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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 1x
  • 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
  • 1/4 cup ice cold water

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.

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