The recipe for the pastry dough makes 2 pie crusts. If making only 1 galette, store the remaining dough in freezer for up to 3 months.
Prep Time30 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr20 minutesmins
Servings: 8
Ingredients
For the pastry dough
2 1/2cupsall-purpose flouror a mix (*see notes)
1/2teaspoonsalt
10Tablespoonsice waterplus more if needed
1Tablespoonapple cider vinegar
1cupvery cold unsalted buttercut into 1/2-inch cubes
For the filling
3cupsdiced rhubarbtrimmed and cut into 1/2-inch, 2cm pieces
2cupsstrawberrieshulled and quartered
zest of 1 lemonor orange
1/4cupsugarI use cane
1teaspoonvanilla paste or vanilla bean seedsoptional
1Tablespooncorn starch
pinchof salt
1eggfor egg wash
1Tablespoonmilkor water
1/4cuprolled oatsor almond flour (optional)
turbinado or granulated sugarfor finishing
Instructions
For the pastry dough:
Whisk the flour and salt together in a large bowl. Mix the apple cider vinegar and ice water in a measuring cup.
Add the cold diced butter to the flour and toss to coat all the butter cubes. Using only your finger tips, press each cube of butter into a flat shard the size of a dime. Keep tossing and pressing the butter pieces gently until the dough starts to look and feel crumbly. If the mixture gets too warm, place in freezer for a few minutes before continuing.
Start adding the ice water-vinegar mix a few tablespoons at a time to the flour mixture and use a fork or pastry cutter to bring together. Keep adding liquid 1 tablespoon at a time, ensuring you drizzle some over the dry bits at the bottom of the bowl. Stop adding liquid when the dough holds together when you give it a squeeze. I almost always use the full 10 tablespoons but you may not need to. If the dough seems dry, add more cold water, 1-2 teaspoons at a time. **See notes if you prefer to use a food processor to make the pastry crust.
Tip the dough onto a work surface, press it all together and split in half. Shape each piece into a 6" disk, wrap in plastic, and refrigerate for at least 30 minutes, preferably 1 hour.
Make the galette:
Position a rack in the lower third of the oven and preheat to 400 degrees. Line a baking sheet with parchment paper.
Combine the sugar, vanilla paste or vanilla bean seeds (if using), lemon zest, cornstarch, and pinch of salt in a bowl. Add the fruit to a large bowl and sprinkle the sugar mixture over the top, but don’t stir quite yet.
Beat egg with milk, or water, and set aside.
Roll out dough on a lightly floured surface to about a 14" round. Carefully transfer to prepared baking sheet and sprinkle the oats over the dough, if using.
Mix the fruit mixture until well combined and place the fruit into the centre of the galette, spreading gently with a fork and leaving a 2-3-inch space between the fruit and the edge of the dough.
Fold the edges of the dough up and over the fruit, overlapping slightly and press the folds gently to seal. Brush folded border with egg wash and sprinkle with sugar. Bake until crust is golden brown and bubbling, 30-40 minutes. Let cool slightly before serving.
Serve the galette warm on its own or topped with vanilla ice cream.
Notes
*Flour variations for pastry: I like to sub some of the all-purpose flour with spelt and buckwheat because I like the texture and flavour it lends to the crust. I use 1 1/4 cup all purpose, 1 cup spelt, and 1/4 buckwheat. Note that you may need to add a few teaspoons more ice water when using different flours. **Make pastry with food processor: In the bowl of a food processor, pulse the flour and salt together. Add the cold diced butter to the food processor. Pulse about 10 quick pulses until butter is the size of peas. Sprinkle all of the ice water and pulse again about 10 times until the mixture is crumbly but holds together when squeezed. Proceed with recipe.