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Strawberry Rhubarb Galette with Brown Butter Frangipane
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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.