Easy Strawberry Rhubarb Galette Recipes

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STRAWBERRY-RHUBARB GALETTE



Strawberry-Rhubarb Galette image

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.

Provided by Kardea Brown

Categories     dessert

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 10

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

Steps:

  • 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.

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