- 1 ½ C flour
- 1 Tbsp white sugar
- ¼ tsp salt
- ½ C cold butter, cut into small cubes
- 1 egg yolk plus ice water to yield 1/3 C
- 2 C strawberry slices, fresh or frozen
- 3 C rhubarb, chopped into bite-sized pieces
- ¾ C white sugar
- 1/3 C flour
- 1 Tbsp chilled butter
- Combine flour and salt. Add cubes of cold butter and cut into the dry ingredients until mixture is just a bit chunkier than cornmeal. Drizzle half of the egg yolk/ice water mixture over the dry mixture mixing quickly with a fork. Slowly add the remaining liquid a bit at a time until shaggy dough that holds together when pressed gently is formed. Turn out onto a lightly floured surface and form the dough into a disc shape about 1 ½” thick. Refrigerate, covered with plastic wrap, for about half an hour.
- Pre-heat the Memphis Wood Fire Grill to 400 F.
- When it’s time to assemble the galette, combine strawberry and rhubarb pieces in a bowl. Mix the flour into the sugar and toss with the fruit until all the pieces are evenly coated. Set aside.
- Place the chilled pastry disc on a lightly floured surface and roll out into a 16” circle. Fold the pie dough in half then fold it over once more (so it is now folded into a quarter of its original size). Move the dough onto a parchment paper lined flat pan and unfold the quartered circle.
- Carefully spoon the strawberry/rhubarb filling into the center of the pastry circle, leaving a three inch ring of pastry uncovered around the outer edge. Dot the surface of the filling with small knobs of chilled butter (use about 1 Tbsp of butter altogether).
- Fold the pastry up around the filling, making small pleats in the pastry so it fits snuggly. Sprinkle the top of the galette with a bit of white sugar. Trim the excess parchment paper away from the galette and place the pan on the bottom rack of the pre-heated Memphis. Close the lid and bake for 40 minutes or until the filling is soft and bubbly and the pastry is a nice golden color.
- Remove from grill and let rest for at least half an hour before serving.
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