Galettes are some of the most photogenic foods I’ve ever seen. They look like they would be at least as complicated as a pie to make, but that is not at all the case! I think the saying should be “easy as a galette” instead of “easy as pie.” This was one of the easiest desserts I’ve ever made, and it was so refreshing with the strawberries and rhubarb!
If you’ve never had roasted strawberries before you have to try this! They taste so much brighter and juicier, and sweeter and darker. Basically all the best things about strawberries are amplified when you bake them.
My absolute favorite part about this dessert was putting whipped cream on a warm galette, 5 minutes out of the oven, and watching the cream melt into the juicy red fruit, then eating the creamiest fruitiest thing ever. So good. In one bite you get a super sweet caramelized flavor from the strawberries, a little bit of a tart kick from the rhubarb, and the perfect amount of smooth from the cream to tie it all together. I’m making myself hungry – I should stop. Haha!
I’m dreaming about all of the galettes I’ll be making in the future, a savory mushroom one in particular. There may be more of these beautiful things gracing my blog in the future! Oh goodness, look at that deep red color that ran out of the galettes! It’s so beautiful…and delicious.
And just in case you’re not drooling enough already, there’s a video here for you!
A side note on the sweetener I use for these galettes: I use End Stevia which is twice as sweet as most stevia, and cuts the tartness of rhubarb like sugar. If you don’t have this brand you can use additional sweeteners like erythritol and xylitol. Also, I use Baking Blend for the flour, but you can use any other flour that measures cup for cup.
- 3 cups Baking Blend
- 1 1/2 tsp. Salt
- 1 1/2 tsp. Cardamom
- 1/4-1/2 tsp. Stevia
- 3/4 cup Butter, cold
- 1 cup Water, cold
- 1. Mix together the dry ingredients.
- 2. Cut the butter into the flour, then work the flour into the butter until you have a crumble.
- 3. Drizzle some of the water into the crumble, kneading as you go. Once you have enough water the dough should hang together in one lump. You may need more or less than one cup of water.
- 4. Divide the dough into 6 balls and roll each one out between cling wrap to about 1/8 in. thick.
- 5. Place the crusts on a cookie sheet and fill with the strawberry rhubarb filling, leaving 1-1 1/2 in. of room along the edge.
- 6. Fold the edges up over the fruit, pressing down to seal.
- 7. Bake at 350°F for 30 min. or until the filling is bubbling.
- 8. Remove from the oven and serve warm with whipped cream.
- 2 1/2 cups Rhubarb, chunked
- 4 1/2 cups Strawberries, halved
- 3/4 tsp. Stevia*
- 1 tsp. Guar Gum
- 1 tsp. Vanilla
- 1 TBSP. Coconut Flour
- 1. Place all of the ingredients into a bowl and mix well.
- I use "End Stevia" which is twice as sweet as regular stevia, and cuts the tartness of the rhubarb, unlike most kinds of stevia. If you don't have this brand you can increase the stevia or add additional sweeteners like erythritol or xylitol.