Strawberry & Rhubarb Galette
A galette forgives everything a pie punishes. Store-bought crust, almond meal to catch the juice, strawberries and rhubarb tossed with Mike's Hot Honey and cornstarch, then folded up rough at the edges. Forty minutes until it bubbles.
Ingredients
- 1 store bought pie crust
- Flour
- 8 oz strawberries (halved or quartered if large)
- 8 oz rhubarb stalks (chopped into half-inch pieces)
- 1/4 cup almond meal
- 1/4 cup sugar
- 1/4 cup Mike's Hot Honey
- 1 tsp vanilla extract
- 2 tbsp cornstarch
Featuring
Directions
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Preheat the oven to 400°F. Toss the strawberries and rhubarb with the sugar, Mike's Hot Honey, vanilla extract, and cornstarch; set aside. Roll out the pie crust on a lightly floured surface.
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Sprinkle the almond meal over the center of the rolled crust.
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Pile the fruit mixture on top of the almond meal, leaving a 2-3" border.
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Fold the crust edges up and over the fruit, pleating as needed.
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Bake at 400°F for about 40 minutes, until the crust is golden and the fruit is bubbling.
