Delicious strawberry and rhubarb rustic galette
No more complications, the rustic galette is the simplest and most fashionable way to prepare a pie. It's beautiful, easy, tasty and delicious, everything we love in a desert!
Portions 8
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Équipements
Ingredients
Pour la pâte sablée (ou une pâte du commerce)
- 210 g flour
- 130 g butter soft
- 1 egg
- 50 g confectioner's sugar
- 30 g sugar
- 30 g almond flour
- 1 pinch of salt (about 2 g)
Pour la garniture
- 400 g strawberries
- 400 g rhubarb
- 50 g sugar + 3 tbsp
- 2 tbsp flour
- 2 tbsp almond flour
- 1 egg yolk or milk (to brush the dough)
Instructions
For the shortcrust pastry (or a store-bought dough).
- Put the soft butter in the bowl of the stand mixer. Add the sugar and confectioners' sugar, salt and almond powder. At low speed, blend until you have a dough.
- Add the egg.
- Gradually add the flour and mix until you obtain a homogeneous paste.
- Take the dough out of the bowl and knead it for 1 to 2 minutes on a floured counter.
- Film the dough and place it in the refrigerator for at least 2 hours.
For the filling
- Hull the strawberries and cut them into quarters.
- Cut the rhubarb into small pieces.
- In a bowl mix the almond powder, flour and 50 g. of sugar. Add the fruit and mix well.
Preheat oven to 200°C (400°F)
- Take the dough out of the refrigerator.
- Roll out the dough on a floured counter, then place it on a baking sheet lined with parchment paper (or silicone mat).
- Spread the fruit mixture over the dough, leaving about 1 inch border.
- Fold the border over the fruit.
- Brush the edges of the pastry with egg yolk (or milk) and sprinkle the remaining sugar over the entire pie.
- Bake 30 min, or until golden brown (if using milk it will be lighter).
- For even more pleasure, serve with a scoop of vanilla ice cream.