Scottish Strawberries, and a Roasted Rhubarb Galette

Strawberries We moved to Scotland in early June, and I couldn’t wait for strawberry season to arrive. Scottish strawberries seem to fill the shelves in the UK for weeks on end each summer, and now I was getting a chance to see what all the fuss was about.

I wanted more than a few juicy gems in our morning cereal, though (even if this is still my favorite way to enjoy the freshest strawberries).

So, two sunny July weekends in a row, we went out to Craigie’s Farm, just outside of Edinburgh. I had done a quick scan of pick your own farms in Scotland and was surprised, pleasantly, to find that there were a few within an easy drive from the city. We chose Craigie’s for our first trip so that some of our friends (and their children) could join without making it a full day’s commitment.

Craigie's fieldsOut the greenhouse We did a fair amount of berry picking when I was growing up, and I remember hot, sticky afternoons and stained fingers at the end of it all. Most of my memories are of raspberry and blueberry picking, but strawberries meant working your way along rows of low-lying berries, generally crouched down and hunched over to find the brightest among them. Craigie’s grows their strawberries at shoulder height, making the whole afternoon a lot easier than usual – even pregnancy friendly for one of those who joined us.
Greenhouse Strawberries raised Pregnancy strawberries Among other kitchen successes this summer, our first strawberry picking adventure of the year resulted in a roasted strawberry and rhubarb galette. The roasted filling was adapted from Ladystiles, printed on Food52, originally inspired by Heidi Swanson. I shared the galette recipe (in savory form) in the first issue of Freckle. magazine this winter. Together, this dessert disappeared before I got more than one sorry photo…
Roasted rhubarb and strawberry galette We’ll be coming back to you next year.

Roasted Strawberry and Rhubarb Galette

2 cups / 400g strawberries, hulled and halved
3 cups / 300g chopped rhubarb
1/4 cup / 165g maple syrup
1/4 cup / 60ml white wine
1 Tablespoon / 15ml Sherry (or balsamic) vinegar
1 teaspoon / 4g sea salt
1 cup / 250g ricotta
2 teaspoons / 8g sugar

1.5 cups / 175g plain four, more for rolling out
1 Tablespoon / 12g sugar
1 stick / 115g butter, very cold and diced
1 large egg, beaten
Very cold water
Milk for glazing
Sugar for dusting

Place flour and sugar in a medium bowl and add diced butter. Combine flour and butter with a fork or use your hands to mix until you have course crumbs. Add egg and mix gently until mixture just comes together (do not over mix, as you want pockets of butter to remain). Add only as much ice-cold water as you need to form a loose ball. Place dough in cling film, form a disc and chill in the refrigerator for at least an hour (up to overnight).

Pre-heat oven to 180 C / 350 F and line a roasting tray with parchment paper. Combine strawberries, rhubarb, maple syrup, wine, vinegar and salt in a mixing bowl and pour the whole mixture into the prepared roasting tray. Roast the fruit for about 40 minutes, or until the juices thicken the rhubarb is tender. (Note: if you are using the fruit only for the galette, you may consider reducing this time slightly. The fruit will spend more time softening while you bake the galette, so just look out for the juices to start thickening enough that you won’t lose them in the final recipe.)

Stir sugar into the ricotta and set aside.

When the dough has been chilled long enough and you are ready to make your galette, line a sheet pan with parchment paper and pre-heat oven to 180 C / 350 F. On a floured surface, roll out dough in a rough circle until 1/2 cm thick. Move crust carefully to center of prepared pan and layer ricotta, then roasted filling evenly on top, leaving a one inch edge. Fold remaining edges of the crust over the filling and secure lightly by folding over itself. Lightly brush a spoonful of milk over exposed crust.

Bake until the crust is evenly browned, 45-60 minutes.

Notes for next time: I thought the base could have been creamier, but others liked the ricotta. What you’re looking for is something to keep the juices in place, but I would like to try this mascarpone next time. Since the galette is in the oven for such a long time, I have suggested in the notes above that I’d reduce the original roasting time of the fruit. I suspect this will still result in the deep flavors you are after, while retaining some of the fruits’ bite. In that case, I’d reduce the roasting liquid slightly.


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