Strawberry-Rhubarb Galette
Ingredients
-
1 ready-made pie crusts
-
2 tablespoons almond flour
-
8 ounces strawberries
-
8 ounces rhubarb stalks
-
⅔ cup sugar
-
⅛ teaspoon salt
-
1 tablespoon lemon zest
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 390°F on the Bake cook mode using the button below.
June Oven
Start the galette
Unroll the pie crust onto a parchment-lined June Pan. The crust will extend beyond the June Pan’s edges. Sprinkle the almond flour in the center of the crust, if using.
1 ready-made pie crusts
2 tablespoons almond flour
June Pan
parchment paper
measuring spoons
Make the filling
In a large bowl, combine the strawberries, rhubarb, sugar, salt, lemon zest, lemon juice and flour. Mix gently to combine.
8 ounces strawberries
8 ounces rhubarb stalks
⅔ cup sugar
⅛ teaspoon salt
1 tablespoon lemon zest
1 teaspoon lemon juice
2 tablespoons all-purpose flour
large bowl
measuring cups
spatula
Fill the galette
Spoon the fruit over the pie crust, leaving a 2” border.
spoon
Form and brush the galette
Fold the 2” crust border up and over the fruit, forming a pleated circle with the fruit exposed in the middle. Generously brush the exposed crust with melted butter and sprinkle turbinado sugar all over the galette.
1 tablespoon melted unsalted butter
1 tablespoon turbinado sugar
pastry brush
Bake the galette
Transfer the galette to the middle shelf of the June Oven. Bake 30 minutes, until the filling is cooked and bubbling, and the crust is golden brown. If desired, follow onscreen instructions to continue cooking.
Cool the galette and serve
Remove the June Pan from the June Oven and slide the galette directly onto a cooling rack, using the parchment to help pull the galette off the June Pan. Allow the galette to cool at least 30 minutes before serving. Slice the galette into wedges and serve warm or at room temperature.
cooling rack