Strubarb Galette
Yep, I made up a word!
But I bet you know what I’m talking about! “Strawberry Rhubarb” has an awful lot of syllables, doesn't it? I just thought I’d shorten it, as I did in my notes when developing the recipe. Or should it be strawbru? Anyway.
While some people are “against” combining strawberries and rhubarb, I’ve never quite understood that stance. Too “done?” Too “expected?” For me, they are a match made in heaven. The tartness — no, downright SOURness — of rhubarb complements the sweet perfume of strawberries, which are just abounding in our farmers’ markets right now. I braved a trip in the acrid smoky air this morning to get some more, because I need to sample them all to see who has the best ones.
The other reason strawberries and rhubarb go so well together in a pie, or in an open galette as they are here, is that the rhubarb breaks down as it bakes and helps fill in the spaces, adding thickness and body.
This galette uses what I consider to be a superior technique which I first introduced with this peach galette from a few years ago. I liked that recipe so much that I also included it in Veg Forward (on page 118, if you have the book). After rolling out the dough on a piece of parchment paper (which makes it easier, for those of you who are nervous about rolling dough), you simply pick up the paper by the corners and slide it into an iron skillet. The skillet ensures a crisp bottom crust and a vigorous boil of the juices to make sure they thicken adequately, and any leaks, which pretty much ALWAYS happen, will be contained on the edges of the galette, instead of burning on the parchment and on the bottom of the tart, which could give it a bitter taste. It also helps to keep the tart a little more upright — not so flat — thanks to the support of the sides of the pan.
Soooo… I hope you give this a whirl while the strawberries and rhubarb are still plentiful!
If you’re a visual learner and don’t already follow me on Instagram, click here for a reel of my Strubarb Galette coming together.
Book Tour Updates
Paid subscribers: I have an update on tomorrow’s event; otherwise, feel free to skip to the recipe if you already read this on Wednesday!
Tomorrow’s book signing has been postponed
I was planning to be at Union Square Greenmarket in NYC tomorrow, June 10th, signing (and selling) books and saying hello, but will be rescheduling due to the air quality issues here. The market will still be open though, if you were planning to shop! I’ll keep you posted on the new date.
Philly friends:
I wanted to remind you that tickets are still available for my Maximalist Studio event in Philly on June 15th with my friend and former colleague at Martha Stewart Living Eddie Ross. The tickets for this event are $125, which includes my book, wine, a beautiful lunch of dishes from Veg Forward prepared by Balboa Catering, and a demo with me!
I’m offering a 20% discount to Susanality readers, so if you’re interested, follow this link and use the code MAXSPUNGEN. I hope to see you there!
Upstate NY folks:
The ticket link for my dinner with Westerly Canteen on August 3rd at Tenmile Distillery in Wassaic, NY, is now live! This dinner promises to be special, with Molly Levine — a talented chef and Chez Panisse alum — cooking in a beautiful setting. (Did you catch this NY Times article featuring Molly published Wednesday?) This is a sit-down event that includes a welcome cocktail, wine, and a multi-course dinner of dishes from Veg Forward, and a signed book! Check out the link for more details. Also, read more about Molly’s airstream trailer kitchen on last week’s Eater! I’ll be hanging around the trailer over that weekend signing books if you can’t make it to the dinner.
Please review Veg Forward on Amazon!
I hope that those of you who ordered Veg Forward are enjoying it! As you may already know, leaving a review on Amazon (whether or not you purchased the book there) is really helpful to authors (like me). This apparently helps the book be more visible to more people. Thank you in advance!
Strubarb Galette
Serves 8
I know vanilla beans are expensive, but this is one of those special occasions when you should use one. The aromatic vanilla beans combine with the perfume of the strawberries to exude a heady aroma. If you don't have a bean, use 1/2 teaspoon of vanilla paste or extract.
For the crust:
2 cups/256 g all-purpose flour
3/4 teaspoon kosher salt
1 tablespoon granulated sugar
14 tablespoons/198 g (1 ¾ sticks) ice-cold unsalted butter, cut into 1/2-inch thick slices
1/4 cup ice water, plus more if needed
For the filling:
1/2 cup (100 g) plus 1 tablespoon granulated sugar
1/2 vanilla bean, optional (see headnote)
1 quart strawberries, hulled and halved or quartered if large (about 4 cups)
4 large stalks rhubarb (about 8 ounces), cut into 1/2-inch pieces (about 4 cups)
3 tablespoons cornstarch
1 tablespoon lemon juice
Pinch of kosher salt
To finish:
1 tablespoon Sugar in the Raw
Make the crust: In a food processor, combine flour, salt, and sugar; pulse until combined. Add butter and pulse until the largest pieces of butter are the size of walnut halves. Transfer to a wide bowl, rake your hands through the mixture, and squeeze the butter pieces, flattening them between your fingers. Sprinkle 1/4 cup of ice water over the flour mixture and mix it in evenly, tossing with a fork. If there are a lot of loose, dry, crumbs at the bottom of the bowl and it won’t hold together when squeezed, add more ice water, 1 tablespoon at a time.
Press the dough together, gathering up any dry bits until the dough forms a shaggy, cohesive, mass. Transfer to a sheet of plastic wrap. Wrap tightly and press into a flat, round, disk. Shape the edges with your hands so they are not crumbly (see image below for a visual). Chill until firm, at least one hour and preferably two, or as long as two days ahead (or freeze for up to three months).
Assemble the galette: Heat oven to 400°F. Let dough soften slightly at room temperature until malleable enough to roll out, 15 to 30 minutes. On a lightly floured piece of parchment paper about 18 inches long, roll the dough out into a circle roughly 15 inches in diameter and 1/8- to 1/4-inch thick. It may hang over on the short sides.
Lift the parchment by opposite corners and transfer a 12-inch iron skillet (or another oven-proof skillet), fitting the parchment and dough into the pan. Chill for at least 15 minutes.
Combine the vanilla pod and seeds and the sugar in a small bowl, and rub between your fingers to distribute the vanilla seeds throughout the sugar. Use the abrasiveness of the sugar to clean out the vanilla pod. You can discard the pod or let it bake in the center of the galette for even more flavor (remove before serving).
Mix the strawberries, rhubarb, sugar mixture, cornstarch, lemon juice, and salt in a medium bowl and toss to combine. Toss a few times until the sugar looks mostly melted and the cornstarch is completely dissolved. Transfer to the prepared crust.
Fold the edges of the crust over to partially enclose the filling. Use the paper to help you fold the dough over. Press down to tighten any pleats.
Brush the crust with cold water and sprinkle with the sugar. Bake for 55 to 65 minutes, or until the filling is furiously bubbling and the crust is deep golden brown. Don’t underbake!
Place the skillet on a cooling rack (or cool stove burner grate) and let cool for at least 30 minutes to let the juices thicken. As the galette is cooling, dab with a pastry brush to glaze the top with the juices. Carefully pick up the parchment by opposite corners, transfer to a serving plate, and pull out the paper (or don’t!). Serve galette warm or at room temperature.
Editor: Molly Ramsey
such a stunning galette! and a great new word, susan.
Another winning recipe that I can't wait to make for friends.