For most people, Memorial Day is associated with white: generally, it signals that it's time to ditch your winter blacks and that it's finally safe to lighten up with all white outfits for summer. BKTX associates it with red, because summer time means an overload of some of our favorite all red substances: watermelon, barbecue, ketchup, and strawberries. This Memorial Day, we're looking forward to breaking out our white dresses and immediately dripping strawberry sauce all over them, because the only thing better than sticky fingers stained red from fresh berries is a bubbly strawberry rhubarb pie. We experimented with Strawberry Rhubarb Galettes, and these babies are really the best way to ring in the new season — don't skimp on the whipped cream, these tarts are TART!
Strawberry Rhubarb Galettes
All-purpose flour
1 package (14 ounces) frozen puff pastry, preferably all-butter, thawed
8 ounces rhubarb, trimmed and sliced 1/4 inch thick (1 1/2 cups)
8 ounces fresh strawberries, hulled and sliced 1/4 inch thick (1 1/2 cups)
1/2 cup sugar
1 tablespoon cornstarch
1/8 teaspoon coarse salt
1 large egg white, lightly beaten
Preheat oven to 400 degrees. On a lightly floured surface, roll out pastry 1/8 inch thick. Cut into 5 squares; arrange on 2 parchment-lined baking sheets.
Stir together rhubarb, strawberries, sugar, cornstarch, and salt. Arrange 1/3 cup mixture in center of each pastry square. Fold edges in; crimp to form rounds. Brush edges with beaten egg white. Freeze until firm, 20 minutes.
Bake, rotating sheet halfway through, until golden brown and fruit is bubbling, 30 to 35 minutes. Transfer to a wirerack to cool. Serve with whipped cream.
Recipe Adapted from Martha Stewart