I almost missed rhubarb season this year but was very happy to see a few more stalks of rhubarb in the supermarket. Tart, sweet, and the taste of summer. That is what I think of when I eat anything strawberry rhubarb.
A galette or crostada is a beautiful rustic freeform tart. Mix up fruit and sugar, fill a rolled out round of pie dough and wrap the dough around the piled fruit. Make sure you line your baking sheet with parchment paper. One too many times I’ve had sugary filling drip down to the bottom of the oven and burn.
I do like fresh homemade dough but frozen store bought is so convenient and easy. One day I will have enough time to make and freeze my own. Whole Foods sells a very good vegan pie dough made with palm oil instead of butter. That is what I used in this recipe and I was very pleased with how it browned up.
I use my egg slicer to cut perfect strawberry slices! It’s too easy. Make sure you do this on a cutting board because strawberry juices will get all over the surface your egg slicer is on.
What is your favorite pie? Have you tried something like this with peaches, raspberries or blueberries?
Next time I think I will try a savory galette. Half Baked Harvest has a beautiful recipe for a savory tomato and corn galette here. It looks fabulous and a perfect vegetarian, late summer dinner!
- 1 - 9" round frozen pie dough, thawed
- 1½ cups sliced strawberries
- 1½ cups ¼ inch sliced rhubarb
- ½ cup sugar
- 2 teaspoons corn starch
- Zest from 1 lemon
- Juice from half a lemon
- 2-3 tablespoons non-dairy milk (I used almond milk)
- 1 tablespoon turbinado sugar
- Preheat oven to 350 degrees.
- Roll out pie dough on a well floured surface to approximately 12 inches in diameter. Transfer dough round to a parchment lined baking sheet.
- Mix strawberries, rhubarb, sugar, corn starch, lemon zest and lemon juice together in a bowl. Pile filling in the center of the dough. Fold the dough around the filling being careful not to pierce the dough. Don't worry if it doesn't look perfect. Rustic is the look we are going for.
- Brush the top of the dough with almond milk and sprinkle with turbinado sugar.
- Bake for 35-45 minutes or until crust is golden brown. Allow to cool fully before cutting so that the juices don't run.