Strawberry Rhubarb Galette

I am eagerly awaiting for the weekend craziness to begin! This weekend promises to be a mess of baking, driving around Seattle, and assembling a wedding cake. I can't wait, I'm practically bursting with excitement!

In other news, fresh rhubarb has arrived at my local farmer's market and I had to scoop some up. Growing up, rhubarb was (and still is!) the strange celery looking vegetable that I had never eaten. It was the great mystery vegetable. Regardless, it's delicious in pies and even better when paired with springtime strawberries.

Strawberry Rhubarb Galette

Makes one 10 inch galette

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I'm typically a fan of baked treats more on the tart side, so add a bit more sugar (a tablespoon or two) if you prefer your galette sweeter. Omit a few tablespoons of sugar if your strawberries are very ripe and sweet. 

1 disc pâte brisée
1/2 cup + 2 tablespoons sugar
12 ounces strawberries (about 1 3/4 cups), hulled and diced into 1/2" pieces
12 ounces rhubarb stalks, cut diagonally into 3 inch long pieces
3 tablespoons cornstarch
Zest of half a lemon
1 tablespoon lemon juice
Pinch of salt
1 egg, light beaten
Sanding sugar (optional)

1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper, set aside.
2. Lightly flour work surface. Roll one disc of pâte brisée to a 14" round, about 1/8" thick.
3. Combine strawberries, rhubarb, zest, and lemon juice in a bowl. Add sugar and cornstarch and toss until well coated. Immediately spoon fruit mixture on top of dough. Arrange rhubarb in herringbone pattern with strawberries on the bottom (optional). Leave a 2 inch dough border all the way around the fruit mixture. 
4. Fold border over the fruit, overlapping and pressing gently to adhere the folds. Beat egg with pinch of salt and brush edges of dough then sprinkle with sanding sugar if using.
5. Bake until crust is deep golden brown and juices are bubbling, roughly 65 to 70 minutes. Transfer baking sheet to a wire rack to cool for ten minutes. Remove parchment with galette and place onto wire rack to finish cooling. Serve warm or at room temperature. 

Pâte Brisée

Source: Martha Stewart
makes two discs

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If you do not have a food processor, dough can be made in a large bowl with a hand pastry cutter. With pastry cutter, cut the dry ingredients with the butter until butter is slightly softened and in small pea shapes. At this point dough will resemble wet sand with bits of butter. Add ice water a tablespoon at a time and with the cutter, incorporate into the dry ingredients. Proceed to step 3.

2-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces (frozen works too)
1/4 to 1/2 cup ice water

1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
2. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds.
3. To test if ready, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time and process. Dough is ready once it clumps together and is hydrated, with small flecks of butter throughout.
4. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.