A galette is essentially a freeform pie, so if you’re not an expert baker, this recipe is for you. Tart and sweet, rhubarb and strawberries top nutty and delicious almond paste—a match made in heaven! I like to double-stack refrigerated pie dough to prevent the filling from leaking out the sides.
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- One 14.1-ounce package refrigerated pie crusts
- All-purpose flour, for rolling
- 3/4 pound rhubarb, sliced (or use frozen, cut rhubarb, thawed)
- 3/4 pound fresh strawberries, halved
- 2 tablespoons cornstarch
- 1/2 cup plus 2 tablespoons granulated sugar
- Half an 8-ounce package almond paste
- 1 large egg yolk
- 1/4 cup sliced almonds
- Sweetened whipped cream or vanilla ice cream, for serving
Instructions
- Preheat the oven to 375 degrees F.
- Stack the two discs of dough on a lightly floured surface and roll into a disc about 12 inches wide. Transfer to a parchment paper-lined baking sheet. Set aside.
- Toss together the rhubarb, strawberries, cornstarch and 1/2 cup granulated sugar in a medium bowl until combined. Set aside. Roll out the almond paste into a 10-inch circle.
- Place the almond paste on the dough. Top evenly with the strawberry-rhubarb filling, leaving a 2-inch border around the edges. Fold the dough edges toward the center of the galette, up and over the edges of the filling, overlapping as needed.
- Whisk together the egg yolk and 1 teaspoon water in a small bowl. Brush on the edges of the galette and sprinkle with the almonds and remaining 2 tablespoons granulated sugar.
- Bake until the filling is bubbly and the edges are nicely browned, 35 to 40 minutes. Let cool slightly before serving with whipped cream or ice cream.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 350 |
| Total Fat | 16 g |
| Saturated Fat | 6 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 3 g |
| Sugar | 19 g |
| Protein | 3 g |
| Cholesterol | 25 mg |
| Sodium | 208 mg |
Reviews
On TV she said rhubarb is a root. No it’s a stem
Jiiiiiii
Yes I did and it was reallyie good very happy to say I will try more of miss brown dishes
Very tasty. Partner who loves not-too-sweet sweets loved it.