Name: Strawberry-Rhubarb Galette
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 6 to 8 servings
Ingredients: One 14.1-ounce package refrigerated pie crusts; All-purpose flour, for rolling; 3/4 pound rhubarb, sliced (or use frozen, cut rhubarb, thawed); 3/4 pound fresh strawberries, halved; 2 tablespoons cornstarch; 1/2 cup plus 2 tablespoons granulated sugar; Half an 8-ounce package almond paste; 1 large egg yolk; 1/4 cup sliced almonds; Sweetened whipped cream or vanilla ice cream, for serving

Directions

Preheat the oven to 375 degrees F.
Stack the two discs of dough on a lightly floured surface and roll into a disc about 12 inches wide. Transfer to a parchment paper-lined baking sheet. Set aside.
Toss together the rhubarb, strawberries, cornstarch and 1/2 cup granulated sugar in a medium bowl until combined. Set aside. Roll out the almond paste into a 10-inch circle.
Place the almond paste on the dough. Top evenly with the strawberry-rhubarb filling, leaving a 2-inch border around the edges. Fold the dough edges toward the center of the galette, up and over the edges of the filling, overlapping as needed.
Whisk together the egg yolk and 1 teaspoon water in a small bowl. Brush on the edges of the galette and sprinkle with the almonds and remaining 2 tablespoons granulated sugar.
Bake until the filling is bubbly and the edges are nicely browned, 35 to 40 minutes. Let cool slightly before serving with whipped cream or ice cream.

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Strawberry-Rhubarb Galette

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