Strawberry Rhubarb Galette
- Glass Liquid Measuring Cups
- 18 x 24-Inch Plastic Cutting Board
- 8" Chef's Knife
- Half-Sheet Pan
- Parchment Sheets
- Glass Nesting Bowls
- High-Heat Scraper
- 20" French Rolling Pin
- 4.5" Spatula
- 9" Wire Whisk
- Pastry Brush Set
- 5 Biscoff cookies, roughly crushed
- 11 Tbsp. Granulated sugar, divided
- 1 Tbsp. All-purpose flour
- 1 tsp. Ground cinnamon
- 1 cup Chopped fresh or frozen rhubarb (1-inch pieces)
- 2 tsp. Cornstarch
- 1 Vanilla bean, halved, and seeds scraped
- ½ tsp. Kosher salt
- 1 recipe Pie Crust or your favorite pie dough or purchased pie dough (9-inch)
- 1 Egg
- 2 tsp. Water
- 2 tsp. Coarse or turbinado sugar
- Preheat oven to 400°. Line a baking sheet with parchment.
- Combine cookies, 3 Tbsp. granulated sugar, flour, and cinnamon.
- Gently toss rhubarb and strawberries with remaining 8 Tbsp. granulated sugar, cornstarch, vanilla bean seeds, and salt until evenly coated; cover and let stand 15 minutes, stirring once.
- Roll pie dough to a 12–14-inch round on a lightly floured surface; transfer to prepared baking sheet.
- Place cookie mixture into center of pie dough, spreading to within 2 inches of border. Spoon rhubarb filling on top of cookie mixture. Fold edges of dough over filling, overlapping slightly, leaving center exposed.
- Whisk together egg and water; brush over dough. Sprinkle coarse sugar over top of crust.
- Bake galette until crust is golden and filling is bubbly, 25–30 minutes.
1 servings per container
- Amount Per ServingCalories220
- % Daily Value *
- Total Fat
- Saturated Fat 3g 15%
- Cholesterol 5mg 2%
- Sodium 280mg 12%
- Total Carbohydrate
- Protein 2g 4%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.