Strawberry Rhubarb Galette with Buckwheat Crust, the perfect balance of sweet and tart, softness and crunch. Beautiful organic fruit is encased in a light and crispy crust made with part buckwheat flour. Warm or cold, with ice cream, whipped cream, or just plain, this galette is going to steal hearts.
Song of the day: Crazy On You – Heart.
Although red is not on top of my favorite colors’ list, not in my clothing, accessories, or in home accents, red fruit ranks high on my preference list. Strawberries, raspberries, cherries, plums, apples, and pomegranate brighten my days with their lively, ruby hue. Lately, also a red vegetable before unknown to me has quickly become one of my favorite foods to bake with: rhubarb.
What is it that you have, rhubarb, that I went crazy on you? When I say that I had never seen a plant, or tasted anything made with rhubarb before I came to Canada, people just look at me funny, as if I just dropped on planet Earth from some alien galaxy 🙂 . But it’s true, the majority of Italians have never used rhubarb, and finding it in farmers markets is a rarity. One of my favorite Italian bloggers also discovered rhubarb recently and had to order it online from some Italian organic farm up North that apparently is the only one producing it.
While here, we find plenty at our local Farmers Markets and we also planted some at my in-laws’ place so we could pick it fresh and use. Loreto shares a memory of his childhood telling me that his brother and friends would drive their bikes looking for rhubarb patches to pillage. They would fill their pockets, ride home, wash it, then proceed to dip it in sugar and eat it like that.
So maybe is it your exoticness that I love, rhubarb? Or your apparent tartness that reveals a sweet side if paired with the right partner?
The best partner for rhubarb is definitely the juicy and plump strawberry. Together they make a perfect balance of sweet and tart. This pair has already graced some of my baked goods, but I am willing to try rhubarb in some other combination. Leave me some of your suggestions in the comments, please!
In this Strawberry Rhubarb Galette with Buckwheat Crust, the beautiful organic fruit shines on top of a wonderful crust made with a part of buckwheat flour and a part of all-purpose flour. The recipe for the crust I found it on the Bon Appétit magazine, and it is a real keeper. I am going to use it to make more galettes with whatever seasonal fruit I can find.
Galettes are so versatile, and so forgiving, that even the amateur baker can feel like a pro. You can fold the edges anyway you want, and rest assured that a leek at one of the creases is going to happen, even for the professional bakers. Make sure to brush egg yolk all around the edges and be generous with a sprinkle of turbinado sugar both on the crust and the fruit.
When I removed the galette, that juice spilled from the crease and stuck on the mat that had turned out to be some kind of fruit leather. It was so flavorful!
Can’t wait for this Strawberry Rhubarb Galette with Buckwheat Crust to cool down a bit so I can slice it and taste it.
The fruit is perfectly tender and juicy, and a nice balance of sour and sweet. Definitely the rhubarb added sparkle and brightness! The vanilla bean intensified the fragrance and the galette, and also the whole kitchen, smell wonderful. Another important role is played by the texture. The beautiful crunchiness and crispiness of the crust contributed to the harmony and appeal of this galette.
With all the taste sensors activated, once you have a bite, you surely want to go back for a second. We had it slightly warm with vanilla bean ice cream on top, but I’m thinking also whipped cream, or crème fraiche, or even plain, which I had the next day for breakfast, would be awesome.
Hope you won’t let rhubarb season slip by without trying this Strawberry Rhubarb Galette with Buckwheat Crust!
Song of the day: Crazy On You – Heart.Print
Strawberry Rhubarb Galette with Buckwheat Crust, the perfect balance of sweet and tart, softness and crunch. Beautiful organic fruit is encased in a light and crispy crust made with a part of buckwheat flour. Warm or cold, with ice cream, whipped cream, or just plain, this galette is going to steal hearts.
For the crust:
- 1 cup (185 g) all-purpose flour
- 1/3 cup (65 g) buckwheat flour
- 3 Tbsp raw cane sugar
- 1 tsp salt
- 1/2 cup (1 stick, 113 g) unsalted butter, cold, cut into pieces
For the Filling and Assembly:
- 11 oz. rhubarb, cut the way you want
- 8 oz. strawberries, hulled, halved or quartered
- 1 Tbsp cornstarch
- 1/4 cup maple sugar (or any other sugar you like)
- 1/2 vanilla bean, halved lengthwise
- 1 large egg, beaten to blend
- turbinado sugar, for sprinkling
- vanilla bean ice cream, whipped cream, or whatever your heart desires
For the crust:
- Whisk the flours, sugar, and salt in a large bowl.
- Add cubed butter and work into dry ingredients with your hands or a pastry blender, mashing it until you have pea-size pieces.
- Drizzle the cold water over the mixture and work it quickly with your fingers until evenly dispersed and a shaggy dough forms. Turn it onto a work surface.
