Saturday, March 30, 2013
Strawberry Rhubarb Galette
Summer has gone in Australia, and the last of the summer produce will slowly disappear from the shops. To linger over the taste of summer, I bought some rhubarb from the supermarket, with no clear idea of what I was going to make with it. I also serendipitously found some cheap strawberries at a fruit shop near work.
After thumbing through a couple of my recipe books, I decided to make a pie from p52 of Gesine Bullock-Prado's excellent Pie It Forward. I chose to make her Strawberry Rhubarb Crumble Lattice Pie, but ended up with a few differences, both deliberate and accidental.
First, I noticed that the crumble recipe had as much butter in it as the pie dough itself - this sounded way too naughty for me, so I decided to leave out the crumble.
I made enough dough for a double pie crust, as intended, but made a mistake in deciding to test my new lattice pie crust docker on the pie crust without practising first. I ended up with a holey top pie crust (in all the wrong places) which I had to bin because it had fruit juices all over it and could not be re-rolled. Enter plan B - the Strawberry Rhubarb Galette. I used Gesine's pie crust recipe and strawberry-rhubarb filling, but with no crumble and no top crust.
The result was excellent - the filling set up perfectly, and the crust was delicous. This galette got a good wrap at work, with one person guiltily admitting to eating two pieces, and another pronouncing it to be my best yet. I'd say that was a success!