When I was a kid, good strawberries became available around the time school let out for the summer. Back then eating seasonally wasn’t just a fad – it was a way of life, mostly because we didn’t have a choice. Shipping fruits and veggies from all over the world to a small town in West Virgina wasn’t happening, so we waited. And waited. And waited. Somehow the anticipation in waiting made them that much more delicious when they finally arrived. When my mom brought home that first little green pint of strawberries, I knew summer had officially started. Hubby and I were shopping last week and the strawberries reeled me in like a trout on a hook. I felt like I was 10 years old again. Although the calendar says May, summer is now here.
A galette is the french word for a free form tart that you bake on a cookie sheet instead of in a pie plate. It’s the epitome of non fussy rustic food. Roll out your dough, scoop your fruit in the middle, pop it in the oven, and you have dessert. Whether you use a store bought crust or make your own from scratch roll it slightly thinner than you would for a regular pie. Leave a ring around the fruit so you can fold over the sides to keep your fruit in place.
Strawberry Rhubarb Galette
- 1 store bought rolled pie crust (I like Pillsbury)
- 12 oz (about 2 cups) fresh strawberries, diced
- 2 stalks rhubarb, cleaned and thin sliced
- 1 cup sugar
- 1 cup flour
- 1/2 cup cold butter, diced into cubes
- 1/2 brown sugar
- pinch of cinnamon
- Put strawberries and rhubarb in medium bowl. Pour in white sugar and toss to coat. Cover bowl and place in refrigerator for 30 minutes.
- Heat oven to 375 degrees F.
- For crumble topping – combine flour, brown sugar, butter, and cinnamon. You can do this in a food processor or by hand. Once well combined, the mixture should be crumbly with pea sized (or smaller) chunks.
- Place pie crust on flat surface and roll until it’s about 1/8 inch thick . Place crust on baking sheet.
- Remove fruit from refrigerator and drain liquid from bowl. Spoon fruit into center of crust leaving a 2 inch rim around the outside. Fold rim over the edge of the fruit.
- Sprinkle crumble topping over uncovered fruit. You will likely have crumble topping left over.
- Place in oven for 25 to 30 minutes or until pie crust starts to turn golden brown.
Preparation time: 30 minute(s)
Cooking time: 25 minute(s)
Meal type: dessert
Note: You can freeze the leftover crumble topping for the next time you want a quick dessert. I baked my galette on parchment paper. If you don’t have parchment, lightly grease a foil lined baking sheet.