09 May 2011

Strawberry-Rhubarb and Ricotta Galette with Sour Cream Crust

The Galette is the casual cousin of the tart with a haphazardly formed edge folded inwards to create a generous browned crust meant to be savored as much as the filling. We purchased fresh, in-season rhubarb from the Mennonite farmers at a market in Bucks County. The strawberries are added to compliment the tart flavor of the rhubarb and the ricotta adds an earthy and neutral base to be infused by one precious, fragrant vanilla bean. This not-too-sweet tart is definitely more sweet than savory, but it offers a surprising mix of fresh and unexpected complementary flavors.



Sour Cream Crust
1 cup flour

1 tablespoon sugar

1/4 tsp baking powder

1/4 tsp salt

4 tbsp cold unsalted butter, diced

3 tbsp sour cream
up to 4 tbsp iced water

In a food processor, combine the flour, sugar, baking powder, and salt, and pulse until mixed. Add the butter, one piece at a time, and pulse until mixture resembles coarse, wet sand. Place work bowl in refrigerator for 15 minutes. Replace the work bowl and add the sour cream, pulsing until dough comes together in a ball. You may need to add ice water, a tablespoon at a time, to make the dough come together. Wrap dough ball in plastic wrap and refrigerate for at least 30 minutes.

For the Galette
1 cup fresh rhubarb, sliced in 1/4 inch pieces
1 cup strawberries, sliced 

1/3 cup sugar
1/2 cup ricotta cheese, drained in sieve or colander 

Scrapings from one vanilla orchid bean (or 1-tsp vanilla extract)

A pinch of ground nutmeg

2 tbsp flour

1 tbsp butter, softened (to apply to crust before baking)

Preheat the oven to 400 degrees. Slice rhubarb and strawberries and toss with 1/3 cup sugar. In a separate small bowl, mix the vanilla, ricotta, and nutmeg, until well incorporated. On a lightly floured surface, roll the chilled pastry dough to a 12-inch round on floured parchment paper. Transfer dough on parchment to a baking sheet, and sprinkle flour on top of dough. Add the ricotta cheese, spreading evenly but leaving a 2-inch border to make the crust. Use a slotted spoon to top with strawberry-rhubarb mixture, leaving the remaining juices in the bowl. Do not use the juices in the galette, otherwise the tart will become soggy. Fold over the remaining edge of the dough, to form a crust, pressing gently to ensure the galette crust stays closed. Dot the surface of the galette with the remaining tablespoon of butter, and bake for approximately 40 minutes. Cover galette with foil halfway through baking process if it appears to browning too quickly. Remove from oven, and let cool at least 15 minutes before serving. Dust the galette with powdered sugar.

fresh chopped rhubarb

vanilla beans from Madagascar by Penzeys Spices shown with ground nutmeg


This recipe is a modified version from nosheteria.

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