Rhubarb Almond Galette with Strawberry Whipped Cream
As a child, every spring my dad would crave a strawberry-rhubarb pie. But to me, this tart, pink vegetable existed only in the stories my parents told of the desserts they had as children. In Georgia, where I grew up, rhubarb is next to impossible to find. It wasn’t until I was an adult that I got a taste of it and immediately understood the hype! This galette is my version of dad’s favorite pie; the addition of almond paste adds a nice balance to the tartness of the rhubarb, and the strawberries made their way into a fun, pink whipped cream (which reminds me of strawberry ice cream!)
For the galette: Shred the frozen butter in a food processor fitted with the shredding disc or on the large holes of a box grater. Place the shredded butter back in the freezer.
Whisk together the flour, sugar and salt in a large bowl. Add the frozen shredded butter to the dry ingredients and toss together with your hands to evenly distributed. Add the 1/4 cup ice water. Begin folding the dough with the palms of your hands to incorporate the water. Continue adding the remaining water, 1 tablespoon at a time, until the dough just comes together when squeezed. Be careful not to overwork. Transfer the dough to a sheet of plastic wrap, press into a disc and wrap tightly. Refrigerate at least 2 hours. The dough can be made 1 day ahead.
Arrange a rack in the center of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
Lightly flour your work surface. Roll the chilled dough disc out to about 14 inches in diameter. Roll up the dough disc on the rolling pin and carefully transfer to the prepared baking sheet. Refrigerate for at least 15 minutes.
Mix together the rhubarb, sugar, salt, vanilla and cornstarch in a large bowl. Set aside.
Place the almond paste between two 12-inch pieces of parchment and roll out to a disc about 10 inches in diameter.
Remove the dough disc from the refrigerator. Remove one sheet of parchment from the almond paste disc. Center and flip the almond paste disc on top of the dough disc, then peel off the second sheet of parchment.
Sprinkle the almond flour over the almond paste (this will help keep the bottom crust from getting soggy). Mound the rhubarb filling in the center of the dough and spread until it completely covers the almond paste. Fold the edges of the dough up and over, making sure the filling is still visible in the center. Brush the dough with the beaten egg, then sprinkle the turbinado sugar and sliced almonds.
Bake until the dough is golden brown and the filling is bubbling, 35 to 40 minutes. Cool on a wire rack for 1 hour.
For the strawberry whipped cream: Pulse the freeze-dried strawberries in a food processor into a fine powder. Add the heavy whipping cream and confectioners’ sugar and process until medium-stiff peaks form, 1 to 2 minutes.
Serve the galette with the Strawberry Whipped Cream.
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
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