INGREDIENTS
- 2 cups all-purpose flour
- ¼ tsp salt
- ½ cup cold and cut into cubes unsalted butter
- ½ cup cold (shortening) Crisco
- ¼ cup of cold water
- milk
- sprinkle coarse sugar
- 1 tbsp cold and cut into cubes butter
Filling
- 3 cups sliced strawberries
- 1½ cups chopped rhubarb
- ¼ cups of sugar
METHOD
- In a food processer add flour and salt, blend until incorporated.
- Add cold butter cubes and pulse until butter resembles fine little crumbs.
- Add Crisco/shortening and pulse until mixture resembles fine little crumbs (don’t overdo it).
- Slowly add your cold water and pulse until the dough forms into a ball, or gently shape into a ball by hand.
- Flatten dough into a disc, wrap in plastic and refrigerate for 15-30 minutes.
- Meanwhile prep your strawberries and rhubarb. In a large bowl add sugar, mix well to coat (note: if your fruit is really juicy add a little flour to thicken it – approx. 2 teaspoons).
- Let strawberries and rhubarb rest while pastry is in the fridge.
- Preheat the oven to 400˚F.
- Roll out a large piece of parchment paper and tape the corners down, dust with flour. In the middle of the parchment paper roll out dough into a circle to desired thickness.
- Pour fruit and juice into the middle of the circle leaving approx. 3-4 inches around the circle empty.
- Gently fold the edges of the pastry over the fruit, leaving the middle
- Brush the pastry edges with milk and sprinkle coarse sugar on top. Dollop butter over the top of the fruit.
- Slide your baking pan under the parchment paper and transfer the galette onto the baking pan.
- Bake for 30-40 minutes until edges are golden and middle is set and bubbly (note: if the edges are browning too fast, cover with tin foil)
- Let galette cool for approx. 10-15 minutes before serving.