Claire Saffitz Shares Her Go To Strawberry Rhubarb Galette Recipe for Summer

Is it hot out? Do I need to put on sunscreen? It's going to be a little warm. Ooh, okay. It's cloudy. We're going to get toasty. Hi everyone, I'm Claire Saffitz. Welcome to my home kitchen. Today I'm showing you a simple early summer dessert recipe. I'm going to make a rhubarb galette and actually today was the very first day that local strawberries appeared. So Cal and Vince picked up a couple of pints and I'm going to throw them on the galette. And it's going to go on a base of a pistachio frangipane. Really simple and the most exciting part is that I'm going to cook it outside in our outdoor oven because it's time to break it in for the season.

I love galettes. So rhubarb is a great fruit for galette. We are just now getting into like summer fruit season. I just want my dessert to always have like a little bit of like buttery pastry and fruit. Okay, so ingredients. I have a single recipe of flaky all butter pie dough already made. It's really warm in here. It's hot outside. I'm going to throw this back in the fridge so it stays cold. I have rhubarb. This is a lot of rhubarb. We're not going to need all of this. For the pistachio frangipane, frangipane is an almond cream filling. But today I'm

using pistachio. An egg. I have two eggs out but one of them is going to be for the egg wash on the galette before we bake it. So that's separate. A pinch of salt, a tablespoon of flour, two three tablespoons really of sugar, three tablespoons butter, a lemon. I'm going to use the zest to flavor the frangipane as well as some orange blossom water. You don't have to use this. This is optional. But I had it and it goes really well with all these flavors. For rolling out the pastry I have just some bench flour. And because we have them and they just arrived today, they were at the farmers market. We're going to just throw on some strawberries. Special equipment, you'll need a rolling pin and preferably

like a bench scraper to help you roll out the dough. I am going to make the frangipane. This is going to grind the nuts. So, I'm going to make it with a hand blender. If you don't have a hand blender, you could just grind the nuts in a food processor. You can make the whole thing in a food processor. It doesn't work as well in a blender cuz the quantities are so small. But, a food processor would be fine. You'll need something for obviously for baking the galette. Normally, and if you're working indoors, which I'm sure most of you are, just make it on a sheet tray. But, I'm actually going to put it on I'm going to use my Made In carbon

steel griddle like a baking slab and use that cuz we're going to cook outside. So, I'm going to grab my hand blender and a quart-size container. I use my hand blender a lot because I just think it's so useful, but I never I don't have a great sense of like how many people have one at home. I think it is such a handy tool. Can we put a poll in the Can you do polls? Oh my gosh. Wait, this is helpful. This is good market research. Let us know. We're going to do a poll. Do you have a hand blender? So, I have 2 oz of pistachios.

2 and 1/2, I'm sorry. This is 2 and 1/2 oz of pistachios, a little more than It's like 2/3 of a cup. I'm going to add my sugar. This is 3 tbsp of sugar and I'm going to add the salt also. The salt crystals and the sugar crystals are sharp and so they're going to help kind of like cut up and grind the nuts. So, my nuts are pretty finely ground. So, to this I'm going to add my butter. It's 3 Tbsp. The butter is room temp as is the egg. My one large egg. I'm going to add a few droplets of orange blossom water. I really like with strawberries and rhubarb something kind of perfumed. Then I'm going to add some lemon zest and

I'm going to save the lemon for squeezing a little juice over the top of the tart before I bake it. So, I'll do about a half teaspoon between half and a full teaspoon of lemon zest. So, now we're going to blend this until smooth. So, here is our pistachio frangipane. The reason it's a little loose and it's looser than you would normally see in a typical frangipane is because I scaled everything down, but I left the egg whole. So, there's like a little bit higher proportion of liquid in this mixture, but we're just going to spread it in a thin layer across the pastry. So, I'm going to set this aside and I'm going to prep the fruit now.

The tart's going to be free form and I'm going to I know that I'm going to form it into an oval because I can't do something really wide. The opening to my oven is only 12 in. So, I'm going to do something kind of oblong. I don't know exactly how long I'm going to want the stalks to be, but I'm going to leave them I want to leave them pretty whole. Uh so, I'm just going to trim them down a little bit and I can always trim them again as I'm assembling the tart. So, this one is kind of thin. I'm going to leave this one whole. Some of the bigger ones I'm going to cut lengthwise

into like halves or even thirds. So, this guy I just I love how they look. They're so shiny and they like look like a little ribbons and I just I love rhubarb. So, I'll have a little left over. If I need to, I can trim this up. And then for the strawberries, I'm just going to pull the hulls off. I guess I should I haven't rinsed them yet. Let me rinse them. This is what I mean, you guys. Like life is so much work. Truly. Okay. So, for the strawberries, I'm just going to pull off these are nice and ripe and they're little. The strawberries are ripe and they're little. So, I don't need to really hull them with a knife. I'm just pulling off the greens part.

And I'm going to leave them whole cuz they're so tiny. Uh one thing I didn't pull out at the intro for you to see and I didn't mention as an ingredient, but I have sugar. I'm going to use extra sugar for sprinkling over top. The frangipane only has 3 Tbsp of sugar in it. The pie dough has 1 Tbsp. It's not really sweet. Um and rhubarb is really tart. So, I do want to add I'm going to add like a really generous layer of sugar on the top because it does need a little extra sweetness. Now, I'm just going to cut my lemon. Just squeeze some juice over the top. Set that aside. And the last step before assembly is to just beat my egg for my egg wash and grab that sugar.

