After The Gallery,  Serve Some Galette
Photo by Emma Isakoff

After The Gallery, Serve Some Galette

Strawberry and rhubarb season! Rhubarb is one of my favorite flavors to play with. Its natural earthy acidity makes it a great companion to sweet desserts and loves getting together with strawberries. In addition to cooking with local and seasonal produce, I also like to play with different types of flours and textures. At Troutbeck, we partner with a local grainery, Wild Hive, for our artisanal flours. Spelt flour in this recipe will add a nuttiness that will pair perfectly with the local strawberries, rhubarb and ginger. If you don’t have spelt flour, you can use all-purpose (or be bold and try something else!). This strawberry, rhubarb, and ginger galette will delight your pallet and set the summer off in the right direction with bright colors and flavors. Galettes are deceivingly easy to assemble and their presentation will wow your guests and Instagram followers. Enjoy with a scoop of your favorite local vanilla ice cream or whip up some heavy cream. Have fun, get messy, and enjoy!

 

Strawberry, Rhubarb and Ginger Galette

2 1/8 cups (315grams) spelt Flour (or AP)

2 teaspoons ground ginger

1 pinch salt

10.5 tablespoons (150grams) butter

1 medium/large egg

2-3 tablespoons ice water

¾ cup sugar

2 tablespoons AP flour

1 orange zest

2 tablespoons candied ginger

1 teaspoon vanilla extract

1 tablespoon butter

250 grams rhubarb

250 grams strawberries

Method:

Preheat oven to 375F.

Cube butter and chill in the refrigerator.

In a large bowl, stir together spelt flour, ground ginger, and a pinch of salt. Add butter and mix with a dough cutter or your hands until cornmeal is the texture.

Add half a beaten egg and 2-3 tablespoons of ice water. Mix until the dough comes together.

Flatten into a disk, cover and chill for at least 30 minutes.

Cut rhubarb into 1–2-inch chunks.

Slice strawberries in quarter wedges.

In a large bowl, combine rhubarb, sugar, flour, orange zest, vanilla, and candied ginger. Allow to macerate in the fridge for at least 15 minutes. Stir in cut strawberries.

On a floured countertop, roll the dough out into an even 13-inch round circle.

Leaving a 2-inch border around the edge, arrange fruit filling in whatever pattern you would like or you can make a more rustic pile in the center of the dough.

Place small cubes of butter around the top of the rhubarb.

Fold the edges of the dough over the edge of the filling.

Brush the crust with the other half of the beaten egg. Sprinkle with sanding sugar or sugar in the raw.

Bake at 375F for 35-40 minutes.

Latest News

IMS wins basketball jamboree

FALLS VILLAGE — Indian Mountain School took home first place in the third annual Housatonic JV Boys Basketball Jamboree Feb. 1.

Hosted at Housatonic Valley Regional High School, the interconference tournament featured the junior varsity squads from HVRHS and Mt. Everett Regional School in Sheffield, Massachusetts plus the varsity team from IMS, which goes up to grade nine.

Keep ReadingShow less
Robert G. Grandell

CANAAN — Robert G. Grandell, 81, of Canaan, passed away peacefully on Jan. 29, 2025.

Robert was born in Waterbury, on Aug. 29, 1943, the son of Isabella (Brickett) and Art Perkins. He married Janet (Van Deusen) on June 27, 1964.

Keep ReadingShow less
Welcome Subscription Offer!

Special Subscription Offer

Thank you for inquiring about the Welcome Offer, which expired on January 30. Please be on the lookout for new subscriber offers in the future. If you would like to subscribe now, please click the button below or call (860) 435-9873.

Thank you!

Keep ReadingShow less
Frozen fun in Lakeville

Hot-tub style approach with a sledge-hammer assist at the lake.

Alec Linden

While the chill of recent weeks has driven many Northwest Corner residents inside and their energy bills up, others have taken advantage of the extended cold by practicing some of our region’s most treasured — and increasingly rare — pastimes: ice sports.

I am one of those who goes out rather than in when the mercury drops: a one-time Peewee and Bantam league hockey player turned pond hockey enthusiast turned general ice lover. In the winter, my 12 year-old hockey skates never leave my trunk, on the chance I’ll pass some gleaming stretch of black ice on a roadside pond.

Keep ReadingShow less