- Gather the dough to form a ball, then flatten it. Using a bench scraper or knife, divide the dough into four pieces. Stack the pieces on top of each other and press down to combine.
- Form the dough into a flat disk, wrap tightly in plastic and refrigerate for at least 2 hours or up to three days (I refrigerated it overnight).
For the Filling and Assembly:
- Take dough out of the fridge and let come to room temperature. It will be easier to roll out.
- In the meantime, add rhubarb, strawberries, cornstarch, and sugar in a medium bowl. Scrape in vanilla seeds and toss ingredients to combine. Set aside.
- On a well-floured surface, roll out the dough to a 14″ more-or-less round, rotating the dough and tossing more flour underneath to prevent from sticking.
- Roll the dough on the rolling pin and transfer it to a large baking sheet lined with parchment paper (I used a Cookina reusable baking sheet).
- Mound filling in the center of the dough, leaving a 2″ border around the edges. Fold dough up and over the filling, overlapping slightly. (Most galettes will leak anyway).
- Brush dough with egg and sprinkle dough and filling generously with turbinado sugar.
- Refrigerate for 20-30 minutes.
- Preheat the oven to 400° F (200° C).
- Take out of the fridge and bake for about 40 minutes, or until filling is bubbling and crust is a deep golden brown.
- Let cool slightly, then slice and serve with your favorite topping, ice cream, whipped cream, crème fraiche, or nothing.
The prep time includes the 2 hours resting time in the fridge for the dough and the half hour resting time for the assembled galette before baking.
Ricetta in ItalianoPrint
Galette di grano saraceno con fragole e rabarbaro, perfetto equilibrio tra dolce e aspro, morbidezza e croccantezza. La bella frutta biologica è racchiusa in una crosta leggera e croccante fatta con una parte di farina di grano saraceno. Mangiata calda o fredda, con gelato, panna montata o niente, questa galette ruberà i cuori.
Per la base:
- 185 g farina 0
- 65 g farina di grano saraceno
- 3 cucchiai di zucchero di canna
- 1 pizzico di sale
- 113 g di burro, freddo, tagliato a cubetti
Per il ripieno:
- 300 g di rabarbaro, tagliato a pezzetti
- 250 g di fragole tagliate a metà o in quarti
- 1 cucchiaio di amido di mais
- 125 g zucchero di canna (o qualunque altro volete)
- 1/2 bastoncino di vaniglia, tagliato a metà nel senso della lunghezza
- 1 uovo, sbattuto, per spennellare i bordi della galette
- zucchero turbinado, da spolverare sui bordi e la frutta
- gelato alla vaniglia, o panna montata, da servire con la galette
Per la base:
- Sbattere le farine, lo zucchero e il sale in una grande ciotola. Aggiungere il burro a cubetti e lavorare con le mani o con un frullatore, schiacciando il burro fino a ridurlo in piccoli pezzi delle dimensioni di un pisello. Versare l’acqua fredda sul composto e lavorarlo rapidamente con le dita fino a quando si amalgama e si forma un impasto più o meno omogeneo. Trasferirlo su una superficie di lavoro.
- Raccogliere l’impasto per formare una palla, quindi appiattirla. Utilizzando un coltello, dividere l’impasto in quattro pezzi. Impilare i pezzi uno sopra l’altro e premere verso il basso per combinare.
- Formare l’impasto in un disco piatto, avvolgere con pellicola e conservare in frigorifero per almeno 2 ore o fino a tre giorni (io l’ho lasciato in frigorifero per una notte).
Per il ripieno:
- Prendere l’impasto dal frigo e lasciare che arrivi a temperatura ambiente. Sarà più facile da stendere.
- Nel frattempo, aggiungere rabarbaro, fragole, amido di mais e zucchero in una ciotola media. Raschiare i semi di vaniglia e mescolare gli ingredienti.
- Su una superficie ben infarinata, stendere l’impasto fino ad ottnere un cerchio di circa 30 cm, ruotando la pasta e aggiugendo altra farina sotto mentre si stende per evitare di farla attaccare.
- Arrotolare l’impasto sul mattarello e trasferirlo su una grande teglia rivestita con carta da forno.
- Versare la frutta nel centro del cerchio lasciando un bordo vuoto che sarà ripiegato sulla frutta.
- Piega il bordo sul ripieno, sovrapponendo leggermente. (La maggior parte delle galette perde comunque il succo della frutta).
- Spennellare il bordo tutt’intorno con l’uovo e cospargere il bordo e la frutta con una generosa manciata di zucchero turbinado.
- Mettere in frigo per 20-30 minuti.
- Preriscaldare il forno a 200 ° C.
- Estrarre dal frigorifero e cuocere per circa 40 minuti, o fino a quando il ripieno sembra cotto e la crosta è di un bel dorato intenso.
- Lasciare raffreddare leggermente, quindi tagliare e servire con il gelato, la panna montata, o niente.