Galette with rhubarb and strawberry
1 hour, 2 hours of dough stabilization
Rhubarb is a very underrated vegetable. Yes, yes, it is a vegetable, just like asparagus or artichoke. Rhubarb is used in desserts because of its interesting taste and aroma. And it goes well with berries and spices.
I can say from my own experience that this vegetable is unpretentious: I planted a bush and it has been growing for several years in a row. Every year in May, I cut the stalks and this is enough to make several pies or galettes.
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Mix flour with sugar. Quickly grate the butter and grind into crumbs.
Gradually add water and knead an elastic dough.
Wrap the dough in food film and leave to stabilize in the fridge for two hours.
Prepare almond cream. This is an optional step, galettes can be made without cream.
Put 40 gr of soft butter, almond flour, sugar, 10 gr of wheat flour and 1 egg in a bowl. Mash everything with a fork. Transfer to a pastry bag.
Prepare the galette filling. Peel the rhubarb and cut it into small pieces, cut the strawberries into quarters.
Add sugar and corn starch to strawberries with rhubarb. Stir.
Divide the dough into two parts. Roll out one at a time, first sprinkle the table with flour. Transfer the rolled-out dough to a baking tray lined with baking parchment.
Place the cream from the bag in a circle, but it is important to leave free space from the edges.
Put the filling on the cream.
Wrap the edges of the galette. Brush with crust mixture and sprinkle with sugar or almond flakes.
Bake for 30-40 minutes at 180 °C.