Strawberry Rhubarb Galette Recipe

This rustic dessert recipe for a plateless pie combines the tart and sweet flavors of rhubarb and strawberries, perfectly; while, vanilla powder adds sumptuous floral notes to the dish.

Ingredients

• 8 ounces (227 grams or 3-4 17 inch stalks)

  rhubarb, sliced 1/2 inch thick

• 8 ounces (227 grams or half a pint)

  strawberries, sliced 1/4 inch thick

• 1/2 cup (100 grams)

  granulated sugar

• 1/2 teaspoon

  salt

• 2 tablespoons

  tapioca starch

• 2 tablespoons

  arrowroot

• 1 teaspoon

  vanilla powder

• 1 teaspoon

  lemon juice

• Chilled store bought or homemade dough for 1, 9 inch pie

• Canned coconut milk, for crust basting

Directions

Preheat oven to 350 degrees Fahrenheit (180 or 175 degrees Celsius).

Combine rhubarb, strawberries sugar and salt in a medium bowl.

Whisk tapioca flour, arrowroot and vanilla in small bowl and pour over rhubarb mixture with lemon juice, gently tossing all ingredients to combine. Set aside.

Roll pie crust out to a 12 inch disk, on a well-floured surface and place on a parchment lined baking sheet with walls. Spread filling in center, leaving a 2 inch border.

Fold dough border up and around pie filling. Chill galette in refrigerator for 30 minutes.

Remove galette from fridge and brush top and sides of pie dough with a scant amount of coconut milk and bake in preheated oven for 55-65 minutes or until golden.

Allow to cool for one hour before serving.