Strawberry and Rhubarb Galette

Votes: 1

Time: 1 hour 20 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 350, total fat 16 G., saturated fats 6 G., proteins 3 G., carbohydrates 50 G., fiber 3 G., cholesterol 25 mg, sodium 208 mg, sugar 19 G.

A French galette is essentially a free-form pie with a filling that even a beginner can handle. Tart rhubarb and sweet strawberries are a match made in heaven, and layered with almond paste, it's simply magnificent! To prevent the filling from leaking out the sides, stack two layers of dough and tuck the edges under. A sprinkle of sugar and flaked almonds adds extra crunch.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 package (400 g) of chilled pie dough
Premium flour for working with dough
350 g fresh rhubarb, thinly sliced (or defrosted)
350 g fresh strawberries, halved
2 tablespoons cornstarch
0.5 cup + 2 tablespoons granulated sugar
110 g almond paste
1 large egg yolk
1/4 cup finely chopped almonds
Sweetened whipped cream or vanilla ice cream, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: strawberry, rhubarb, French dough, eggs, almond paste, starch

Cooking the dish according to the recipe:

Preheat oven to 190°C.
Stack two circles of dough and roll them out on a lightly floured surface to a diameter of about 30 cm. Transfer to a parchment-lined baking sheet. Set aside.

In a medium bowl, combine the rhubarb, strawberries, cornstarch, and 1/2 cup granulated sugar. Set aside. Roll the almond paste into a 25cm circle.
Spread the almond paste over the dough. Spread the strawberry and rhubarb filling evenly on top, leaving a 5 cm border around the edges. Fold the edges of the dough up, placing them over the edges of the filling.
Whisk the egg yolk with 1 teaspoon of water in a small bowl. Brush the edges of the galette with the water and sprinkle with the almonds and the remaining 2 tablespoons of granulated sugar.
Bake until the filling is bubbling and the edges are golden brown, 35 to 40 minutes. Let cool slightly and serve with whipped cream or ice cream.

Author of the recipe - Kardea Brown is an American chef, caterer, and television personality.

Categories:

recipe / Calorie content of prepared meals / Summer dishes / Desserts / Fruit desserts / Sweet pies, tarts and casseroles / French cuisine