This weekend I experimented with a gingerbread and galette recipe and while both were successful, I only managed to get pictures of one of the results.
Thanks to one of my coworkers, I've been given access to an unending amount of rhubarb this summer. I made two galettes; he gets one of them. I'd suggest making two at all times. The galettes wind up being smaller than one anticipates and only serves four. If you want a second piece and have guests, you are out of luck!
Adapted From: http://the-salty-tomato.com
- 1 cup rhubarb, chopped in 1/4" pieces
- 1 cup strawberries, sliced
- juice and zest of half a lemon
- 1/4 cup granulated sugar
- 2 t corn starch
- 1, 9" frozen pie dough, thawed
- 1 T milk
- handful of brown sugar
Preheat oven to 350F. In a large bowl, combine the corn starch and lemon juice in a bowl until all the starch is dissolved. Add the rhubarb, strawberries, lemon zest and granulated sugar, stirring well.
Roll the pie dough out and place in a 9" baking dish. Pour all of the fruit mixture into the centre of the dough and fold the edges of the the dough over onto the fruit, leaving the centre exposed. Brush the edges of the dough with milk and sprinkle the brown sugar over top. Bake for 35 minutes or until the crust is golden. Serve with enormous dollops of whipped cream.