It’s springtime and that means fresh rhubarb! This weekend, Mary went a little overboard at the market (who can resist those ruby red stalks?) so she’s whipping up a show-stopping Strawberry Rhubarb Galette.
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[Applause] hey everybody hi hello oh my go this is so cute are you oh my gosh hi how’s it going hi oh beautiful hi there how are you hey hey oh hey everybody hi hey every there hello everybody and welcome to the show it is Springtime and in the spring
Oh my goodness I just love to bake I love using ingredients that are seasonal and I’m not going to lie at the market this weekend I got way too excited about rubarb I saw so much rhubarb and I was like I’m going to buy and eat every
Single piece so today I wanted to show you how to make my goto strawberry rhubarb gallette it’s really really simple super easy to throw together and I actually like to do it in a food processor so into here I’m going to add in a cup of flour when you’re making a
Gallette basically you’re just making pastry for like one kind of crust of a pie it’s not a double crust pie so one cup is perfect if I were to use this for like an apple pie like a double crust I would add in probably two cups of flour
I double everything now to season that up I’m going to add in a little bit of salt this is a strange thing I think a lot of people don’t know if you don’t make pastry there’s actually no sugar usually in a p dough it’s usually just
Butter flour a little bit of salt for seasoning and then some sort of liquid to bring everything together so I’m just going to pulse that just to combine that flour and salt together and into there I want to add in my fat and for mine I’m using butter now if you
Wanted to you could use lard you could use shortening but I love the flavor that butter gives and it gives a beautiful little bit of a puff so you get that flaky deliciousness but that buttery flavor so I’ve got half a cup of butter here that I’ve cubed up I’m just
Going to add that on into that food processor now you want to cube it up first because essentially when you’re working fat into flour for pastry you want to keep the butter in little hunks but again you want to work as quickly as possible possible so by having it cubed
Up you’ve already done half the work for the machine and if the machines ever rise up they’re going to like me cuz I’m helping them out I’m always thinking ahead all right I’m just that was weird all right I’m just going to pulse this this is my brain everybody Welcome All
Right so I’m just pulsing that a few times just to cut up that butter a little bit as you see I just pulsed it maybe six times and that is worked in perfectly you’ve got those little hunks of butter in there it’s looking great now ined there I need to add in my
Liquid some pastries call for milk some call for egg I’m just going to do straight up ice water because this is a classic but something that my nana always used to do when she was making pastry is she’d add a little bit of white vinegar into the mix now some
People argue that this does nothing and that’s fine but I’m not going to tell Manana that she didn’t do something right but the vinegar in theory essentially what it does is it kind of inhibits the prod production of gluten so it’s going to lead to like a flakier
More tender delicious crust so I’m going to add about a teaspoon of that vinegar or half a teaspoon right into that ice water and then I want to add about a/4 cup of this ice water into this mixer I’m going to do it while it’s kind of
Running lift that Chute right wait oh I got a hole right there never mind we’re good to go okay so while it’s running about a/4 cup of that ice water just goes right on in and essentially this is what you want your pastry to look like well a little bit
More actually you want it to be on the drier side when you open it up you want to be able to grab some of that past it’s all crumbly right now but when you squeeze it it holds together that is a perfect P dough what I do now is pop
That out onto a piece of parchment paper or Saran Wrap pop that in the fridge for about 30 minutes just until it’s nice and chilled while that gets to chilling I’m going to work on the filling now for the filling we’re doing strawberry rhubarb because again I’m too excited
About it so the first thing I need is some strawberries I’ve got about 2 and 1/2 to three cups of just quartered strawberries here as soon as strawberries start to look beautiful and red and wonderful this pie is 100% on my menu all right add that on in and then I
Want to talk real quick about rhubarb this here which you can find in markets right now is called forced rhubarb so forced rhubarb is grown in the dark and that’s how you get this beautiful red color with these kind of um sweater matching green leaves it’s really delicious it’s got beautiful color but
