Strawberry Rhubarb Galette
This is such a crowd pleaser. I will be making this for gatherings as long as rhubarb is in season. It is the baked brie of desserts, trust me. Also its so pretty!? Such an easy way to impress your friends.
The dough is flakey with just a hint of honey. The strawberries and rhubarb come together perfectly to make a jammy fruity center.
1.5 cups all purpose flour
1/2 cup almond flour
1/4 cup honey
1/2 teaspoon salt
1.5 sticks butter (12 tablespoons)
1/4 cup almond milk + extra just in case
1 cup cut strawberries
1/4 cup rhubarb
2 tablespoons granulated sugar
1 tablespoon chia seeds
3 cups strawberries, cut into 1/2 or 1/4s for large berries
1 cup rhubarb cut into 1 cm pieces
2 tablespoons flour
1/4 cup honey
1 teaspoon vanilla extract
vanilla bean ice cream
more chia seeds
toasted almond slivers
Start by making the dough. Add flour, almond flour, salt to a bowl and mix. Use a box grater to grate the butter into small pieces then add it into the flour and work it into the dough until it’s broken up into pea size pieces and fully mixed in. Mix the honey into the almond milk and then add it to the dough, use your hands or a spatula to mix it in, if it’s not holding together add another splash of almond milk, no more than a tablespoon at a time. Once the dough is holding together, flip it out onto a clean, lightly floured surface and knead it together until it’s homogenous - about 1 minute, add it back to the bowl and keep in the refrigerator until ready to use.
Preheat oven to 375 degrees.
Cut your strawberries and rhubarb. Add the preserves ingredients except chia seeds to a sauce pan or small pot and heat over medium, covered. Check on it often and stir / break up the fruit slightly. Its ready when you can run a spatula down the middle and the sides stay parted. Remove from heat, stir in the chia seeds and then set aside in a container.
Mix together the filler ingredients in a bowl and set aside.
lay out a piece of parchment paper and lightly flour the surface. Place your dough on the parchment paper and lightly flour your rolling pin. Start by making a few indents with the rolling pin to flatten the dough so it’s no longer in a ball, then begin rolling it out. You want it about 1/4 in thick and in an oval shape.
Once you’ve rolled out the dough, spread the jam out evenly, leaving about an inch and a half around the edges. Top the preserves with the filling mix, again leaving space around the edges. Next fold the edges in, pinching where necessary.
Scramble an egg really well with 2 tablespoons of water and brush it on the edges of the galette then sprinkle it with granulated or coarse sugar.
Bake for 50 minutes, rotate after 25 minutes to ensure even cooking. After 50 minutes remove it from the oven and sprinkle the pools of liquid with chia seeds to soak it up - let sit for five minutes then top with a scoop of vanilla bean ice cream, more chia seeds and toasted almond slivers.
You can serve it family style and just take bites as is or cut it like a pizza, enjoy!!
If you are pressed for time and want a couple of short cuts - use pre-made pie dough and pre-made strawberry or rhubarb preserves, just make sure its a high quality jar and not something like welches... please.