Rhubarb & Strawberry Jam Galette de Pérouges

‘Tis the season for rhubarb. And bread dough still, right? And you know that strawberry and rhubarb are a thing, no? It’s also the season of galettes and tarts, pies and cobblers. Crisps, pandowdies, crumbles and every combination of fruit and crust – top, bottom, crumbled, cut, laid down in rounds.

Rhubarb in season

I remember a friend of mine, W exasperated with his wife and I going on and on about baking one thing or the other. He asked ‘What’s the difference between all these things, sef?’ They all taste the same. And as we waxed lyrical about texture and crust to fruit ratios, we just walked on. By. And so ended the conversation.

Rhubarb in season
Rhubarb in season

Ingredients

Rhubarb in season

Directions

  • Make the strawberry lemon puree
    • Blend strawberry cardamom jam with boiled lemon shell till almost smooth. Taste and adjust sweetness if required
Rhubarb in season
Rhubarb in season
  • Preheat the oven to 180 degrees Centigrade
  • Prep the dough and top with the rhubarb
    • I made this in a skillet. First I greased it then I worked my dough into it
    • Make a lip all around
Rhubarb in season
  • Generously spread the strawberry jam – lemon skin puree over the dough
Rhubarb in season
  • Top with the rhubarb pieces however you like – I tried to do a pattern which wasn’t as successful as I imagined
Rhubarb in season
Rhubarb in season

Spoon the ginger glaze over the rhubarb in liberal amounts

Rhubarb in season
  • Bake in the centre of the oven till the edges are golden – thirty to forty minutes or till the galette is cooked and bronzed
  • Remove from the oven and turn the broiler on. Set under the broiler, 2 – 3 minutes, about 4 – 6 inches from the broiler
  • Remove and let rest for five to ten minutes
  • Cut wedges and enjoy with some vanilla icecream

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