Indulge in the delightful combination of sweet strawberries, tart rhubarb, and fragrant rose water wrapped in a gluten-free almond flour pastry. These individual galettes are perfect for a rustic dessert that celebrates the flavors of the season.
Ingredients: 1 cup gluten-free all-purpose flour. 1/4 cup almond flour. 1/4 cup granulated sugar. 1/2 teaspoon salt. 1/2 cup cold unsalted butter, cut into small pieces. 2-3 tablespoons ice water. 1 cup chopped rhubarb. 1 cup chopped strawberries. 1/4 cup granulated sugar. 1 tablespoon cornstarch. 1 teaspoon rose water. 1 egg, beaten for egg wash. Powdered sugar, for dusting.
Instructions: Warm the oven up to 190C 375F. Sugar, salt, and gluten-free all-purpose flour should be pulsed together in a food processor. Pulse in pieces of cold butter until the mixture looks like coarse crumbs. As you pulse, add ice water one tablespoon at a time until the dough comes together. Place the dough on a lightly floured surface and roll it into a disk. Put it in the fridge for 30 minutes after wrapping it in plastic wrap. Cut up the rhubarb and strawberries and put them in a bowl. Add the sugar, cornstarch, and rose water. Toss until everything is covered. Split the dough into 4 equal pieces. On a baking sheet lined with parchment paper, roll out each piece into a rough circle. Place a small amount of the rhubarb-strawberry mixture in the middle of each circle of dough, leaving some space around the edges. Fold the dough's edges over the filling and pleat them if you need to. Spread egg wash around the edges of the galettes. If you want the crust to be golden brown and the filling to bubble, bake it for 25 to 30 minutes. Let galettes cool down a bit before you serve them. If you want, you can sprinkle powdered sugar on top before serving.
Prep Time: 30 minutes
Cook Time: 30 minutes
Marilyn
