strawberry rhubarb & ginger galette
I feel like such a lady making a galette, like it’s a real grown up thing to do. Because I am a grown up… I guess? And I’m a fancy lady, obviously.
I’ve already discussed my love of rhubarb. It’s a tart spring vegetable that’s perfect mixed with berries, lemon and ginger. Those are all of my favourites, and for this sweet treat, they got together and made a baby and it’s a little personal sized galette that’s too cute for words, so I’ll let it do the talking.
This recipe was inspired by Fettle Vegan.
strawberry rhubarb & ginger galette
Crust
- 1 + 1tbsp cup GF flour (I used Bob’s All Purpose GF Flour)
- 1tbsp coconut sugar + more for dusting
- pinch of rock salt
- 1/4 cup cold grass-fed butter (or Earth Balance to make it vegan)
- 1/4 cup ice cold water
- melted coconut oil for brushing
Filling
- 1 cup organic strawberries, sliced
- 2 cups rhubarb, sliced
- 1 tsp ginger, chopped
- 1 tbsp fresh lemon juice
- 1 tbsp maple syrup
- 1 tbsp tapioca starch
Instructions:
Mix the flour, sugar and salt together in a bowl. Add in the butter and mash together with knives (or your fancy dough cutter thingy like me, cause I’m fancy).
Finally, add the water and mix together with your hands. Make two dough balls and place into the fridge while you prepare the filling.
Prepare all the filling ingredients and mix together.
You can roll the dough out with a rolling pin, but I found it easy to use my fingers on a piece of parchment paper. Then carefully transfer the dough into the pre-greased iron skillet (or pie dish, I used one of each). Drop in half the filling and now the fun part! Fold the dough over and tuck the filling in like it’s bed time. Brush the melted coconut oil over the crust and dust a little bit of coconut sugar on top.
Bake at 325 for about 45 minutes. Enjoy solo or with some ice cream if you’re feelin’ real fancy!
Makes two small (personal) galettes