Celebrating the Victoria Day long weekend with one of my favourite early summer desserts – Strawberry Rhubarb Galette with Brown Butter Frangipane. The sun is shining, the birds are chirping and there’s a lovely breeze. I’ve been busy planting pretty things in pots as my hubby works in the veggie garden. I foresee a bottle of chilled Rosé in my future and a slice or two of this deliciousness.

The layers of flavours from the rustic buttery dough topped with a brown butter almond-flavoured frangipane and a sweet and tart fruit filling is a mouthwatering sensation. Every slice is like a ray of sunshine. A sprinkling of raw sugar adds a pleasant crunch to the crust. I wanted to top it with vanilla ice cream, but to my surprise there wasn’t any in the freezer. It didn’t matter, because it was delicious as is. 

Use the same recipe, but fill with other summer fruit for a different variation. This galette will be on repeat all summer long.

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Strawberry Rhubarb Galette with Brown Butter Frangipane

Ingredients

For the Pastry

• 1 ¼ cup all purpose flour
• 1 ½ tsp sugar
• ½ tsp salt
• 4 oz butter cut into small cubes, chilled in the freezer for 20 minutes
• 4 to 6 tbsp ice water

Strawberry Rhubarb Filling

• 1 cup strawberries, cut into small chunks
• ½ cup fresh rhubarb, cut into small chunks
• 4 large strawberries sliced
• ¼ cup raw sugar
• 1 tsp orange zest
• ½ tsp vanilla
• ½ tsp salt

Brown Butter Frangipane

• 3 tbsp cold butter
• ⅛ cup sugar
• ¼ cup almond flour
• 1 large egg

Instructions

For the Pastry

• In a food processor, pulse the flour, sugar, and salt, until well mixed. Add the cubed butter and pulse 8 times. The butter should still be the size of peas in the mixture. Slowly add the ice water, a tablespoon or two at a time, pulsing after each addition, until the dough just begins to clump.
• Turn out onto a clean surface and form into a disc.
• Sprinkle with a little flour and wrap with plastic wrap. Refrigerate for an hour.

For the Strawberry Rhubarb Filling

• Place the strawberries, rhubarb, sugar, orange zest, vanilla and salt in a medium saucepan with 3 tbsp water and cook until the fruit is soft. Remove from the stove and mash with a fork. Set aside and allow to cool.

For the Frangipane

• Brown the butter in small saucepan until the milk solids sink and turn dark brown. Stir occasionally as it browns to keep from burning.
• In a bowl whisk together, sugar and almond flour.
• Stir in the brown butter. Allow the mix to cool down for a few minutes before whisking in the egg.

To Assemble

• Preheat the oven with the rack in the middle position to 425°F.
• Once the dough has chilled remove from the refrigerator. On a lightly floured surface, roll out the dough to about a 10-inch diameter.
• Gently lift up the rolled-out dough and place on a parchment lined baking sheet.
• Spread the frangipane on the dough, leaving ½ inch edge.
• Spread the strawberry rhubarb filling over the frangipane.
• Arrange the sliced strawberries on top.
• Fold the outer edges of the dough round over the filling.
• Brush the dough with an egg wash and sprinkle with coarse sugar.
• Place the oven and bake at 425°F for about 15-20 minutes, until golden. Remove from the oven and let cool on the baking sheet for 15 minutes.
• Enjoy as is or serve with ice cream.