Fritch in the Kitchen
Mmm, I do love rhubarb! Its tartness goes so well with a buttery pie crust and sweet strawberries, especially in the form of an easy galette. Although rhubarb is traditionally paired with strawberries, I’ve paired it with apples here: use what you have! A tip I learned from Alice Waters (via her book, Chez Panisse Fruit) is to crush up some cookies to add to the almond base of this galette. She uses amaretti, but I had pizzelles and they worked perfectly! The beauty of a galette is that you can make it messy or neat and it’s a treat either way.
1 pie crust, rolled to 10-12 inches round
3 large stalks of rhubarb, chopped
1 apple, chopped (or 1 cup strawberries, halved)
1/2-3/4 cup sugar (depending on the sweetness of your fruit!)
2 Tbsp flour
1/3 cup crushed cookies
1/3 cup almond meal
1 egg, beaten (for egg wash)
Heat oven to 400. Place rolled-out crust on a parchment-lined baking sheet. Combine the fruit with sugar and flour, set aside. Combine the almond meal and cookies and spread in the center of the crust, leaving a 2” border. Arrange the fruit on top of the cookie mixture. Fold the edges of the crust up, brush with egg wash and bake until crust is golden, 45 minutes.