Strawberry Rhubarb Galette
Time: 55-60 minutes
Servings: 8 servings
Ingredient
- 1 ½ C All-Purpose Flour
- ¾ C Unsalted Butter, cold-cut into small cubes
- ¼ tsp Salt
- ¼ C to ⅓ C Ice Water
- 4 T Ground Almonds
- 2 ¾ C Rhubarb, cut into ¾” pieces
- 2 C Strawberries, hulled & thickly sliced
- 2 T Cornstarch
- ⅓ C Sugar
- 1 tsp Vanilla Extract
- 1 Egg Yolk + 1 T Milk, for brushing
Instructions
- Prepare the Dough. Pulse the flour, salt and butter in a food processor, until you get a crumbly consistency and pea-size bits of butter are visible. Add water, one tablespoon at a time, until the dough forms into a rough ball (about 1⁄4 cup of water). Wrap the dough in plastic wrap and chill in the fridge for about 20 minutes.
- Preheat the oven to 400° with the rack in the middle. Line a large baking sheet with parchment paper.
- Remove the dough from the fridge. Transfer it onto a lightly floured surface and roll it out to a 16” circle. Transfer the dough to the lined baking sheet.
- Spread the ground almond onto the dough, leaving a 2” border around the edge.
- Combine the rhubarb, strawberries, cornstarch, sugar, and vanilla extract in a large bowl.
- Toss gently until evenly coated.
- Arrange the strawberry rhubarb mix on top of the dough, still leaving a 2” border around the edges.
- Fold the edges of the dough up over the fruit to create a border.
- Whisk the egg yolk and milk in a small bowl and brush the egg wash around the folded border.
- Bake for 35-45 minutes or the edges look dry and golden.
- Let the galette cool for 30 minutes before transferring to a cooling rack.
- Enjoy the galette warm or chilled.
Go Rogue by serving with a scoop of Cinnamon Red Hots Custard.
Want Chef Jeff to make this delicious dessert for you? Contact us at www.TheRogueChef.com.