Corona Cookbook: Strawberry Rhubarb Pear Galette

When Life is Bitter Sweet

By: - May 08, 2020

Dessert in the time of Quarantine - Strawberry Rhubarb Pear Galette

Quarantine themes for the baker:

In it together:  fruit complements

Forgiveness: a dough that forgives a heavy hand,  Amen.

After scoring 25 pounds of flour from COSTCO otherwise unavailable at the grocery store, it felt safe to splurge on a dessert – something new -  une galette (open faced rustic tart). The rhubarb patch offers up a few scrawny stems so I paired a cup of rhubarb with sad strawberries from the fridge hanging out with an equally rejected, too soft Bartlett pear.


1 ¾ C flour                           1/3 C sugar

¼ C Cornmeal (Polenta)   1 stick cold butter – cut into pieces

½ tsp salt                           1/3 c buttermilk (or ice cold water)

Mix the flour mixture with the butter. When butter well worked in, slowly add buttermilk. If not enough to shape into a ball add more liquid a little at a time. Wrap up the dough and refrigerate for an hour.


4 C fruit                            ½ C sugar

2 Tbs flour                        Small amount of cinnamon

Juice of ½ lemon             Zest of 1 orange or ½ lemon zest

A couple of splashes of rosewater if you have it


Roll out the dough on a piece of parchment paper. (Makes it easier to transfer to the cookie sheet.) Approximately a 14 inch disk.

Dump the fruit on to the center of the disk.

Overlap the dough to seal the fruit from leaking.

Dot the fruit with 1 Tbsp. butter and brush the crust with a beaten egg.

Preheat the oven to 375 degrees. Bake for 1 hour or until the crust is brown and the fruit bubbling.  

Serve warm. If available, a dollop of ice cream would be too much to hope for.