Strawberry Rhubarb Galette (Tart)
Author: Bryanna @ wholesomelyfit.com
Recipe type: Dessert
Serves: makes 4 galettes (depending on size)
- For the Crust
- 2 c all purpose flour
- 1 c whole wheat flour
- 1 tsp salt
- 1¼ tsp raw sugar
- 1 c + 5 Tbs unsalted butter (21 Tbs), cold
- ⅓ - ½ c cold ice water
- For the Filling
- 2½ c sliced strawberries
- 2½ c rhubarb, thinly sliced
- 3½ tbs whole wheat flour
- ¾ c raw sugar or coconut sugar
- 1 c water
- 2 Tbs unsalted butter
- To Make Crust:
- Pulse flour, sugar, and salt in food processor to combine. Add butter, and pulse until combined and crumbly.
- Slowly add ice water to dough, pulse until dough begins to form.
- Transfer dough to bowl and kneed dough together.
- Divide into 4 chunks and cover dough, placing in fridge to chill for 30 minutes.
- To Make Filling:
- Combine strawberries, rhubarb, sugar, flour and water in large bowl.
- Heat oven to 400 degrees. Soften dough at room temp for 5 minutes.
- On a floured surface, roll each chunk to about ¼-1/2 inch thick, about 10-12 inches in diameter.
- Place dough on parchment lined cookie sheet, top with filling leaving 2-3 inches on the borders. Fold edges over.
- Place in fridge to chill for 30 minutes.
- Brush crust with some water (or left over filling juice). Dot filling with butter.
- Bake for 35-45 minutes, until filling is bubbling and crust is golden.
Recipe by Wholesomely Fit at https://wholesomelyfit.com/2015/07/06/strawberry-rhubarb-galette-tart-eating-local/
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