STRAWBERRY RHUBARB GALETTES WITH HOMEMADE VANILLA ICE CREAM
Serves: Makes 12 individual galettes
- For the ice cream:
- 1 C. Whole milk
- 2½ C. Heavy Cream
- 1 C. Sugar
- 1 T. Vanilla
- .
- For the pie:
- double recipe Pie Crust and egg wash – make according to recipe directions and chill.
- 12 oz. Rhubarb, sliced into ½” pieces
- 2 T. Honey
- 2 T. Water
- 20 oz. Strawberries, stems removed, quartered
- 4 T. Sugar
- 3 T. Cornstarch
- 4 T. Water
- 2 T. Flour
- 2 T. Sugar
- 12 t. Sugar, for topping
- For the ice cream:
- Place the cream, milk,sugar and vanilla in a mixing bowl and whisk until, the sugar dissolves, about 2 minutes. Freeze according to manufacturer instructions. When done churning, place in an airtight container and freeze solid.
- For the Pie:
- Place the rhubarb, 2 T. honey, and 2 T. water in a small sauce pan and bring to a boil. Reduce heat to medium and let simmer for about 4-5 minutes, or until the rhubarb is tender but not mushy.
- Set aside.
- In another sauce pan, toss together the strawberries, 4 T. sugar and 3 T. cornstarch. Stir in the 4 T. water to moisten. Slowly bring to a simmer, stirring with a rubber spatula. Once it reaches a boil and the juices thicken up a bit, remove from heat and stir in the rhubarb mixture. Take care to not over-cook the strawberries so that they won’t be overly mushy once baked.
- Line two baking sheets with parchment paper.
- Roll out the pie dough quite thinly.
- cut 12 6″ circles out of the dough and place 6 on each baking sheet. You may have to get creative to find something 6 inches round to use as a cutter – I used a very, very large drinking glass.
- In a small bowl, mix together the 2 T. flour and 2 T. sugar. Place 1 t. of the mixture in the center of each pie circle and smooth out around the dough.
- Divide the pie filling equally between the each of the pie circles, keeping the filling in the center.
- Fold the edges of each pie circle up and over the filling, all the way around(see pictures).
- Brush the crusts with egg wash.
- Sprinkle 1 t. of sugar on top of the filling of each galette.
- Bake at 400 degrees for 20-25 minutes, or until crusts are lightly golden brown on top.
- Serve topped with vanilla ice cream.
KITCHEN HACK OF THE DAY:
A mixture of flour and sugar sprinkled on the bottom of the pie crust under the filling will stop your pie filling from being soggy or too liquid-y by soaking up the excess liquid and turning into a thick, glossy sauce! This technique is great for pie fillings that contain a lot of fresh, uncooked fruit. Topping your filling with a spoonful of sugar before baking will give you a glossy finish.
Via : https://www.thekitchenmccabe.com/2014/07/18/strawberry-rhubarb-galettes-homemade-vanilla-ice-cream/