Making Gluten-Free Strawberry Rhubarb Gallette with Siobhan Muir

Описание: To be fair, when I saw this recipe, I didn't know what it was, but it said "dessert, pies, and tarts" on it so I thought I would try it. It's traditionally used for Beltane celebrations. It's a fun tart and sweet combination that works well gluten-free.

INGREDIENTS FOR DOUGH

1/2 cup butter, cold
1 1/3 cups gluten-free 1:1 baking flour
1/2 cup cornmeal
2 Tbsp powdered sugar
1/4 tsp salt
1/2 cup water

INGREDIENTS FOR FILLING

2 cups sliced strawberries
1 cup rhubarb sliced into 1/4 in (7 mm) pieces
1 Tbsp cornstarch
2 Tbsp powdered sugar (for fruit)
1/4 cup sugar
1/4 cup almond flour
1 large egg, beaten
1 Tbsp raw sugar

INSTRUCTIONS FOR DOUGH

Dice butter, and keep chilled until needed.

Combine flour, cornmeal, sugar, and salt in a medium bowl. Whisk together until combined. Add the cold butter, working with a pastry cutter or fork until fully mixed it. Dough should look like pea gravel.

Add water a little at a time until dough can be gathered into a ball (for gluten free flour, it took a half a cup).

Press the ball into a thick disk, wrap in plastic, and chill in the fridge for 1 hour.

INSTRUCTIONS FOR FILLING

Mix almond flour and sugar in a small bowl and set aside.

Toss rhubarb, strawberries, cornstarch and powdered sugar together in a medium bowl until completely covered.

Preheat your oven to 375 F (191 C).

ASSEMBLING THE GALETTE

Remove the galette dough from the fridge and place between two pieces of parchment paper. Roll out to a circle approximately 12 in (30 cm) across and 1/4 in (7 mm) thick. Peel the top layer off and transfer bottom layer and dough to a baking sheet.

Sprinkle the dough with the almond/sugar mixture. Place the strawberry-rhubarb mixture in the center of the circle and fold the edges of the dough up around the filling. Do not cover the whole center.

Brush the crust with beaten egg and top with raw sugar.

Bake for 35-40 minutes until the crust is golden brown and the fruit is bubbling. Remove from oven and let cool on a wire rack.

Serve with ice cream.