It’s Wednesday morning. I’ve been up since 5:30AM since I had an hour of personal training to get through this morning and I’m already looking forward to hitting my pillow after work and watching tv from bed.
I’m finding myself more and more a homebody these days. Spring has definitely sprung in Philadelphia and (except for the weeks-worth of rain we just had) it’s been incredibly enjoyable to spend time at home, watering the plants on the deck, grilling dinner and going to bed early. Slowing down is something that I’ve been working on this year, so making less plans with people, not booking up my weeks, and planning my schedule out in advance so things don’t sneak up on me + working on my own relaxation guilt that often cause myself to have. At another stage in my life, I absolutely would have found this boring, but at this phase it helps me savor my time out and about with friends, spending time with G, and save some money without feeling like I have to give up everything to do so.
The change in the seasons means I’m looking forward to Saturdays walking around the city and happy hour negronis at outdoor bars. Spring always feels like a reset to me. You open the windows and start making summer plans. And if you’ve been reading this blog long enough, you probably know that I love the feeling of change.
I recently went to the supermarket looking for rhubarb because I wasn’t sure exactly when rhubarb season was, but I knew it was coming up and wanted to work on this recipe. I went wandering around my local Sprouts, couldn’t find it and asked a woman stocking the produce if they carried it. She looked at me like I had two heads, not understanding the item I was looking for. She had never heard of rhubarb, and definitely didn’t know what it looked like. I googled it quickly and showed her a photo of it, she still had no idea. She then grabbed another person working in the produce department, who ALSO HAD NO IDEA WHAT RHUBARB IS.
These woman worked in the produce department! I could understand if you maybe didn’t know what it looked like, but to never have even heard the word rhubarb before?! It’s in a lot of pies! Moral of the story is that I did not get rhubarb for this recipe from the supermarket, but we picked it a few days later at G’s sister’s house, which honestly is wayyyy better.
Galettes are pretty great because they are quick and easy with no pie pan or pre-baking the crust needed. Made from homemade pie crust is obviously preferred, but hey, sometimes you just have a refrigerated pie crust sitting in your fridge that you need to use up, or you can’t be bothered making homemade pie crust. I’m not here to judge you, just tell you to throw some fruit in there, turn over the sides, sprinkle it with sugar and call it a day. Hope you enjoy it!
Strawberry Rhubarb Galette
Yields 6 slices
your favorite pie crust (or a refrigerated one)
2 1/2 cup rhubarb
2 1/2 cup strawberries (sliced largely)
1 cup sugar
half a lemon
1 1/2 teaspoon corn starch
1 teaspoon vanilla
1 egg, lightly beaten
1 tablespoon butter, cold and cut into small cubes
Preheat oven to 400 degrees.
I should begin by saying that if you don’t want to create the arranged rhubarb on top of the strawberries, you can always cut the rhubarb into smaller pieces and just mix in with the strawberry filling. Won’t be as pretty, but will taste the same and be a lot less effort.
Cut your rhubarb into similar-sized pieces, cut on the diagonal so you can create the chevron pattern. I cut my pieces about 2 1/2 inches long. I also find it easiest to assemble when I’ve laid out the pattern on a cutting board first and then move it to the galette.
In a large bowl, add sliced strawberries and rhubarb pieces, sugar, and light squeeze of juice from half a lemon. Stir until everything is covered in sugar. Place bowl in the refrigerator and let macerate for 30 mins.
Remove bowl from fridge and add vanilla extract and corn starch and stir until the corn starch has been absorbed. If you are arranging the rhubarb on top, remove them from the bowl and set aside.
Lay out your pie crust on a nonstick baking mat placed on baking sheet. Spoon the strawberries* into the center of the pie crust and flatten it so you have a flat surface to arrange your rhubarb on. You will want at least a 2-inch border around the berries to fold the galette over. Place the rhubarb in the chevron pattern on top of the strawberries. Things are going to move a little while baking, so it definitely doesn’t have to be perfect.
Fold the border over to create the crust and trap in any juices, being aware to not make any cracks or holes. Arrange the butter on the top of the galette. Brush the beaten egg on the crust and sprinkle with coarse sugar to get a golden brown when baked.
Bake for 40-50 minutes, or until the crust is lightly browned. If you do spring a leak during baking (mine definitely has), don’t panic! Galettes are made to be rustic and simple looking. A few times during cooking, use a rubber kitchen brush to brush the expelled juices on top of the rhubarb to get a nice shine.
Remove from the oven and cool. Slice and eat!
*If you aren’t arranging the rhubarb on top, cut the rhubarb into smaller pieces and keep mixed in with the berries. Spoon the entire mixture into the center of the crust, fold over, and bake.