Strawberry Rhubarb Kumquat Galette

Sastojci

Strawberry Rhubarb Kumquat Galette

Yield: 8-12 servings (one 10-inch galette)

Pastry Crust Ingredients (makes enough dough for two galettes):

1 1/2 c all-purpose flour

1/2 c white whole wheat flour

1/2 c cornmeal

1 t sugar

1 t salt

2 sticks (i c) chilled butter, cut into small pieces

Approximately 1/2 c + 1 T ice water

Candied Kumquats/Glaze Ingredients:

6 large kumquats, sliced into 1/4-inch rounds, seeds removed

1/3 c water

1/2 c sugar

4 large basil leaves, coarsely chopped

Filling Ingredients:

3/4 lb rhubarb, cut into 1/2-inch dice (about 3 c)

1 pint strawberries, cut into thick slices

1 T coarsely chopped fresh basil leaves

1/2 c + 1 T sugar

3/4 t vanilla extract

1 3/4 t fresh lemon juice

1 1/2 T flour

orange sugar

orange juice

Finishing Ingredients:

1 egg, lightly beaten

coarse sugar (demerera sugar)

Method:

Make the crust:

Place flours, cornmeal, sugar, and salt in food processor and process briefly to

combine. Add the butter and process just until the mixture resembles coarse cornmeal.

With the processor running, add ice water in a thin stream until the dough just holds

together. Divide the dough in half, press each half into a disk, wrap in plastic wrap, and

chill for at least 1 hour. (Reserve disk for another use.)

Candy the kumquats. Mix kumquats, sugar, and water in a small saucepan. Bring to a

boil over med-high heat. Reduce the heat, add the basil, and simmer for 10 mins, until

the syrup has thickened. Set aside. (Do not discard the syrup; it will be used to glazethe baked galette.)

Preheat the oven, with baking stone, to 400.

Roll out chilled dough into a 14-inch circle. Chill for 10 mins. (I draped the dough over

a chilled stainless steel bowl to make it fit in my refrigerator.)

While the rolled-out dough is chilling, toss the filling ingredients together.

To assemble, place the crust on a piece of parchment paper at least 10 inch square.

Mound the filling in the center of the crust, leaving a 2-inch margin. arrange the candied

kumquats on top of the filling. Fold the edges over the filling, pleating the dough to lie

flat. Brush the dough with egg and sprinkle with coarse sugar.

With a peel, transfer the galette (on parchment) to the baking stone. Bake for 40-45

mins, until the filling is bubbly and the crust golden brown.

While the galette is still warm, brush the top (both crust and filling) with the reserved

kumquat syrup.