Email

Strawberry Rhubarb Basil Galette

Apr 30, 2017

The best part of not having a green thumb is all the lovely people who actually do and their excess of produce during the summer months. We were given a ton of rhubarb and it has gone into two berry crumbles and this gorgeous galette. My favorite thing about this dessert is how simple it is to make and the “wow” factor when you serve it at a dinner party. You’d think I’d have slaved all day in the kitchen making this, but nope. A quick 15 minutes to put it together and the oven does the rest! A quintessential flavor and with a little homemade whipped cream—it’s perfection.

 

Fridge:
1 lb strawberries, sliced
1 to 1 1/4 cups rhubarb, sliced
1 tbs basil, minced (I had a combo of purple and green from another garden)
1/2 tbs butter, cut into tiny cubes
1 egg
Splash of milk

Freezer:
1 frozen pie crust dough
(not the ones in a pie dish already) I use trader joes, comes in a 2 crust pack, defrosted

Counter:
Juice of 1/2 lemon (about 1 tbs)

Pantry:
4 tbs white sugar, more for sprinkling on egg wash
1/2 tsp vanilla extract
1 1/2 tbs cornstarch (or flour if you prefer)
Pinch of salt
Few pinches of flour for counter
Spray for baking tray or parchment paper

Tools:
Large bowl
Small bowl
Rolling pin
Measuring spoons/cups
Chopping knife
Cutting board
Pastry brush
Mixing spoon
Fork or whisk
Baking sheet/tray
Parchment paper if you’re using it

 

 

 

Directions:
Preheat oven to 350 degrees. Spray your baking sheet with canola oil or put parchment paper down.

In the large bowl add strawberries, rhubarb, basil, sugar, lemon juice, vanilla extract, cornstarch and a pinch of salt. Mix together well. Set aside.

 

 

 

 

 

 

Sprinkle a clean countertop with flour. Take your defrosted dough and roll it into a 1/4 inch, as round as possible circle. The beauty of a galette is it doesn’t have to be perfect. Move the dough onto your prepared baking tray.

 

 

Take your filling and pour it gently into the center of your dough. You want to leave 2-3 inch space all around it for your edges. Spread it out as evenly as possible, keeping the edges.

 

Begin by folding one side and continue around the filling, allowing the sides to overlap as they want. You want to create a nest for your filling to bake in.

 

 

In the small bowl add the egg and splash of milk. Whisk well. Using your pastry brush, cover the dough with the egg wash, trying not to have too much excess. Then sprinkle egg wash with some sugar. Take your tiny pats of butter and place randomly over the top of the filling only.

 

 

 

Place in the oven and bake 25 to 35 minutes or until your crust is a beautiful golden color and the filling is bubbly. Whip up some heavy cream and you’ve got yourself one super fancy but super easy dessert. It is perfection!! Xo

 

 

~~~

 

 

Jamieson is a lover of all things edible. This led her to culinary school after graduating college. She’s done pretty much every job in a kitchen and owned a seasonal restaurant, Mamasa, in Costa Rica. When she is home in the U.S., Jamieson works as a personal chef and nanny, hence The Nanny Recipes. She is currently writing a cookbook that features her simple, easy, and delicious recipes to help parents feed the entire family.

She has recently opened a new business Maikana Foods.

Visit Jamieson Van Loan’s website TheFijianChef.com.

Try Jamie’s other recipes:
Poptails
Corn and Kale Quiche
Lemon Brownies
Butternut Squash Spinach Lasagna
Lemon Poppyseed Yogurt Bread
Meat Pies!
Tomato and Herb Baked Eggs
The Best Key Lime Pie Ever
Jalapeño Pineapple Sangria
Roasted Chickpea & Hearts of Palm Salad
Rosemary Maple Pork Chops
Hello Dolly!
Balsamic Strawberry Shortcake
Broccoli Slaw
Peach Strawberry Crumble Bars
Oatmeal Pancakes with Bananas Foster Compote
Avocado Toast with Asparagus Slaw & Spicy Lemon Dressing
Grilled Meat Makeover
Mexican Street SaladPumpkin Pie Oatmeal
Persimmon & Pomegranate Bread
Chunky Clam Chowder
Chorizo, Mushroom & Potato Tacos
Chocolate Peanut Butter Banana Cream Pie
Lemon Rosemary Pound Cake
Fennel & Coconut Mussels
Chickpea Mango Curry Salad
Simple Sunday: Cinnamon Raisin Baked French Toast
Quick Side: Sautéed Kale & Sweet Potato
Blackberry Mint Mojitos
Best Coconut Cake Ever!
Baja Fish Tacos with Southwestern Chipotle Slaw
Apple, Pomegranate & Kale Quinoa Salad
Chocolate Bourbon Pecan Pie
Lemon Ricotta Flaxseed Pancakes

 

 

 




Discussion



Fiore

Flintridge Books

Lyd and Mo Photography

Louis Jane Studios

Homage Pasadena

Search