An easy, rustic galette turns elegant when individualizes, filled with sexy strawberries, and topped with a scoop of vanilla ice cream.
Yield:for 2 medium or 12 mini galettes 1x
For the pastry
300g (10.5 ounces) all-purpose flour
200g (7 ounces) cold unsalted butter (cut into small pieces)
1tbsp icing sugar
pinch of salt
90 ml (3 ounces) ice cold water + 10ml (0.3 ounces) lemon juice
For the filling
500g (17.6 ounces) strawberries (hulled and sliced)
350g (12.3 ounces) rhubarb (trimmed and sliced)
6tbsp caster sugar
12–18tbsp almond flour
eggwash (1 egg yolk mixed with 1tbsp milk)
2–3tbsp caster sugar.
Combine flour, salt and icing sugar on a working surface (cutting board), Put in cold butter. With a pastry blender or a knife, cut in butter until the mixture resemble coarse crumbs (the size of small peas). Sprinkle 1tbsp of water at a time over the mixture and incorporate gently with your fingertips. Repeat until the pastry begins to hold together. Roll in into a ball, wrap in cling film and refrigerate 1-2 hours.(Pastry can be kept well wrapped in the fridge for several days, or frozen for up to 3 weeks).
In a big bowl combine together strawberries, rhubarb, caster sugar and cornstarch.
On a lighted floured surface, roll out a pastry ball 3-4mm thick and cut out 12 small circles (approx. 10-12cm in diameter) or 2 medium circle (27-30 cm); arrange on 2 parchment-lined baking sheets.Preheat the oven to 180C (360F).
Spread almond flour evenly over the middle of each pastry circle, living 2-3cm from the edges. Arrange strawberry-rhubarb mixture on top, fold edges of galettes up over the filling to create a border. Brush edges with eggwash and sprinkle with caster sugar.
Bake galettes until crust is golden brown, about 30-40 minutes. Transfer to a rack and let cool a little bit.
Serve galettes warm with vanilla ice cream and enjoy!