Mike's Recipes

Strawberry & Rhubarb Galette

  • Prep Time
    1 hour
  • Difficulty
  • Servings
  • 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.

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