Rhubarb & Strawberry Galette
Rhubarb And Strawberry Galette the perfect summer dessert severed warm with a scoop of ice cream or room temperature the next day, it is delicious either way! For this recipe I went to Bon Appetit Magazine to try out a new dough. This dough does not involve the food processor instead you roll out the butter and flour and fold together to make a flakey crust.
Fillings for Galette can be so fun because the combinations are endless. Different seasons and different spices can really change up the outcome! In June Rhubarb and Strawberries makes sense because they are in the peak of their season. We have beautiful rhubarb plants in our yard that give us plenty of rhubarb for galettes, pies, jams and more!
The filling is super easy with just a few ingredients! Diced rhubarb and strawberries and add to a mixing bowl. Add a 1/2 Tbs. of lemon juice, 1/4 Cup brown sugar, cinnamon, nutmeg, and coat fruit in arrow root. Place the mixture in the middle of the rolled out dough and fold in the sides. We like to brush the top of the dough with egg wash and turbindao sugar for extra crunch and sweetness. For those super hot nights we like to bake in our Breville toaster oven. It keeps the house nice and cool and the electric bill down!
