Rhubarb Almond Galette With Strawberry Whipped Cream Recipes

STRAWBERRY-RHUBARB GALETTE WITH BUCKWHEAT CRUST

Steps:

• Dough:
• Whisk all-purpose and buckwheat flours, sugar, and salt in a large bowl to combine. Add butter and work into dry ingredients with your hands, mashing it into big flat pieces and smooshing it between your palms into the flour, until you have pea- and nickel-size pieces.
• Drizzle 1/4 cup ice water over mixture and rake it in with your fingers until evenly dispersed. Squeeze clumps with your hands to moisten until a shaggy dough forms, then turn out onto a work surface.
• Gather dough together, pushing and working it into a ball, then flattening it, until only a few dry spots remain. Pat into a 3/4"-thick square. Using a bench scraper or knife, divide dough into 4 pieces. Stack pieces on top of one another, placing any unincorporated dry bits in between layers, and press down to combine. Form dough into a 3/4"-thick disk and wrap tightly in plastic. Chill until firm, at least 2 hours and up to 3 days.
• Filling and assembly:
• Preheat oven to 400°F. Roll out dough on a well-floured surface to a 14" round, rotating dough and tossing more flour underneath as needed to keep it from sticking. Transfer dough to a large parchment-lined rimmed baking sheet (most galettes will spring a leak at the creases of the pastry, even for pros). Place rhubarb, strawberries, cornstarch, and 1/3 cup sugar in a medium bowl. Scrape in vanilla seeds and discard pod; toss ingredients to evenly distribute.
• Mound filling in center of dough, making sure to scoop up all the sugar and cornstarch in bowl, and spread out, leaving a 2" border around edges. Fold dough up and over filling, overlapping slightly. Brush dough with egg and sprinkle dough and filling generously with sugar.
• Bake galette until filling is bubbling and crust is deeply browned, 40-50 minutes. Let cool slightly. Serve topped with whipped cream.

STRAWBERRY-RHUBARB GALETTE

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.

STRAWBERRY GALETTE

Steps:

• Heat the oven to 400 degrees F/200 degrees C.
• For the pastry: Mix the flour, sugar, and salt. Add the butter and work with the fingers to a crumbly texture. Mix the water in quickly until the dough just holds together. Pat into a disk, wrap and refrigerate half an hour.
• Mix the almonds, flour and sugar. Roll out the chilled dough into a circle and set on a baking sheet. Spread the almond mixture over, leaving a 3 inch/7.5 cm margin. Toss the strawberries with the additional sugar and arrange on top. Fold the edges of the galette dough up over the berries and bake until the crust is crisp and golden, 20 to 25 minutes. Serve warm with sweetened whipped cream, flavored with vanilla or cinnamon.

GALETTE OF STRAWBERRIES AND RHUBARB

Steps:

• Preheat oven to 425 degrees.
• Mix the flour and salt. Work in the butter by hand, in a mixer or in a food processor until the mixture is crumbly. Add just enough water so the dough can be gathered in a ball.
• Roll dough in a circle 10 inches in diameter. Set it on a baking sheet.
• Mix the pecans and brown sugar together. Sprinkle one-third of this mixture over the pastry, to within an inch of the edge. Toss the rhubarb with one-third of the pecan mixture and spread them over the pecan mixture already on the pastry. Arrange the strawberry halves on top, sprinkle with the remaining third of the pecan mixture and drizzle with melted butter.
• Fold in the one-inch border of the pastry, partially covering the edge of the filling.
• Bake 40 minutes, until the pastry is golden brown and the filling is bubbling. Serve warm or cooled, with whipped cream or ice cream if desired.

STRAWBERRY GALETTE

Steps:

• Whisk the all-purpose flour and the almond flour in a large bowl, then set aside. (It's best to stick it in the freezer for about 15 minutes until ready to use, to ensure a well-chilled dough.)
• Slice 3 tablespoons of the butter as thinly as possible without getting obsessive about it. (It's OK if pieces break.) Cut the remaining 5 tablespoons of butter into 1/2-inch cubes. Keeping the sliced butter and cubed butter separate, set the butter in the fridge to chill until ready to use.
• In a small bowl or measuring cup, mix the 1/4 cup yogurt with 1 tablespoon of the water and keep cold in the fridge until ready to use.
• Whisk the flour mixture with the 1 teaspoon sugar and the salt. Spread the cubed butter pieces over the flour and cut the butter into the flour using a pastry blender or your fingers until the chunks look slightly smaller than pea size. Toss the butter slices with the flour mixture, separating them as you go, then gently press them into the flour between your fingers into flat sheets. (This extra step is helpful in creating pockets of steam, which will make for a flakier crust, an added bonus for pie dough makers of any skill!)
• Drizzle the chilled yogurt over the flour and butter mixture. Use a spatula or a wooden spoon to toss and combine. If the dough seems dry, drizzle with 1 tablespoon of the ice water, and continue tossing and combining, incorporating any dry flour bits at the bottom of the bowl and scraping off the spatula as you go, until the mixture just comes together in a mound. If needed, drizzle more ice water, 1 tablespoon at a time, without allowing the dough to get too wet.
• Transfer the dough to a large piece of plastic wrap, then press the dough into a 6-inch disk and wrap well. Refrigerate for at least 2 hours or up to 3 days.
• Heat oven to 400 degrees with the rack in the center position. Line a sheet pan with parchment paper.
• Prepare the filling: Place 1/2 cup sugar and the lemon zest in a large bowl and rub the lemon zest into the sugar with your fingertips. Add the strawberries, cornstarch and salt; mix well to combine, making sure the cornstarch is well incorporated. Add up to another 1/4 cup sugar if desired, depending on the sweetness of your strawberries and your desired level of sweetness.
• Dust your countertop with flour, then transfer the chilled dough to it and sprinkle a little flour on top of the dough. Roll the dough out to a 12- to 14-inch round, lightly flouring as needed. (It's OK if the edges break and the shape isn't perfectly round.) Gently transfer the dough by rolling it over a rolling pin and onto the prepared baking sheet. (At this point, if you've forgotten something, like preparing the egg wash, or if your dough has warmed up slightly, place the sheet pan in the fridge for a few minutes.)
• Mound the strawberries and their juices in the middle of the dough and leave a 2-inch border. Fold the border over the fruit, pleating as you fold and leaving the center of the galette exposed. Brush the crust with the egg wash and sprinkle with sugar.
• Bake until the crust is golden and the strawberries are bubbling, about 35 minutes. It's OK if some juices leak. Cool on a wire rack for 1 hour and serve.