Stop what you're doing. Really. Did you see that? Surely, you have. And since you have, surely you'll want to have a slice (or 6) of your very own. Luckily, you can. This Strawberry Rhubarb Galette is the perfect accompaniment to a lazy Summer Sunday - and isn't at all hard to bake, either.
For those not familiar, a Galette is nothing more than a rustic, freeform pie. The haphazard appearance and nonfussy preparation is just the thing for days best spent outside enjoying the remaining summer sun. So, ready to get your hands dirty? Roll up your sleeves and check out the recipe below:
For the Crust: You can certainly use a prepared pie dough here, and bake to the package directions, but if you're going to find and cut up fresh rhubarb - I recommend just splurging for the homemade crust.
Simply mix 1 1/4 cups of flour, 1 Tablespoon sugar, 1 Teaspoon of salt in a chilled metal bowl. Then, take a stick of extra-chilled butter (as in, came from the freezer cold) and cut into small cubes. Add these into your dry mixture and quickly work in with your hands. It should look mealy, with big chunks of butter visible. Add a Tablespoon of ice cold water, followed by another, just until they start to come together. Then add a Tablespoon of ice cold vodka and work until the dough holds together in your hands (making sure the butter is still visible). Work this into a disk shape, wrap in plastic and place in the fridge.
For the Filling: Mix together 2 cups of sliced strawberries, 1 1/2 cups of sliced rhubarb, 1/2 cup of sugar, 1 Tablespoon of cornstarch and a pinch of salt. Allow this to marinate for 15 minutes while you roll out your chilled crust.
To Bake: Rolling out on a floured surface, make sure the crust is about 14" across, and transfer to a parchment-lined baking sheet. Using a slotted spoon, scoop your filling into the center, leaving about 3 inches of crust around the border. Fold the edges up over, so they overlap, brush with an eggwash, sprinkle with sugar, and place in a 375 degree oven for 45 minutes.
Slice, and serve warm with a dollop of whipped cream, ice cream, or straight up. Tell me you'll try this recipe. I mean, come on. Need I say more?