Day 183 – Strawberry Rhubarb Galette

They were 

 

 

This cookie is just waiting to be bathed in a giant glass of milk!

Crust
1 3/4 cups flour
1/3 cup granulated sugar
1/4 cup yellow cornmeal
1/4 teaspoon salt
1/2 cup cold butter, cut into small pieces
1/3 cup buttermilk (I used 1/3 cup milk mixed with 1 teaspoon vinegar)

1 egg, beaten
2 tablespoons turbinado sugar

In a large bowl, combine flour, sugar, cornmeal, and salt in. Add butter and with a pastry cutter blend in butter until mixture resembles coarse meal. (You can also use a food processor for this step and pulse the butter in to the mixture 4-5 times)

Pour the buttermilk into the bowl and stir dough until it begins to stick together. (Ok, mine didn’t completely stick together, so, I gathered it into a ball and stuck the remnants to it. When I took it out of the fridge to roll it, it was fine and not crumbly.)
(OR: With the processor running, slowing pour the buttermilk through the chute, processing until the dough forms a ball.)

Remove the dough ball and adhere any remaining pieces of dough to it, then wrap in plastic wrap or parchment paper.

Refrigerate for at least 45 minutes before rolling out.
*The galette dough can be made in advance. It will keep in the refrigerator for 3 days.*


Filling
2 1/2 cups strawberries, sliced
1 cup rhubarb, chopped
1/3 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon lemon zest

Combine all ingredients in a medium bowl.

Toss gently, making sure that the cornstarch is coating the fruit. Set aside.

Center a rack in the oven and preheat to 350º F.

Remove the dough from the refrigerator and place on a pizza stone (my inner baker was telling me I should use it, so I listened) or a sheet of parchment paper. Starting at the center of the dough, roll out to form a 14-inch wide circle. Place the dough with parchment paper on a baking sheet. (I used the pizza stone without any parchment, and didn’t have a problem with it sticking.)

Add the fruit mixture to the center of the dough, leaving 2 inches around the edge.
Fold the edges over the filling and gently press to make sure the creases are adhered. It is fine to overlap the dough.
Lightly brush the edge of the dough with the egg (don’t worry, you will have some left over) and sprinkle with turbinado sugar.
Bake for 1 hour; crust should be golden brown and the filling will be bubbly.
Transfer baking sheet with galette to a wire rack and allow to cool for 20 minutes.
Serve warm or at room temperature.

Adapted from Cooking Light