This Strawberry-Rhubarb Galette Is Summer In a Skillet
How to make this classic dessert in a cast iron skillet and a no-fail dough recipe!
Published Mar 30, 2017 6:00 AM
“A galette has marvelous impact,” says Lily Stockman, one of the sisters behind The Block Shop. She suggests serving the dessert at the table right out of the skillet. When all four Stockman sisters are home on their family farm in New Jersey, they make this classic dessert in a cast-iron skillet. Their no-fail dough recipe is below, but you can also buy premade. “Galettes are such a crowd-pleaser—gorgeous, unfussy, and delicious with vanilla ice cream,” says Hopie Stockman. Bake this version in the oven or on the grill with the lid down.
Ingredients for the crust:
- – 1 ¼ cups all-purpose flour (sub in ½ cup whole wheat flour for more tooth)
- – 1½ tablespoon sugar
- – ¼ heaping teaspoon salt
- – 8 tablespoons (1 stick) chilled unsalted butter, cut into small pieces
- – 2 tablespoons ice water, plus more if needed
- – 1 large egg yolk, beaten (for glaze)
Directions for crust:
Whisk flour, sugar, and salt in medium bowl to blend. Add the butter, rubbing with your fingertips until mixture resembles coarse crumbs. Then add 2 tablespoons ice water and stir until dough clumps together, adding more ice water by teaspoonfuls if dry. Gather dough into a ball and flatten into a disk. Wrap in plastic and chill at least 2 hours. (This can all be done with a mixer, but it’s more fun to do by hand!) The dough can be made a day ahead and kept chilled. Let it soften for 10 minutes, at room temperature before rolling out.
Ingredients for filling:
- – 2-plus cups rhubarb, chopped
- – 2-plus cups whole tiny alpine strawberries
- – ¼ cup to ½ cup demerara sugar (the Stockmans like a tart galette)
- – 1 teaspoon vanilla
- – 2 teaspoons balsamic vinegar
- – 2 teaspoons flour (to absorb excess liquid)
Combine all filling ingredients in a large bowl and let sit a few minutes so rhubarb can absorb sugar. Cut a circle of parchment
paper to fit the bottom and sides of the skillet, then transfer rolled dough so that shaggy edges hang over. Pour in heaping filling, then fold dough over. (You can brush the edge with egg yolk and a dusting of demerara for an attractive glaze.) Bake at 375 degrees Fahrenheit for around 30 minutes or until crust is golden and fruit is bubbling.