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).
Remove pie shell from freezer and allow to thaw at room temperature for 10 - 15 minutes.
Remove pie shell from foil plate and place on large sheet of parchment paper.
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.
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.
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.
Brush pastry with beaten egg and sprinkle pastry and fruit filling with coarse sugar, if using.
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.