix well the butter with the flour, salt, 1 tbsp sugar, then add in the water and form the dough.
It doesn't need to be overworked, just enough to shape a relatively uniform dough ball.
Cover with plastic wrap and refrigerate for about 1 hour.
During this time, prepare the fruit fillig, the rhubarb and the strawberries - wash and clean thoroughly, then cut in small pieces.
Add 100g sugar (or more, to taste) and starch, mix.
Take the dough from the fridge and spread it with your hands first, using the flour on the table.
Then use the rolling pin to form a relatively round and uniform dough sheet, about 3 mm thick.
Carefully turn onto a large baking sheet, lined with parchment paper.
Sprinkle 3 tbsp semolina on the dough sheet and spread out into an even layer.
This will absorb the fruit's juice and prevent it from making the crust soggy while baking.
Pile the strawberries and the rhubarb on the dough sheet and spread out, leaving a 2-3cm border.
Then carefully fold the border up over the fruit.
Optionally, you can brush the crust with an egg wash to make it look shiny and nice.
But you can skip this step.
Bake in the oven to 180 degrees C for 40 minutes, until golden brown.
Let cool for at least 1 hour before serving. During this time, the juice will thicken and go deeper into the dough.
We had some ice cream along with it, but as such is very good as well.
Enjoy!
