Strawberry and Rhubarb Galette
Rustically folded free-form galettes featuring RC Instant Pastry Cream and simmered red miso-strawberry rhubarb filling in a golden baked pastry crust.
Yield / Servings
8 Galettes (48 Portions)
Category
Desserts / Tarts & Galettes
Ingredients
8 Components
Fresh Strawberries Sliced & tossed with prepared RC Strawberry Coulis Mix (divided)
8 cups
Rhubarb Stems Thinly sliced
4 cups
Pie Dough 9-inch circles, rolled ¼ inch thick
8 circles
RC Instant Pastry Cream
Prepared
4 cups
Milk For brushing crust
As needed
Extra Coarse Baking Sugar
8 Tbsp.
Powdered Sugar For dusting
As needed
Preparation Steps
1
Simmer Fruit Filling
In a nonreactive saucepan, combine half (4 cups) of the sliced strawberries tossed in prepared RC Strawberry Coulis Mix, 4 cups sliced rhubarb stems, and ½ tsp. RC Umami Sensations® Red Miso Powder. Bring to a simmer, stirring frequently until rhubarb is tender.
2
Cool & Fold Fresh Strawberries
Cool simmered fruit mixture to at least 40°F. Gently fold in the remaining half (4 cups) of fresh sliced strawberries tossed in prepared RC Strawberry Coulis Mix.
3
Layer Pastry Cream & Fruit
Place dough circles on parchment-lined sheet pans. Spread ½ cup prepared RC Instant Pastry Cream starting in center of each crust, leaving a 2-inch outer border. Top pastry cream with 1½ cups of chilled strawberry-rhubarb filling.
4
Fold, Wash & Sugar Crust
Fold pie dough over filling, pleating every 3 to 4 inches to form a rustic galette edge. Brush exposed crust with milk and sprinkle each galette with 1 Tbsp. extra coarse coarse baking sugar.
5
Bake, Dust & Slice
Bake at 375°F for 35 minutes until crust is deep golden brown and filling is bubbly. Cool galettes for 10 minutes, dust lightly with powdered sugar, and cut each into 6 portions.
Value Added Serving Suggestions
Serve galette slices warm accompanied by prepared RC Crème Anglaise Dessert Sauce flavored with RC Lemon Extract, or dolloped with almond-scented RC Whipped Topping flavored using RC Clear Sweet Almond Flavor.