A little flour on top. And I always do this step before I rolling out where I lightly beat the pastry with a rolling pin to help soften it, make it a little more malleable. Because if you're going to start rolling cold pastry, it almost always is going to crack. So, when you beat it, it makes it malleable, but it doesn't warm it up at the same time. So, now I'm rolling this out. I had formed the pastry into a circle. Because when I was like, "Oh, I'm making a galette, I'll make it into a circle." And then I remembered after I had already formed it that I can't fit something too wide through the opening of my outdoor oven. So, I'm just sort of rolling it lengthwise and crosswise rather than into a round, and it's going to kind of

naturally form an oval shape. And I see how I'm turning the dough often just to make sure it's like if it sticks to the parchment as you're rolling, it's not the end of the world, but it's just not going to create it's not going to have the texture you want. Now, I'm ready to start building my galette. I'm going to scrape my frangipane out onto the surface. So, I'm just going to spread this out working at about an inch and a half in from the edge. And now, this is really the fun part. This is where I'm just going to start to arrange and drape the rhubarb over top. And I'll trim it as needed to fit across the whole oval.

This natural curve is kind of working for me. I'm taking some of the trim and working that in to any gaps. And now, I'm going to take the strawberries and arrange them. I just love the idea of keeping this like super rustic. All right, it's getting kind of tall, but all this is going to cook down. I think this looks great. I'm going to squeeze some lemon over top. The lemon is there for flavor, but it's also to give something for the sugar to stick to. To like wet it down, sort of. I have my egg. I have my sugar. I'm now going to use the parchment to fold up the edges of the pastry. Because of how tall the rhubarb is, like I don't I'm not going

to These folds are not really going to like hold their shape. It's going to kind of open up as it bakes. But that's fine. So, freezing this is also going to help to maintain the shape. I'm going to brush the surface of the pastry with some of the egg. And now, this is This part's really fun. Just like lots and lots of sugar over top. Focusing on the pastry as well as the fruit. This is a fun episode cuz I feel like a lot of times what I do is like I plan out a recipe, 99% of the time, and it's like, here, I'm going to show you this thing. But it doesn't always represent the kind of baking that I do at home

where I'm not following a recipe, where I'm just like in the mood to make something, or it's for an occasion, or whatever. This is like a reflection of like what I would be making. The rhubarb looks good. The strawberries are in. Like, let's let's make it go at. Okay, so this needs to chill. I'm going to slide it onto the back of a baking sheet, so it's not like you know, the rim isn't getting in the way, so I can slide it on and off. If you were making this at home, you're going to just slide it onto a normal baking sheet. You could even assemble it on the baking sheet, and then stick it in the freezer, and you're going to bake it in your oven at

400, anywhere from 40 to 55 minutes, I would say. Until the pastry is really golden and the fruit is soft. But we're going to do this outside, so we're going to now go outside and make sure the oven is ready and at the right temp. The galette pan is like frozen solid because our PA aka Harris fired up the oven so hot that we've been waiting for it to cool down. We all have places to be, so it's like we're going to go for it. We're talking high fours, low fives. So, the galette's super cold. It's going to drop in temp. We're just going to put it in.

See what happens. Here it is. Look how pretty. Right. In and she goes. And now I'm going to put the door on. There we go. All right. So, you know, I think it's going to bake super fast cuz it's really hot. I'm going to check it in like 20 minutes and see. I got 2 minutes left on the timer which I set for 15 and I can't I already can't wait. So, we're going to check it. The first thing I want to kind of see is like what am I what does the temperature read on here? Oh my gosh, it looks amazing.

It's still 500° in there, but it looks I guess I should rotate cuz what if the back is getting really dark? But the front looks amazing. Oh my gosh. Could this look any better? Oh, it smells so good. Oh my gosh, am I Should I be cooking all my galettes outside at 500°? It's amazing. I've never baked a galette in like 25 minutes, but it looks amazing. This makes me want to bake everything in the oven in the outdoor oven. I've never baked a galette in over 500°. I really wasn't sure what's going to happen and

I guess it's not surprising that it just baked fast. It looks really good. The fruit is cooked and soft. The whole strawberry's got like nice and jammy in the best way and I love the like dark patches and also like look, I can move the whole thing. Like I know it's well baked. This is pretty hot, but we're going to taste it. I'm really excited to try. Ooh. You can see the frangipane, the rhubarb, and our strawberries. I'm so excited to try this. The lemon and the rhubarb go together so well. I get the nuttiness from the frangipane. I'm going to try a strawberry. Mhm. Oh my gosh, it's so good. I'm not baking that much at home these days because I'm working on my next cookbook which is savory.

So it's like this reminds me of what I like so much about baking at home and it's not for a recipe. I'm baking with the seasons. I'm using this oven that I spent so long and frankly a lot of time and money building. And it's like this is the best. I love this. What a great reminder. What are you looking at, Cal? Oh, kitty. Kitty, Ringo. Kitty. I don't know why I'm calling him. He's not going to come.

I know most people are not baking in a wood-burning oven, but you can make this at home in your regular oven. Bake at 400, still pretty hot. Let it get a little bit of color on the surface like just like this and it'll still be so delicious. It's a great time of year for all the summer fruit. Galette is more of like a frame of mind than a recipe. So you can like put anything you want in it, really. This is a I think a perfect version for this time of summer. Thank you so much for watching. We're going to bring you more episodes, more summer baking. Get in the house, kitty cat. And don't forget to like and subscribe. Come here. Get over here.

Kitty. Oh, jeez. Where did you go? See? Come here, cat. Come here. You. Come over here. Jeez.