Strawberry-Rhubarb Galette

Name: Strawberry-Rhubarb Galette
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 1
Cuisine: Global
Ingredients: 2 Tbsps all purpose flour; 1 Tenderflake® Frozen Deep Dish Pie Shell, thawed; 59 milliliters granulated sugar; 1 teaspoon orange zest; 237 milliliters sliced fresh rhubarb (1/2 inch/1 cm); 237 milliliters sliced fresh strawberries (1/4 inch/5mm)

Strawberry-Rhubarb Galette

Strawberry-Rhubarb Galette might be a good recipe to expand your main course recipe box. This recipe makes 1 servings with 1379 calories, 16g of protein, and 66g of fat each. This recipe covers 29% of your daily requirements of vitamins and minerals. Head to the store and pick up orange zest, deep dish pie shell, strawberries, and a few other things to make it today. To use up the granulated sugar you could follow this main course with the Strawberry-Lavender Shortcakes as a dessert. From preparation to the plate, this recipe takes about 1 hour and 10 minutes. It is a good option if you're following a dairy free diet.

Instructions

Preheat oven to 375 degrees F (190 degrees C).

Equipment you will use

Oven

Remove pie shell from freezer and allow to thaw at room temperature for 10 - 15 minutes.

Ingredients you will need

Pie Crust

Remove pie shell from foil plate and place on large sheet of parchment paper.

Ingredients you will need

Pie Crust

Equipment you will use

Baking Paper

Aluminum Foil

Roll out pie shell to approximately 10-10-1/2 inches (25-26 cm) in diameter. Edge can be uneven. Slide pie shell and paper onto a large flat baking sheet; pastry may hang over edge of sheet.

Ingredients you will need

Pie Crust

Roll

Equipment you will use

Baking Sheet

Blot strawberry and rhubarb slices well with paper towel to remove any excess moisture before combining with zest and a mixture of flour, sugar and salt.

Ingredients you will need

Strawberries

Rhubarb

All Purpose Flour

Sugar

Salt

Equipment you will use

Paper Towels

Spoon fruit mixture into centre of pastry, leaving a pastry edge that is 3-inches (8 cm) wide. Fold pastry edge up and over fruit mixture, overlapping edges as required, leaving centre of pie uncovered. Trim excess parchment paper around edge of pie to prevent burning.

Ingredients you will need

Fruit

Equipment you will use

Baking Paper

Brush pastry with beaten egg and sprinkle pastry and fruit filling with coarse sugar, if using.

Ingredients you will need

Coarse Sugar

Fruit

Egg

Bake on lowest shelf of preheated oven for 30 minutes at 375 degrees F (190 degrees C) or until fruit is bubbling and pastry is golden brown. Allow to stand for 5 minutes before serving. Pie is best served warm the day it is made.

Ingredients you will need

Fruit

Equipment you will use

Oven