FANCY PANTS: Berry and Rhubarb Galette

E and I signed up for a Stony Hill Farms CSA – Half Share this summer. It is always nice to support local farms! It is so easy too! We pick our share up every Wednesday at our local farmers market. The farmers market is steps away from our apartment too. What could be better then a weekly box of fresh fruit and vegetables?! #BozzutoEXTRAS

Last week’s Stony Hill Farms CSA box included a box of beautiful strawberries and a stalk of rhubarb, in addition to lots of other green leafy goodness. I was DYING to make a dessert with the strawberries and rhubarb, a classic combination, but was a little too lazy to make a pie. I decided a galette would be perfect – more free form but equally delicious.  The dough isn’t sweet but the fruit is naturally sweet! I am eating a slice for breakfast as I type this. So freaking good!


FANCY PANTS: Berry and Rhubarb Galette



All Purpose Flour, 1-1/2 cups

White Sugar, 1-1/2 teaspoons

Sea Salt, 1/4 teaspoon

Butter, 1 stick, cut into small pieces

Cold Water, 1/3 cup



Strawberries, 13, washed and sliced

Blueberries, ½ cup, washed and dried

Rhubarb, 1 stalk, sliced thinly

White Sugar, 2 tablespoons

Agave Nectar, 1 teaspoon



  1. In a food processor, combine the flour with the sugar, salt and butter and process for about five to ten seconds. Sprinkle the cold water over the flour mixture and process until the dough starts to come together. Wrap the dough in plastic wrap and place in the refrigerator to chill for one (1) hour.
  2. About ten (10) minutes before the dough alarm, preheat the oven to 400 degrees and start slicing the strawberries and rhubarb. In a bowl combine the sliced strawberries, rhubarb and blueberries. Drizzle with agave and sprinkle in the sugar.
  3. On a lightly floured counter, roll out the pastry and transfer to a parchment paper covered baking sheet. Spread the berries and rhubarb over the pastry to within one (1) inch of the edge. Fold the pastry edge up and over the berries and rhubarb to create a border.
  4. Bake the galette for about one (1) hour, until the pastry is nicely browned and crisp and all of the berries and rhubarb are tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature.

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