- Sour Cream Pastry
- 2 and ¼ cups all purpose flour
- ¼ cup cake flour
- 1 tsp salt
- 1 tsp sugar
- ½ cup cold unsalted butter cubed
- ½ cup cold shortening cubed
- ¼ cup plus 2 TSBP sour cream
- 2 TBSP ice water
- Strawberry-Rhubarb Galette Filling
- 5 cups rhubarb chopped, 2 cups strawberries quartered
- ¾ cup sugar
- 1/3 cup flour
- 1/3 cup store-bought or home-made amaretti crumbled
In a food processor, blend dry ingredients. Then add butter and shortening and process until the mixture looks like course meal. Mix sour cream and water together and add to the bowl and blend together until pastry starts to come together in a ball. Bring together into a ball, divide in two, flatten and wrap in plastic wrap to cool in the fridge or to freeze.
For the galette, use one half of the pastry. Roll out in a circle at a thickness of ¼ inch. Remember to leave 2 ½ inches that will fold over the strawberry-rhubarb mixture. Place the pastry on a parchment line rimless baking pan.
Strawberry-Rhubarb Galette Filling
5 cups rhubarb chopped, 2 cups strawberries quartered
¾ cup sugar
1/3 cup flour
1/3 cup store-bought or home-made amaretti crumbled
Sprinkle the amaretti on top of the rolled-out pastry. Mix remaining ingredients and pile in the middle of the pastry. Spread around leaving 2 ½ inch edge. Fold the pastry over the filling, pleating it to create the edge. Bruch the pastry with an egg wash and sprinkle with sugar.
The filling will look nicer if you brush the fruit with a glaze such as melted apple or rhubarb jelly.
Bake in the lower rack of a 425-degree oven for 10 minutes. Then reduce heat to 375 and bake for another 50 – 55 minutes.