- Servings: 8
1 pie's worth of your favorite pastry
1 pound rhubarb, washed and cut into thin batons (1/4-inch by 3 inches)
1 pint strawberries, washed and hulled
2/3 cup sugar
2 tablespoons tapioca starch
2 tablespoons jam/jelly (I used apricot jam, but any other softly set preserves with complementary flavors work fine)
1 egg, beaten with a splash of water or cream
coarse sugar for sanding
lightly sweetened whipped cream, for serving (optional)
Line a rimmed sheet pan with parchment paper. Roll out your dough to a roughly 14-inch circle, and transfer to the sheet. Set aside.
In a large bowl, toss together the rhubarb, strawberries, sugar, starch, and jam, stirring gently until the fruit is coated with the mixture. Spread on the dough, up to a few inches of the edges. Fold the edges back over to form a 2-inch crust, crimping and pinching as needed to secure.
Gently brush the overhanging crust with the egg wash, and sprinkle with the coarse sugar. Set in the freezer for 45-60 minutes or so (or less, if you're like me and want to take exciting chances with pastry opening up in the oven).
When the galette has almost finished chilling, preheat the oven to 375° Fahrenheit. Transfer to the oven and bake until the pie is browning and the juices are thickened and bubbling, ~45 minutes. If your galette springs a leak and the juices escape, carefully pull the galette, spoon the juices back over the fruit, and return it to the oven. Let cool to room temperature before serving (with whipped cream, if desired).