Ingredients
Equipment
Method
- Start by preparing your dough. In a food processor fitted with the s-blade, add flour, 1 tablespoon coconut sugar, and salt. Pulse to mix the ingredients until well combined. The food processor makes this step quick and easy.
- Next, incorporate the coconut oil. Pulse until the mixture forms pea-sized crumbs, ensuring it's well distributed throughout the flour. If you don’t have a food processor, you can easily do this by hand. Just whisk the flour mixture first, then use your fingers to rub in the coconut oil until you achieve a similar crumbly texture.
- Gradually add ice-cold water, one tablespoon at a time, pulsing after each addition. The dough should come together without being overly wet. When it forms a cohesive ball, you know you’re on the right track!
- Once the dough is ready, form it into a ball, even if it crumbles a bit. Wrap it tightly in plastic wrap and refrigerate for about 30 minutes. This resting period allows the gluten to relax, ensuring a tender crust.
- While the dough chills, prepare the filling. In a saucepan over medium-low heat, combine the strawberries, rhubarb, 2 tablespoons coconut sugar, and 2 tablespoons water. Stir frequently, allowing the mixture to cook for around 15 minutes, until the rhubarb has softened but still holds its shape. This filling can be used right away or refrigerated for later.
- After 30 minutes, retrieve the dough from the fridge. On a clean surface, form it into a disc. Place it between two sheets of wax paper and roll it out into a circle about 1/2-inch thick. The rolled-out dough should be large enough to accommodate your filling.
- Preheat your oven to 350 degrees. Line a baking sheet with parchment paper. Carefully transfer the rolled dough onto the prepared baking sheet.
- Place the cooked fruit filling in the center of the dough, making sure to leave about two inches around the edges. This space is essential for folding the dough over.
- Now, fold the edges of the dough over the fruit filling, creating a rustic crust. It's okay if the edges aren’t perfectly uniform; that's part of the galette's charm!
- Sprinkle the remaining coconut sugar over the exposed filling and crust. This will create a lovely caramelized top as it bakes.
- Bake in the preheated oven for 20 to 25 minutes, or until the crust has turned a beautiful golden brown and the filling is bubbly. Keep an eye on it during the last few minutes to prevent over-browning.
- Once baked, remove the galette from the oven and allow it to cool slightly before serving. I recommend enjoying it warm!
Notes
Keep leftover galette in an airtight container in the refrigerator for up to three days. Reheat in the oven for the best texture. You can freeze the galette before baking. Just wrap it tightly in plastic wrap and foil for up to two months. Bake directly from the freezer, adding a few extra minutes to the baking time.