If you had Garden rhubarb even leftover from last spring or it’s popping up it’s going to be a little bit more green it’s still going to taste delicious the only thing with rhubard that you have to remember do not eat the leaves this delicious stock is edible the leaves are
Not so get rid of those pop them in the compost and then you want to chop up about two cups of rhubarb I’ve got it cut into about half inch slices here about 1 cm I’m going to add that in with those strawberries and then to kind of
Amp this up the spring is a is one of my favorite seasons for food because it you’re getting all those new growth you’re getting those strawberries you’re getting green peas but it’s still kind of citrus season so I’m going to add in the zest of an orange that’s going to
Add in a little bit of brightness it’s not 100% necessary but it just gives this like hint of kind of something special in the gallette makes it look like you really know what you’re doing because everyone’s going to be like oh is that an orange in there and only you
Will know that yes it is you and everyone here so we’re good all right that zest is in there looking beautiful now to sweeten that up a little bit I’m going to add in half a cup of sugar just plain white sugar and then to thicken
This as it Cooks I’m going to add in 2 tspoons of corn starch now corn starch is great because basically once it hits boiling temperature it starts to thicken and it gets clear it gets beautiful and it gives you a really nice Jammy consistency so that’s going to give you
Like Jammy kind of deliciousness into this pie now to season that up I’m going to add in a little bit of vanilla extract if you wanted you could do almond extract that would be delicious as well as well as about a/4 teaspoon of some cinnamon this gives you again a
Little bit of like a warm classic pie Vibe then obviously we need a little bit of um uh where is it my pocket nutmeg we got to add that right on in just about a/4 teaspoon of that tap tap and then I just want to mix that up don’t worry I’m
Putting it back in my pocket I don’t want to lose it our laundry machine is wild all right give that a toss together just to bring everything together right now this looks really dry but as this bakes that fruit gets Jammy and Saucy and delicious and it’s all going to get
Wonderful and juicy now I’ve got to go get my pastry that I’ve got chilling in the fridge again this has been in here for about a half an hour now if your pastry is really really firm coming out of the fridge feel free to just set that aside for
About 20 minutes on the counter just until it’s workable you can also make your pastry like a couple days in advance pop it in the fridge and you’re good to go so I’m just going to get a little bit of flour and I’m going to just scatter this down onto a work
Surface just a nice flat clean work surface this is where you eventually do have to like really clean your counter really well after you do this cuz you do get a little bit of pastry on there but that’s not the worst thing in the world and then you just grab your rolling pin
And you roll this out basically you want this to be about a quart of an inch thick now this is looking perfect now I’m just going to transfer this get some of that flour off onto a parchment lined sheet pan then I’m just going to spill all of this delicious filling right on
Top I would roll this out a little bit more cuz this guy’s going to be over stuffed for sure but essentially to form the the glette all you need to do is get your hands and then just kind of fold this baby up kind of just to enclose all
Of that delicious fruit you want about like an inch is of a crust all the way around looks like a dog’s breakfast but as soon as I’m done you’re going to be like oh my gosh that’s beautiful get them done all right at this point I would give a little bit of
An egg wash all to the outside put a little bit of turbinado sugar which is like this stuff if you’re at a coffee shop and you get that little brown bag of sugar this is the stuff you’re looking for so if you don’t have it purchased maybe check your purse you
Might have a little loose bag in there and you’re good to go then you want to pop this into a 400° oven on the bottom rack and bake that for about 35 to 45 minutes that’s going to give you a crisp beautiful crust and then you end up with
A gallette that looks a little something like this now my favorite part of a glette all you need to do do that Pop That over here and then you just slide that right on off and you’ve got a perfect little guy I’m going to serve mine up with a
Few scoops of vanilla ice cream right on top I know right it is glette season and I am absolutely thrilled about it three scoops ice cream is always good hey Mary here what did you think drop your comments below and don’t forget to like And subscribe for more of the good stuff