When strawberries are in season, you go to your supplier…I mean local farmers market, and buy them out. No questions asked. I live for those seasonally sweet and juicy little berries that pop up this time of year. They put the over plumped, pale and tasteless versions they sell year round in the grocery stores to shame. Lucky for me, and my somewhat troubling addiction to those illusive little jammy numbers, it’s strawberry season and I can get my fix. I’ve already baked up, and almost single handedly consumed, two Rustic Strawberry Rhubarb Galettes and polished off a couple pints of strawberries in the process. If overdosing on strawberries is a possibility someone may need to check me into rehab, it’s a problem. I’ve been dabbling in other vices and found that a cocktail of strawberries, rhubarb and ginger with a flaky pie crust chaser is my ultimate upper. So, I am taking full advantage of late Spring and her natural intoxicants by baking my favorite Rustic Strawberry Rhubarb Galette with Ginger recipe nonstop until those delightfully full flavored strawberries shrivel up and leave me with a serious case of withdrawals for another year.
This recipe isn’t fussy or fancy, it’s just a simple and rustic galette with a habit-forming predisposition. When all of these enticing ingredients combine, the street value skyrockets and everyone and their dog will be begging you for a hit. I suggest making them two at a time, they go fast.
Warning: this Rustic Strawberry Rhubarb Galette with Ginger is highly addictive and may cause some or all of the following side effects: instant and insatiable hunger, selfishness or an unwillingness to share, a slight puckering of the mouth due to tartness, overeating, an intense desire to seek out local Farmer’s Markets, hanger, excitability, drowsiness from overeating, and intense withdrawals.
If symptoms persists, consult this recipe and self medicate as needed.
- prepared pie dough - 1 single crust disk
- strawberries (1 pint) - about 2 cups hulled and sliced if large
- rhubarb stalks 2 1/2-3 - 1 - 1 1/2 cups sliced into 1/2" chunks
- granulated sugar - 1/2 cup
- quick cooking tapioca - 1 tablespoon
- salt - 1/8 teaspoon
- finely chopped ginger - 2 teaspoons
- Egg Wash
- egg - 1
- Grand Marnier (optional) - 1 tablespoon
- salt - a pinch
- turbinado sugar - 1 tablespoon
- You will need 1 disk of flaky pie dough to begin. I use my favorite All Butter Vodka Dough Recipe - 1 disk
- Line a baking sheet with parchment paper.
- Hull the strawberries and slice if they are large. Chop the rhubarb stalks into 1/2" slices. Place both in a large mixing bowl. Add the finely chopped ginger, tapioca, salt and sugar. Carefully toss together and set aside for 15-20 minutes while you roll out the dough. This allows the fruit juices to release and be absorbed by the tapioca.
- On a lightly floured surface, roll the pie dough out to a 14-15" round, about 1/8" thick. Carefully transfer to the baking sheet; the pastry will hang over the edges. Refrigerate for 15 minutes.
- Gently spread the fruit filling over the center of the pastry, leaving a 3" border all the way around. Carefully lift and fold the edge up and over the filling, allowing the dough to naturally pleat at 2 inch intervals as you fold. It should pleat around 8 times as you work your way around.
- Preheat oven to 375° and chill the galette for 20 minutes before baking.
- Whisk the egg , Grand Marnier and pinch of salt together in a small bowl. Lightly brush the mixture over dough. Sprinkle with turbinado sugar.
- Bake for 40-45 minutes, rotating the pan halfway through.
- Allow to cool before serving. Slice like a pizza into 6 wedges. Tastes great with fresh whipped cream or à la mode.
- My All Butter Vodka Dough Recipe is a no-fail recipe that works great for all types of pies, hand pies or galettes.