Rhubarb Almond Galette With Strawberry Whipped Cream Food

STRAWBERRY-RHUBARB GALETTE

Steps:

• Preheat the oven to 375 degrees F.
• Stack the two discs of dough on a lightly floured surface and roll into a disc about 12 inches wide. Transfer to a parchment paper-lined baking sheet. Set aside.
• Toss together the rhubarb, strawberries, cornstarch and 1/2 cup granulated sugar in a medium bowl until combined. Set aside. Roll out the almond paste into a 10-inch circle.
• Place the almond paste on the dough. Top evenly with the strawberry-rhubarb filling, leaving a 2-inch border around the edges. Fold the dough edges toward the center of the galette, up and over the edges of the filling, overlapping as needed.
• Whisk together the egg yolk and 1 teaspoon water in a small bowl. Brush on the edges of the galette and sprinkle with the almonds and remaining 2 tablespoons granulated sugar.
• Bake until the filling is bubbly and the edges are nicely browned, 35 to 40 minutes. Let cool slightly before serving with whipped cream or ice cream.

GRAPE GALETTE WITH ALMOND CREAM

Steps:

• Make the crust: Pulse the flour, sugar and salt in a food processor. Add half of the butter and pulse until the mixture looks like coarse meal. Add the remaining butter and pulse into pea-size pieces. Add 1/4 cup ice water and pulse until the dough clumps together but has not yet formed a ball. Turn out the dough onto a piece of plastic wrap; press into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
• Meanwhile, make the filling: Pulse 1/2 cup almonds, 1/4 cup sugar, the egg yolk, butter, vanilla and lemon zest in a food processor to make a paste.
• Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Roll out the dough into a 12-inch round on a lightly floured surface. Transfer the dough to the prepared baking sheet. Spread the almond filling over the dough, leaving a 2 1/2-inch border; top with the grapes. Fold the edge of the dough over the fruit by about 2 inches, pleating as needed. Refrigerate until firm, 30 minutes.
• Lightly beat the egg yolk with 1 tablespoon water. Brush the dough with the egg wash. Scatter the remaining 2 tablespoons almonds all over the galette, then sprinkle with the remaining 2 tablespoons sugar. Bake until the crust is golden brown and the grapes are softened, about 40 minutes. Let cool on the baking sheet.

STRAWBERRY WHIPPED CREAM

Steps:

• Pulse 1/2 cup freeze-dried strawberries and 1/4 cup confectioners' sugar in a food processor until powdery. Beat 1 cup cold heavy cream with the strawberry sugar until medium peaks form.

GALETTE OF STRAWBERRIES AND RHUBARB

Steps:

• Preheat oven to 425 degrees.
• Mix the flour and salt. Work in the butter by hand, in a mixer or in a food processor until the mixture is crumbly. Add just enough water so the dough can be gathered in a ball.
• Roll dough in a circle 10 inches in diameter. Set it on a baking sheet.
• Mix the pecans and brown sugar together. Sprinkle one-third of this mixture over the pastry, to within an inch of the edge. Toss the rhubarb with one-third of the pecan mixture and spread them over the pecan mixture already on the pastry. Arrange the strawberry halves on top, sprinkle with the remaining third of the pecan mixture and drizzle with melted butter.
• Fold in the one-inch border of the pastry, partially covering the edge of the filling.
• Bake 40 minutes, until the pastry is golden brown and the filling is bubbling. Serve warm or cooled, with whipped cream or ice cream if desired.