Cakes, Pies & Tarts, Dessert

Strawberry Rhubarb Galette with Buckwheat Crust

Nicoletta June 21, 2018

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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.

Strawberry Rhubarb Galette with Buckwheat Crust

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?

Strawberry Rhubarb Galette with Buckwheat Crust

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.

Strawberry Rhubarb Galette with Buckwheat CrustStrawberry Rhubarb Galette with Buckwheat Crust

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.

Strawberry Rhubarb Galette with Buckwheat CrustStrawberry Rhubarb Galette with Buckwheat Crust

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.

Strawberry Rhubarb Galette with Buckwheat Crust

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.

Strawberry Rhubarb Galette with Buckwheat Crust

Hope you won’t let rhubarb season slip by without trying this Strawberry Rhubarb Galette with Buckwheat Crust!

Enjoy!

Song of the day: Crazy On You – Heart.

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Strawberry Rhubarb Galette with Buckwheat Crust

Strawberry Rhubarb Galette with Buckwheat Crust

  • Author: Nicoletta
  • Prep Time: 2 hours 45 minutes
  • Cook Time: 40 minutes
  • Total Time: 3 hours 25 minutes
  • Yield: 6-8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: International

Description

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.


Ingredients

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

Instructions

For the crust:

  1. Whisk the flours, sugar, and salt in a large bowl.
  2. Add cubed butter and work into dry ingredients with your hands or a pastry blender, mashing it until you have pea-size pieces.
  3. 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.
  4. 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.
  5. 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:

  1. Take dough out of the fridge and let come to room temperature. It will be easier to roll out.
  2. In the meantime, add rhubarb, strawberries, cornstarch, and sugar in a medium bowl. Scrape in vanilla seeds and toss ingredients to combine. Set aside.
  3. 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.
  4. 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).
  5. 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).
  6. Brush dough with egg and sprinkle dough and filling generously with turbinado sugar.
  7. Refrigerate for 20-30 minutes.
  8. Preheat the oven to 400° F (200° C).
  9. Take out of the fridge and bake for about 40 minutes, or until filling is bubbling and crust is a deep golden brown.
  10. Let cool slightly, then slice and serve with your favorite topping, ice cream, whipped cream, crème fraiche, or nothing.

Notes

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.

Strawberry Rhubarb Galette with Buckwheat Crust

Ricetta in Italiano
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Strawberry Rhubarb Galette with Buckwheat Crust

Galette di grano saraceno con fragole e rabarbaro

  • Author: Nicoletta
  • Prep Time: 2 ore 45 minuti
  • Cook Time: 40 minuti
  • Total Time: 3 ore 25 minuti
  • Yield: 6-8 porzioni
  • Category: Dolci
  • Method: Forno

Description

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.


Ingredients

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

Instructions

Per la base:

  1. 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.
  2. 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.
  3. 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:

  1. Prendere l’impasto dal frigo e lasciare che arrivi a temperatura ambiente. Sarà più facile da stendere.
  2. Nel frattempo, aggiungere rabarbaro, fragole, amido di mais e zucchero in una ciotola media.  Raschiare i semi di vaniglia e mescolare gli ingredienti.
  3. 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.
  4. Arrotolare l’impasto sul mattarello e trasferirlo su una grande teglia rivestita con carta da forno.
  5. Versare la frutta nel centro del cerchio lasciando un bordo vuoto che sarà ripiegato sulla frutta.
  6. Piega il bordo sul ripieno, sovrapponendo leggermente. (La maggior parte delle galette perde comunque il succo della frutta).
  7. Spennellare il bordo tutt’intorno con l’uovo e cospargere il bordo e la frutta con una generosa manciata di zucchero turbinado.
  8. Mettere in frigo per 20-30 minuti.
  9. Preriscaldare il forno a 200 ° C.
  10. 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.
  11. Lasciare raffreddare leggermente, quindi tagliare e servire con il gelato, la panna montata, o niente.

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14 Comments

  • Reply Dana Sandonato June 25, 2018 at 1:00 pm

    I love the idea of a buckwheat crust! I haven’t made anything with buckwheat in so so long and I really need to snap out of it. Buckwheat pancakes were actually my favorite, growing up. I can imagine how delicious it is piled with all of these juicy strawberries and tart rhubarb!

    • Nicoletta
      Reply Nicoletta June 26, 2018 at 5:26 pm

      Buckwheat is great! I’ve been making a few things with it, but not pancakes, which I never tried. Now have to! 🙂

  • Reply Denise from Urb'n'Spice June 26, 2018 at 12:53 pm

    I agree with you about galettes – it is such a great way to inspire people to bake who shy away from working with pie crusts, isn’t it? The rustic characteristic look of the galette is so appealing to me. I am looking forward to making your recipe with the buckwheat crust. It looks delicious and that bonus fruit leather is amazing, too! Thanks so much for sharing, Nicoletta!

    • Nicoletta
      Reply Nicoletta June 26, 2018 at 5:28 pm

      Yes! Its rustic beauty is appealing to me as well! Hopefully we’re inspiring more people to bake 🙂 . Thank you, Denise!!

  • Reply Colleen June 26, 2018 at 10:36 pm

    I find it so interesting that you only came to know rhubarb in Canada! For me, it’s one of my earliest food memories growing up. I love this beautiful galette, and how you used the buckwheat flour, which I love. Gorgeous recipe, as always! Thanks for sharing.

    • Nicoletta
      Reply Nicoletta June 27, 2018 at 7:17 am

      I know, people always react to that 🙂 – I love making galettes and this one is a keeper. Thank you so much, Colleen!!

  • Reply Leanne | Crumb Top Baking June 27, 2018 at 5:47 pm

    I’ve only made a galette once, and it didn’t turn out very well. But this beauty is inspiring me to give it another try! Love the addition of buckwheat flour!

    • Nicoletta
      Reply Nicoletta June 27, 2018 at 6:11 pm

      Hope I inspired you to make it again! And maybe try this recipe. Galettes are so fun to make and so delicious to eat! Thank you for your comment!

  • Reply Lily {Gastro Senses} June 27, 2018 at 7:56 pm

    So simple yet so delicious!! Can’t wait to try making a galette…looks much simpler than a pie!

    • Nicoletta
      Reply Nicoletta June 28, 2018 at 9:00 am

      Thank you! Yes, I find galettes better than a pie, because of the ratio fruit/pastry. In the galettes you actually taste a lot of the juicy fruit. And they’re more forgiving to make 😉 .

  • Reply Diane Galambos June 28, 2018 at 6:44 pm

    LOVE Galettes. Intriguing to make it with buckwheat flour. The rhubarb is all chopped and ready to go! Hugs and thanks for all the wonderful ideas!

    • Nicoletta
      Reply Nicoletta June 29, 2018 at 8:45 am

      Love galettes, too, so much! The addition of buckwheat flour was great, maybe made it a little more delicate to roll, but what a flavor and crunch! Thank you, Diane!

  • Reply Justine | JustineCelina.com July 17, 2018 at 8:17 pm

    What a beautiful galette! Admittedly, I’m not much of a baker but have always thought galettes would be a great place to start since they’re less intimidating that pie! This is summer personified! Absolutely beautiful work, guys!

    • Nicoletta
      Reply Nicoletta July 18, 2018 at 7:57 am

      Thank you, Justine! I love making and eating galettes. Yes, they are less intimidating, so great to start with. These flavors are amazing!

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