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Author Topic: Strawberry Rhubarb Galette  (Read 3706 times)

Offline ValerieJ

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Strawberry Rhubarb Galette
« on: May 02, 2009, 07:42:33 PM »
Strawberries and rhubarb came in my CSA box this week.  What else was I to do?
The pastry dough came out really wonderful and flaky, I wasn't sure it would given the 100% whole wheat of it.  Apparently you can replace the butter with coconut oil in pastry crust and get the same fabulous texture.  If anyone tries it this way, please let me know how it turned out.

Strawberry Rhubarb Galette
Serves 6
Crust adapted from and Filling adapted from Annie B. Bond

1 cup whole wheat pastry flour
teaspoon salt
teaspoon palm sugar
6 tablespoons cold butter in small pieces
3 tablespoons (approximately) ice water

2 cups sliced strawberries
1 cups sliced fresh rhubarb
cup palm sugar
2 teaspoons whole wheat pastry flour
2 teaspoons arrowroot
- teaspoon cardamom

1.   Preheat oven to 425 degrees.
2.   In mixing bowl or food processor bowl, combine salt and teaspoon palm sugar.  Using paddle or processor, slowly work in the butter until fine crumbs form.  Add ice water slowly until mixture makes larger crumbs and dough can be gathered into a ball.
3.   Roll the dough into ball and set aside.
4.   Meanwhile, combine strawberries and rhubarb.
5.   In a separate bowl, combine dry filling ingredients with one another and then toss them gently with the fruit until fruit is coated.  Set aside.
6.   Using a rolling pin, roll dough into a 12-14 inch circle doing your best to eliminate cracks.  Once dough is rolled out, use a knife to trim the edges clean and into a circle.
7.   Place dough on a parchment-lined sheetpan.  Put filling in center of dough within 2 inches of the edge.
8.   Fold in the two-inch border of pastry, partially covering the edge of the filling.
9.   Bake at 425 for 40-45 minutes.

Offline KathyE

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Re: Strawberry Rhubarb Galette
« Reply #1 on: May 04, 2009, 10:04:35 PM »
I too have been wondering if coconut oil would work as well as butter in pie crust, so i just tried it and it worked. My crust came out exactly how it does with butter but with a very slight hint of coconut. I was really happy with it.