Recipes / Cuisine / Dessert

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


  1. 1

    Mix the spelt flour, almond flour, and salt in a medium bowl.

  2. 2

    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.

  3. 3

    Roll the dough into a ball. Wrap and let it sit in the fridge overnight.

  4. 4

    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.

  5. 5

    Toss together rhubarb, strawberries, cornstarch, 5 tbsp sugar, and vanilla together in a medium mixing bowl. Mix well.

  6. 6

    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.

  7. 7

    Brush the dough with the whisked egg half.

  8. 8

    Sprinkle the dough with the remainder of the coconut sugar.

  9. 9

    Bake until the galette is browned, about 40 minutes.

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