A Galette is a free form tart that is typically baked on a sheet pan and can be filled with any type of fruit. Springtime is host to the most flavorful fruits of any season, Strawberries and Rhubarb. Undeniably beautiful in color and tart in taste makes the perfect paring for these pastries. Because both fruits have a high water content it is a nice option to roast them together with some Brown Sugar in a hot oven to caramelize and deepen their color but most importantly intensify their flavors. An added dimension to building flavors is using a Balsamic Vinegar reduction and Vanilla which will give the fruit an added richness. Not too sweet, but just a hint of sugar creates the perfect balance.
Pie crusts can be tricky to make but once you practice getting a feel for the dough you can master this versatile crust that can be used for any pie, tart or savory pastry. By kneading the cold Butter into the Flour you from layers that make for a flaky crust. When the steam from the Water in the dough heats up, it helps to create the layers that make a light buttery crust. The better the Butter the better the crust. Several very nice Butters are available and as a special treat you can spend a little more but really notice the difference in the quality.
Fruit Galettes
12- (3" round) pastries
Roasted Fruits
1 Stalk Rhubarb
3 Strawberries
1/4 cup Brown Sugar
1 teaspoon aged Balsamic Vinegar Reduction
Pre heat your oven to 400°
Trim the ends off of the Rhubarb and chop into 1/2 chunks.
Stem and slice the Strawberries to 1/2 pieces.
Place the fruits onto a large sheet pan and add the Brown Sugar.
Toss to combine.
Roast in the hot oven for a half hour until rich in color and the sugars start to caramelize.
Remove from the oven and let cool.
This can be done in advance and let cool in the refrigerator until ready to fill your Galettes.
1 Egg (for glazing your pastry)
1/2 teaspoon Sugar (for sprinkling on top)
Pie Crust
1 cup Flour
1/2 teaspoon Salt
1 teaspoon White Sugar
1/2 cup Butter
2-3 Tablespoons Cold Water
Place the Flour, Salt and Sugar on a work surface or bowl and form a well in the center.
Place the 1/2 cup of Butter in the center and cut it into small chunks.
Knead the Butter into the Flour using your fingertips until all of the Butter has been worked in but you still feel very small bits.
Add 2 Tablespoons of Water and work it into the dough using a spatula or fork. You may need to add more water if your dough isn’t coming together into a ball or if it is too wet, add a small amount of Flour until all of the dough has come together.
Place in the Refrigerator to chill until ready to use.
Assembly
Preheat the oven to 350°
Roll out your pastry dough on a floured surface to 1/4 inch thick, dusting with Flour to prevent sticking.
Cut out 4-6 circles using a glass as a template and place them on a parchment lined sheet pan.
Spoon in enough of the roasted Fruit so you still have a 1/2 rim around the edge.
For the Egg wash, crack the Egg into a bowl and whip.
Fold the edges around the Fruit center and brush with the Egg wash with a pastry brush.
Sprinkle top edges with the Sugar.
Bake for 30 minutes or until they are golden browned on the edges.
Cool on a wire rack.