Flaky Rhubarb Strawberry Tart (Print Version)
# Ingredients:
→ Butter Dough
01 -
3 tablespoons ice water
02 -
0.25 teaspoon fine salt
03 -
2 tablespoons granulated sugar
04 -
140 g cold unsalted butter
05 -
155 g all-purpose flour
→ Rhubarb Mix
06 -
55 g instant oats
07 -
Seeds from 0.5 vanilla bean
08 -
3 tablespoons corn starch
09 -
0.5 teaspoon finely grated lemon zest
10 -
2 teaspoons lemon juice
11 -
115 g light brown sugar
12 -
255 g strawberries, hulled and quartered
13 -
200 g rhubarb, cut lengthwise and into 5 cm pieces
→ Finishing Touches
14 -
Vanilla ice cream, for serving
15 -
Coarse sugar, for sprinkling
16 -
1 egg, beaten with 1 teaspoon milk
# Instructions:
01 -
Toss flour, sugar, and salt with the cold butter in a food processor. Let it run for about a minute till you see pea-sized bits. Slowly splash in some ice water, one spoonful at a time, just till everything starts sticking like dough.
02 -
Put the dough on a floured board, pat it into a thick disc, wrap it up snugly in plastic, then stick it in your fridge for at least an hour.
03 -
Drop the rhubarb and strawberries into a bowl, sprinkle them with the brown sugar, lemon juice, lemon zest, corn starch, and toss in the vanilla seeds. Mix everything up well.
04 -
Pull the chilled dough out and use a rolling pin on a floured counter to make a rough circle about half a centimeter thick. Flip it onto a baking sheet with parchment paper.
05 -
First, toss your oats on the dough. Heap the fruity mix in the center but leave a good edge open, like 4 cm. Fold those edges in and crimp them over a bit to keep the juices in.
06 -
Pop the whole tray with your creation into the freezer for around 15 minutes. This helps it keep its shape.
07 -
Heat your oven up to 190°C while the dough chills out in the freezer.
08 -
Grab the pan from the freezer, brush that doughy edge with the egg and milk mix, then shake a nice amount of coarse sugar all over.
09 -
Set the galette in your hot oven. Let it go until you see a deep, golden color and the filling is bubbly—usually takes about 40 to 45 minutes.
10 -
Let it cool a tad. Slice and enjoy while it’s still warm, and don’t forget a scoop of vanilla ice cream on top.
# Notes:
01 -
Putting the shaped galette into the freezer for a bit before baking keeps the crust super crisp and flaky.
02 -
Pairing tangy rhubarb and sweet strawberries makes the perfect balance of flavors.