Strawberry Rhubarb Almond Galette
Recipe by Danielle Wiens
Galettes are the perfect pastry for beginner bakers. Similar to a pie or tart, but guaranteed to cause less stress. Spelt and almond flour make up the base of this galette, giving it a lower gluten content than regular recipes. Strawberry pairs perfectly with rhubarb to create a filling with a tart kick and sweet finish. Cook Time: 60 Minutes + 1 Day
Mix the spelt flour, almond flour, and salt in a medium bowl.
Cut the coconut oil into the flour mix using a pastry cutter or a fork until a pea-like consistency is met with dough. Drizzle in the ice water a few tablespoons at a time. Be careful not to overwork the dough or the crust will become tough and crack.
Roll the dough into a ball. Wrap and let it sit in the fridge overnight.
Preheat the oven to 400°F. Roll out the dough on a well-floured surface to about 14”. Flour as needed to prevent sticking. Transfer to a lined baking sheet.
Toss together rhubarb, strawberries, cornstarch, 5 tbsp sugar, and vanilla together in a medium mixing bowl. Mix well.
Add filling to the center of the dough, and evenly spread it out, leaving a 3” border at the edges. Fold up the edges of the dough over the filling.
Brush the dough with the whisked egg half.
Sprinkle the dough with the remainder of the coconut sugar.
Bake until the galette is browned, about 40 minutes.
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