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
- 1/3 cup sugar
- 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, 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. It's fine if the juices leak, most galettes do.