Rhubarb season has just begun here on the west coast and it is taking the local farmers markets by storm and I couldn’t be happier. Truth be told, I just started liking rhubarb a mere 3 years ago, I know I have no idea what my issues were with it before but I am so very happy to be on the rhubarb loving train now! Better late than never I say!

These galettes are the perfect Segway into the season, they are so so so so soooo fricken good guys I could hardly wait to get them up for you. Honestly it is not quite strawberry season here yet but I just couldn’t wait to make them but if you want to wait for your local strawberries to pop up I can hardly imagine how much better these galettes will be then!

They are sweet with a hint of spice and a touch of tang. The whole combination just melts in your mouth and makes your taste buds do a happy dance. I could probably eat the whole dang lot in one sitting, don’t worry I sustained but I won’t be judging if you don’t!

I hope you guys love them as much as we do, and like I always say when it comes to pastry don’t be intimidated, really it is so much easier than you think. Plus galettes are pretty much fool proof, it ain’t like baking a pie they will turn out and they will be flakey and there won’t be any soggy bottoms! They will leak a little but that is all just part of the fun.

STRAWBERRY RHUBARB STREUSEL GALETTES

Pastry

2 cups all-purpose flour

1 tbsp sugar

½ teaspoon baking powder

¼ tsp Himalayan salt

11 tablespoons very cold unsalted butter

8-10 tablespoons ice cold water

Strawberry Rhubarb filling

2 cups chopped rhubarb

2 cups sliced strawberries

1/2 cup + 2 tbsp sugar

1 tbsp cornstarch

1 tsp pure vanilla

1/2 tsp cinnamon

1/4 tsp salt

zest of one lemon

Streusel topping

1/4 cup old fashioned rolled oats

3 tbsp all-purpose flour

2 tbsp packed brown sugar

1/4 tsp cinnamon

2 tbsp room temp butter

Directions

Preheat the oven to 400 degrees.

Pastry:

In a medium bowl, mix flour, sugar, salt and baking powder. Cut the butter into cubed pieces and then cut them into the flour mixture using a pastry blender or like me your fingers until the butter is slightly crumbled and mixed with the flour (you still want some slightly big chunks of butter in the pastry as this adds to the flakiness).

Spoon 8-10 tablespoons (start slowly, only adding enough water that the dough comes together, depending on your humidity it might be less) of ice cold water over the flour, mixing gradually with a fork or your fingers until the dough comes together. Pour dough onto lightly floured surface, knead/fold a few times and then form the dough into 6 balls. Cover with saran wrap and place in the fridge for at least half an hour or overnight.

Strawberry rhubarb filling

Chop the rhubarb and slice the strawberries, mix them with the sugar, cinnamon, vanilla, cornstarch, salt, lemon zest. Set aside.

Streusel topping:

In a bowl, combine the oats, flour, brown sugar, and cinnamon. Add the butter and, using your fingers work it into the dry ingredients until large clumps form. Set aside.

Assembling:

Once the pastry has set in the fridge, lightly flour a flat clean surface. Coat your rolling pin in a little extra flour, place one ball of dough in the middle of the floured surface and roll it evenly from the center to the edge, until the dough is about 1/8 inch thick and around 6 inches in diameter (this does not have to be exact). Place the rolled out dough on the parchment lined baking sheet.

Spoon 1/6 of the strawberry rhubarb filling into the middle of the pastry, leaving a 1 inch border (this is what you will fold over). Fold the pastry edges towards the middle pinching the overlapping sides together leaving the centre fruit open.

Whisk one egg and a splash of cream together and brush the pastry edges generously. Sprinkle some coarse sugar on the sides.

Gently press a small handful of the streusel topping into the centre of each galette.

Repeat with remaining pastry balls.

I highly recommend making sure to fill each galette on the parchment paper as moving them afterwards can be quite messy.

Bake at 400 for 40 minutes, then up the heat to 425 for the last 15-20 minutes of baking. For a total time of 55-60 minutes or until the crust is nice and golden. Serve warm or at room temperature. They are perfect with a dollop of whipped cream or a scoop of vanilla ice cream.