Strawberry Rhubarb Galette

Strawberry Rhubarb Galette could be just the lacto ovo vegetarian recipe you've been looking for. One portion of this dish contains approximately 11g of protein, 43g of fat, and a total of 729 calories. This recipe serves 4. For $1.81 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. 160 people have made this recipe and would make it again. This recipe from The Faux Martha requires pie crust, water, orange juice, and sugar. It will be a hit at your Mother's Day event. It works well as a beverage. Overall, this recipe earns a good spoonacular score of 59%. Similar recipes include Strawberry Rhubarb Galette, Strawberry Rhubarb Galette, and Strawberry-rhubarb Galette.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Whisk together flours, sugar, and salt. If you don’t have oat flour on hand, finely grind rolled oats in food processor.Using a pastry blender, cut butter into flour until it is edamame-sized. (You may be tempted to cut the butter into smaller pieces, however, as you add the water and continue to work the dough, the size of the butter will decrease.)Add in the cold water. Use a pastry fork and work dough until it comes together. Gently knead with hands to incorporate any loose pieces. Do not overwork dough.Shape dough into a disk, and wrap in plastic wrap. Refrigerate for at least an hour.Preheat oven to 375°. Line a baking sheet with parchment paper or Silpat; set aside.In a bowl, add rhubarb, strawberry, orange juice, sugar, flour, and nutmeg. Stir and set aside.Meanwhile, divide dough into 4 equal pieces. On a well floured surface, roll each out into a circle, about 1/8-inch thick.Add rhubarb mixture into the center of dough, leaving about a 2 1/2-inch border all the way around. Fold dough around the fruit mixture, pressing gently to adhere the folds. Brush edges of dough with egg, and sprinkle with turbinado. Transfer to freezer for 10 minutes.Bake until crust is golden brown and juices are bubbling, 35 to 40 minutes. Allow to cool. Serve warm or at room temperature with a scoop of homemade vanilla ice cream. Duh.

 

Step by step:

1. Whisk together flours, sugar, and salt. If you don’t have oat flour on hand, finely grind rolled oats in food processor.Using a pastry blender, cut butter into flour until it is edamame-sized. (You may be tempted to cut the butter into smaller pieces, however, as you add the water and continue to work the dough, the size of the butter will decrease.)

2. Add in the cold water. Use a pastry fork and work dough until it comes together. Gently knead with hands to incorporate any loose pieces. Do not overwork dough.Shape dough into a disk, and wrap in plastic wrap. Refrigerate for at least an hour.Preheat oven to 375°. Line a baking sheet with parchment paper or Silpat; set aside.In a bowl, add rhubarb, strawberry, orange juice, sugar, flour, and nutmeg. Stir and set aside.Meanwhile, divide dough into 4 equal pieces. On a well floured surface, roll each out into a circle, about 1/8-inch thick.

3. Add rhubarb mixture into the center of dough, leaving about a 2 1/2-inch border all the way around. Fold dough around the fruit mixture, pressing gently to adhere the folds.

4. Brush edges of dough with egg, and sprinkle with turbinado.

5. Transfer to freezer for 10 minutes.

6. Bake until crust is golden brown and juices are bubbling, 35 to 40 minutes. Allow to cool.

7. Serve warm or at room temperature with a scoop of homemade vanilla ice cream. Duh.

Nutrition Information:

covered percent of daily need