"So, you know how all those juices inevitably leak out of your summer fruit galettes? As long as they don't burn, they make the perfect glaze to brush on top. It looks pretty, and you don't have to waste all that yummy juice. Make sure you loosen it too by running a long spatula underneath so it doesn't stick to the paper. When it's cool enough, you can transfer to a platter."
Strawberry Rhubarb Galette
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Recipe Intro From susanspungen
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Crust:
1 cup all-purpose flour
1 cup spelt flour (you can also just use all AP flour)
1/2 tsp Kosher salt
1 tsp granulated sugar
12 Tbsp ice cold unsalted butter (1 1/2 sticks), cut into pieces
1/4 cup ice water, and more as needed
Filling:
1 quart strawberries, hulled, and sliced into thirds
2 stalks rhubarb, sliced 1/4-inch thick
2 Tbsp flour
1/2-3/4 cup granulated sugar (to taste)
To Finish:
1-2 Tbsp Turbinado sugar
Directions:
Make the crust; combine the flour, salt, and sugar in the bowl of a food processor. Pulse until combined. Add butter and pulse until the largest pieces of butter are the size of peas. Sprinkle water over the flour mixture, and pulse until it starts to clump together. Transfer to a large bowl and knead slightly to mix evenly and bring dough together. Add dribbles of water if it is too crumbly. Transfer to a sheet of plastic wrap. Wrap tightly and press each into a flat disk. Chill until firm, at least 30 minutes, and as long as 2 days ahead (or freeze for several months).
Heat oven to 375°. Let dough soften slightly until malleable enough to roll out . Roll out on a well-floured surface to a thickness of between 1/4” and 1/8”in a rough circle. It doesn’t have to be perfect. Place dough round on a parchment-lined baking sheet. Chill while you slice the fruit.
Sprinkle the dough with the flour, and spread with your hand. Sprinkle with half the granulated sugar. Arrange the rhubarb slices in a single layer, leaving a 3-inch border of dough. Add the sliced strawberries, and sprinkle with the remaining granulated sugar. Fold the dough over to enclose the filling. Chill again until firm.
Brush the crust with cold water and sprinkle with the Turbinado sugar. Bake for about 40 minutes, or until the filling is bubbling and the crust is golden brown. Rotate the pan halfway through the baking time.
Remove from oven, place pan on a cooling rack. Run a long spatula under the galette to loosen it from any spilled juices (do this periodically during the cooling time). Brush the spilled juices onto the top of the galette to glaze it. If you are lucky enough to not have any spills, dip the brush into the excess juices inside the crust and brush on top to give it some shine. Let cool at least 30 minutes before serving to allow the juices to thicken and the crust to firm up. Carefully pick up the parchment by opposite corners, transfer to a serving plate, and pull out the paper. Serve warm or at room temperature.