Longtime I had lived without fruit galettes! And I don’t understand I haven’t discovered this easy to make and delicious kind of fruit tart earlier. But, everything has its own time and now every summer, I make them quite often. The good thing about fruit tarts and pies is that you can do various combinations so that they are never boring! Today I will share with you Rustic Strawberry & Rhubarb Almond Galette wich which we have just felt in love recently.
After some research, I learned that galette is originally from a Norman word gale meaning a flat cake. You know probably galettes Bretones which are pancakes made of buckwheat flour or Galette des Rois which is a cake filled with frangipane that is being eaten on Epiphany, otherwise, the term galette is used for large cookies in France. But here comes a rustic strawberry & rhubarb almond galette, an easy to make kind of tart using seasonal fruit!
First, you prepare the easy crust which you can even do a day ahead and store it in the fridge (here just be sure you work fast so that the butter doesn’t warm up too much!). Then you roll out the dough and place the almond meal and fruit mix on it, leaving edges of 3 cm free which you after roll inside over the fruit, wash them with beaten egg, sprinkle with sugar and almond slices and bake it. And because we are speaking about a rustic galette, the shape doesn’t have to be perfect and every imperfection here has its charm! So no stress people and let’s make yours! 🙂 For those who like, you can serve it with vanilla ice cream.
Here is the recipe and if you try this strawberry & rhubarb almond galette, please do let me know how it turned out via the below comments or share a picture on Instagram and tag @1001voyagesgourmands. I’ll be happy to see yours!
- 150 g all-purpose flour
- 30 g spelt flour
- 1/2 tsp. salt
- 1 tbsp. granulated sugar
- 100 g cold butter, cut into cubes
- 50 ml ice water
- 300 g strawberries, quartered
- 200 g rhubarb, peeled and chopped into 1/2 cm pieces
- zest and juice from 1/2 bio lemon
- 1 tsp. vanilla extract
- 3 tbsp. granulated sugar
- 1 tbsp. cornstarch
- 1/4 cup almond meal
- 1 beaten egg with one tsp. water for egg wash
- 1 tbsp. granulated sugar for dusting
- 3 tbsp. almond slices
In order to make the pastry, place the flour, salt, sugar, and butter in a food processor and mix together until crumbly. Then add ice water and work out the dough. Form the dough in a ball, wrap it in a foil and place it in the fridge for one hour or overnight.
Take the dough out of the fridge and allow to sit at room temperature before rolling out. Preheat the oven to 180°C.
Prepare the filling: In a bowl, toss the fruit and lemon zest together. In a small bowl, mix together sugar, cornstarch, vanilla extract, and lemon juice and pour it over the fruit mix so that the fruit is well coated in the juice.
Complete the galette: Roll out the dough into a circle of 30-35 cm on a piece of parchment paper and sprinkle it with almond meal, leaving a +/- 3 cm border. Place the fruit mixture on the almond meal and fold the edges of the dough over the fruit mixture. Brush the edges with beaten egg and water mixture, sprinkle with sliced almonds and granulated sugar.
Bake in the preheated oven until the edges are golden brown and the fruit bubbling, for about 45 minutes. Let it cool down for about 10 minutes on a wire rack. You can serve it still a little warm with a bowl of vanilla ice cream if you like.