Spring Fruit Galette
This galette is a rustic, free-form tarts celebrating the season’s freshest fruit, wrapped in buttery, flaky pastry. This recipe focuses on essential baking techniques—handling dough gently, balancing sweetness and acidity, and baking for crisp, golden edges—resulting in a dessert that’s both elegant and effortlessly approachable.
Directions
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Make the Pastry: Add the flour, sugar, and salt to the bowl of a food processor and pulse to combine. Add the cold butter and pulse until the mixture resembles coarse pebbles, taking care not to overprocess.
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Drizzle in the ice water and pulse just until the dough comes together. Turn the dough out onto a work surface, press into a flat disk, wrap it tightly, and refrigerate for at least 30 minutes and up to one day.
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Prepare the Filling: While the dough chills, preheat the oven to 425°F. Line a baking sheet with parchment paper or a Silpat. In a large bowl, gently mix the rhubarb, strawberries, sugar, salt, lemon juice, and cornstarch. Allow the fruit to macerate while the dough rests, releasing its juices and absorbing flavor.
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Roll the Dough: Remove the dough from the refrigerator and let it soften slightly. On a lightly floured surface or directly on parchment, roll the dough into a 12-inch round. Transfer the dough to the prepared baking sheet before adding the filling.
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Assemble the Galette: Using a slotted spoon, spoon the fruit (including just a little juice) into the center of the dough. Leave a 2–3-inch border around the edges. Neaten any cracked edges with a bench scraper if needed. Gently fold and crimp the dough over the fruit, working in a clockwise direction to create a rustic cinched edge. Sprinkle the fruit with slivered almonds. If the filling appears very juicy, dust lightly with additional cornstarch.
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Finish and Bake: Brush the pastry with egg wash and sprinkle generously with raw sugar. Bake for about 35 minutes, or until the pastry is deeply golden and firm to the touch.
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Cool and Serve: Remove from the oven and let the galette rest for 5 minutes, then transfer to a cooling rack for 15 minutes before cutting. Serve warm or at room temperature, finished with a dusting of powdered sugar or a scoop of ice cream.
From Shawnie's class “Fresh Starts: Cooking with Spring Flavors”
