Strawberry Rhubarb Galette with Goat Cheese and Cracked Pepper
EMAIL Recipe Share on FacebookIngredients
- See recipe for Flaky Canola Pastry below
- 2 cups rhubarb, chopped into ½” pieces
- 2 cups strawberries, sliced
- 1/2 - 2/3 cup granulated sugar, how sweet do you like it?
- 3 Tbsp corn starch
- 1/8 tsp salt
- ½ cup goat cheese
- freshly cracked black pepper, as little or as much as you like
- ¼ cup milk
- 1 Tbsp Grand Marnier, optional
- granulated sugar
Instructions
- Roll out one single crust on a floured board o a 12” circle. Recipe below makes two - so freeze one for another time.
- Mix all ingredients, except cheese and pepper, in a large bowl. Pour mixture onto centre of rolled out pastry. Evenly place blobs of goat cheese and sprinkle with cracked pepper. Fold in edges of pastry all around in a circle. Brush with milk mixture and sprinkle with as much sugar as you like.
- Bake at 425ºF for 15 minutes then turn down to 350ºF for 20 minutes or until golden and cooked through.
Notes
The Flaky Canola Pastry
2-1/2 cups all-purpose Flour
3/4 tsp salt
2/3 cup canola oil, chilled in freezer for 2 hours or overnight*
4 Tbsp ice water
1 Tbsp cider vinegar 1. Whisk together the flour and salt. Cut in canola oil using pastry blender or two forks until crumbs and pieces of about 1/2” appear.
2. Mix water with vinegar, add by tablespoon until it begins to form a soft dry ball – do not overmix.
3. Turn dough out onto floured board and bring dough together. Divide in half. Use immediately or wrap each dough ball in plastic wrap and refrigerate until ready to use. Makes 2 - 9” pie crusts *Freeze until it’s opaque and congealed but still somewhat soft, like the consistency of slightly melted sorbet. If it’s over-frozen, that’s ok, just let it thaw a bit so that you can work with it.
2-1/2 cups all-purpose Flour
3/4 tsp salt
2/3 cup canola oil, chilled in freezer for 2 hours or overnight*
4 Tbsp ice water
1 Tbsp cider vinegar 1. Whisk together the flour and salt. Cut in canola oil using pastry blender or two forks until crumbs and pieces of about 1/2” appear.
2. Mix water with vinegar, add by tablespoon until it begins to form a soft dry ball – do not overmix.
3. Turn dough out onto floured board and bring dough together. Divide in half. Use immediately or wrap each dough ball in plastic wrap and refrigerate until ready to use. Makes 2 - 9” pie crusts *Freeze until it’s opaque and congealed but still somewhat soft, like the consistency of slightly melted sorbet. If it’s over-frozen, that’s ok, just let it thaw a bit so that you can work with it.