Strawberry Rhubarb Lattice Galette

Ahh, rhubarb season! I recently saw this incredible gorgeous Leek Latticed Tart on thefeedfeed.com and thought it was just about the coolest thing I’ve ever seen. True food art! Because rhubarb is one of my all-time favorite produce items, I figured I’d give it a whirl in this strawberry rhubarb galette (gluten free +ย vegan, as usual).

It’ll get to the point, becauseย rhubarb season is short and you need to make this now. But first, a few notes:

  1. The crust recipe is something I’ve been working on for a little while, because I hadn’t been able to nail down a perfect combination that prevented cracks from forming. I’m happy to report that there were NO leaks in this crust! Just make sure not to skip the refrigeration, and also make sure that your coconut oil is chilled, or else it will not be as flaky.
  2. When blanching the rhubarb, you must keep a very close eye on the stove. If you leave it on for a minute too long, it will be overcooked and difficult to work with.
  3. I recently discovered that brushing coconut milk on the crust edges before baking helps with browning,ย making it a great vegan sub for egg yolk!
  4. To retain the lattice pattern when cutting the galette, I suggest using a very sharp serrated knife. Gently saw the knife back and forth until it cuts through the lattice layer, and then cut as normal. If you cut too roughly, the lattice pattern will get quite messy and won’t stay together.
Before
After

Make use of rhubarb season while it lasts, and don’t forget to serve this with a big scoop of vegan ice cream!

Strawberry Rhubarb Lattice Galette

Strawberry Rhubarb Lattice Galette

Ingredients

    Galette Dough:
  • 1 1/4 cup oat flour
  • 1 cup almond flour
  • 1/2 cup arrowroot flour
  • 1 chia egg (1 tbsp ground chia soaked in 3 tbsp water)
  • 3/4 cup coconut oil (chilled)
  • 4-6 tbsp cold water
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • For Rhubarb:
  • 4-5 stalks rhubarb
  • 1 cup water
  • 1/4 cup sugar
  • 1 tsp lemon juice
  • 1/2 tsp vanilla extract
  • For Strawberry Filling:
  • 1 cup sliced strawberries
  • 1/4 cup coconut sugar
  • 1 tbsp maple syrup
  • 1 tsp lemon juice
  • 1/2 tsp vanilla extract

Instructions

    Dough:
  1. Add all dry dough ingredients to a large mixing bowl and whisk to combine.
  2. Add the chilled, solid coconut oil (cut into 10-12 smaller pieces, and begin to cut into the dough using a dough blender or your hands.
  3. Add in chia egg, and continue mixing until dough beings to form.
  4. Add cold water one tablespoon at a time, fully mixing in between each addition. Stop adding water when the dough can be shaped into a ball without crumbling.
  5. Chill dough in refrigerator for 30 mins.
  6. Remove dough and roll out on a floured surface until about 1/8 inch thick. Repair any cracks by pressing the dough together with your fingers.
  7. Preheat the oven to 375 F.
  8. Rhubarb & Strawberry Filling:
  9. Using a vegetable peeler, peel long, thin ribbons of rhubarb (about 30 in total).
  10. In saucepan, bring water, sugar, lemon juice and vanilla to a boil.
  11. Reduce to a simmer and add rhubarb for 1-2 minutes, or until just slightly softened.
  12. Remove and separate each strand on paper towel to cool and dry.
  13. Meanwhile, slice strawberries and add to a mixing bowl with coconut sugar, maple syrup, lemon juice & vanilla.
  14. Stir to combine and pour on top of galette dough, spreading an even layer and leaving a 1.5 inch margin around edges.
  15. Take 15 or so strands over rhubarb (enough to cover strawberries) and align side-by-side vertically.
  16. Then, to create lattice pattern, weave the remaining 15 strands in horizontally by lifting every other vertical strand of rhubarb alternately.
  17. When lattice pattern is finished, fold over the edges of the dough and pleat the crust, sealing any cracks with your fingers.
  18. Brush the crust with a bit of coconut milk and sprinkle with sugar (optional).
  19. Bake for 35-40 minutes, or until crust is golden brown.
  20. Let cool 15 minutes before serving.
  21. To retain lattice pattern when serving, I recommend using a very sharp serrated knife and gently sawing back and forth until the rhubarb cuts.
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