Favourite recipe of the berry season
Strawberry and rhubarb galette
Summer is coming with its sweet bounty. The first organic strawberries are now available and have inspired us to make this recipe. Easy to make, super tasty and also pretty to the eye.
On your mark, get set, go go go for those lovely berries! 🍓
Preparation time: approx. 25 mins
Baking time: approx. 25 mins
Ingredients for 6 galettes
1 Pck. MOIN Organic Spelt Puff Pastry
150 g strawberries
200 g rhubarb
70 g butter
100 g ground almonds
50 g brown sugar
1 tsp starch
3 tbsp almond flakes
1 egg
Preparation
1. Remove the puff pastry from the freezer, place the puff pastry sheets next to each other and allow to defrost for a short time. Preheat the oven to 200 °C (top/bottom heat).
2. Melt the butter in a small saucepan, then remove from the heat and mix with the ground almonds and 2-3 tbsp sugar to make an almond cream.
3. Rinse the rhubarb and strawberries. Peel the rhubarb if necessary and cut into 2-3 cm wide pieces (cut thick stalks in half). Also cut the strawberries into pieces and mix together with the rhubarb in a bowl with the starch and 20 g sugar.
4. Roll out the puff pastry sheets slightly and place on a baking tray lined with baking paper. Spread the pastry with the almond cream and top with the rhubarb and strawberry mix. Leave a border of about 1.5 cm all around. Fold the edge over the filling and press down lightly.
5. Beat the egg and brush the edges with it using a pastry brush. Finally, sprinkle with the remaining sugar and the almond flakes.
6. Bake in the preheated oven for approx. 25 minutes until the rhubarb is cooked and the pastry is golden brown and crisp.