A Tart That's Beautifully Tart
The folks at Mediterra know a good thing when they see it. Long, rosy stems of rhubarb are just right for harvest right now. Strawberries are starting their season. It’s time for summery tarts and pies.
Carpe diem, or whatever the Latin equivalent would be for pie, and try this delicious recipe at home. The balance of sweet and tart is perfect…especially with a glass of cold milk.
Crust Ingredients
1 tsp. salt
2/3 c. water, very cold
1 lb. all-purpose flour (approx 3 c. + 2 TBS.)
10.5 oz. unsalted butter, very cold (1 c. + 5 TBS.)
Crust Instructions
Mix salt into water, keep ice cold.
Put flour in the work bowl of a food processor.
Add butter, cut into 1-inch chunks, to flour.
Pulse until most butter bits are the size of peas.
Add salt-water and pulse for a few seconds, until dough starts to come together in a ball.
You should still see some butter chunks.
Turn onto a lightly floured surface, form into two equal disks, then wrap and chill for at least 2 hours.
Filling Ingredients
All-purpose flour (for surface)
1 lb. rhubarb ( about 3 cups), cut into 1 inch pieces or 2 inch and halved down center. whichever you prefer.
8 oz. strawberries, quartered. That’s about a cup…but adding more won’t hurt!
1 Tbsp. plus 1½ tsp. cornstarch
⅓ cup sugar, plus more for sprinkling
½ tsp. vanilla extract
1 egg
Filling Instructions
Preheat oven to 400°. Roll out dough on a well-floured surface to a 14" round, rotating dough and tossing more flour underneath as needed to keep it from sticking. Transfer dough to a large parchment-lined rimmed baking sheet. Place rhubarb, strawberries, cornstarch, and ⅓ cup sugar in a medium bowl. Scrape in vanilla seeds and discard pod; toss ingredients to evenly distribute.
Mound filling in center of dough, making sure to scoop up all the sugar and cornstarch in bowl, and spread out, leaving a 2" border around edges. Fold dough up and over filling, overlapping slightly. Brush dough with egg and sprinkle dough and filling generously with sugar.
Bake galette until filling is bubbling and crust is deeply browned, 40–50 minutes. Let cool.
Don’t miss a single delicious thing!