My sister, DO, and her daughter, MO, were on a week-long vacation in the island of Crete in Greece. They called me a couple of days ago to tell me that everything was great, they were doing good, and would be arriving home today. We live 5 minutes away from the regional airport, so I invited them to have lunch with us. I wanted to hear all the details of their holiday - the food, the people, the hotel, and most especially, the beach! It's been almost 2 years since I was at the beach and I miss it immensely. I wish I could take off to the beach like the gals did, but I can't. DO and SO arrived an hour before lunch and regaled us with their holiday stories. They also brought us some mementos and souvenirs from their trip which was really thoughtful of them! I listened to them while I prepared us some Chicken Fricasee, which did not turn out good enough for me to blog about. On the other hand the dessert was a marvelous surprise. It turned out even better than I imagined. When I prepared it, I was originally thinking of making a double-crusted pie, but one of the store-bought crust smelled weird and I threw it away. Then I thought of making a crumble topping, but I wanted something easier to make while stirring the Chicken Fricasee. Finally, after I poured the strawberry-rhubarb mixture to the crust, I thought what about just folding over the edge of the crust and bake it that way. It turned out to be amazing. I especially loved the combination of the tartness of the rhubarb and the sweetness of the strawberries. And I later found out that there was a name to this dessert - Galette.
In a saucepan, put 250 grams of sliced rhubarb and 250 grams of diced strawberries.
Add 150 grams of sugar, 1 sachet of vanilla sugar, and 3 tablespoons of flour.
Cook on medium heat. Stir until the fruits soften and the mixture thickens.
It should be jam-like. Dip your wooden spoon in and if it covers the back, then you can turn off the heat.
Roll out a store-bought pastry crust on a baking dish. I lined the dish with a baking sheet first so that it doesn't stick to the pan. Poke the crust with a fork several times.
Pour the strawberry-rhubarb mixture.
Fold the edges over and poke with a fork.
Bake in a 200 degrees Celsius preheated oven for 25-30 minutes. Remove and let it cool for an hour or two.