Strawberry & Rhubarb Galette
- Prep Time
- 1 store bought pie crust
- 8oz strawberries (halved or quartered if large)
- 8oz rhubarb stalks (chopped into half-inch pieces)
- 1/4 cup almond meal
- 1/4 cup sugar
- 1/4 cup Mike's Hot Honey
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
Add the chopped fruit (it should be around 4-5 cups) to a large bowl. Add the sugar, Mike's Hot Honey, vanilla and cornstarch and mix well.
Roll out the crust and place on a parchment paper-lined baking sheet. Spread the almond meal on the pastry (to absorb excess fruit juices and keep the pastry from becoming soggy) to about 1 inch from the edge of the pastry.
Pile the fruit up on top of the almond meal, then fold the edges of the pastry over the fruit.
Bake in a preheated oven at 400F for about 40 minutes or until the pastry is golden, and the juices of the fruit are bubbling up in places. Serve with a drizzle of Mike's Hot Honey.