Strawberry & Rhubarb Galette with Spicy Honey
The Strawberry & Rhubarb Galette looks homely and simple but tastes genuinely impressive. Juicy strawberries, tart rhubarb, crisp pastry, an almond base and spicy honey create a perfect balance: sweet, a little tangy, fragrant, with a gentle piquancy in the finish. A galette is the kind of bake that does not need a perfect shape — its beauty lies in the slight untidiness: folded edges, fruit filling in the middle, a golden crust and a drizzle of honey on top. It looks very French, yet it is about as easy as baking gets. The perfect dessert for a weekend, brunch, afternoon tea, or a summer dinner on the terrace.
Preparation
- 1
Make the fruit filling. In a bowl, combine the strawberries and rhubarb. Add the sugar, spicy honey, vanilla extract and cornflour. Fold gently so the fruit is evenly coated in the honeyed mixture, then leave it for a few minutes to release some juice and let the flavours come together.
- 2
Prepare the pastry. Roll the pie crust out on baking paper. A perfect circle is not required — a galette suits a natural, slightly uneven shape. If the pastry has been in the fridge, let it sit at room temperature: it will fold more easily and the edges will not crack.
- 3
Add the almond base. Scatter almond flour over the centre of the pastry, leaving a 4–5 cm border. It absorbs some of the fruit juice, keeps the base crisp and adds a delicate nutty flavour.
- 4
Add the filling. Spoon the strawberry and rhubarb filling over the almond layer, keeping it in the centre and away from the edges. Do not be shy — a generous filling is what makes the galette juicy and beautiful.
- 5
Shape the galette. Fold the edges of the pastry towards the centre, partly covering the filling. Uneven edges are fine — that is exactly the rustic effect.
- 6
Bake. Heat the oven to 200°C. Slide the galette, still on its paper, onto a baking tray and bake for about 40 minutes, until the edges are golden and the fruit filling is bubbling.
- 7
Serve. Let the galette cool a little before slicing, and drizzle it with extra spicy honey. It is best served warm — with a scoop of vanilla ice cream or a spoonful of whipped cream.
Chef's tips
- —Room-temperature pastry is easier to fold: if it is too cold, the edges tend to crack.
- —Do not skip the almond flour — it soaks up the excess juice and adds a delicate nutty note.
- —Do not try to make the galette perfect: its beauty is precisely in the homemade, slightly untidy look.
- —Want more heat? Drizzle a little more spicy honey before serving.
- —If the filling is very juicy, let it sit for 5–10 minutes, then spoon it out without the excess liquid.
- —For a beautiful crust, brush the edges with egg or milk and sprinkle them with sugar.
- —Serve it warm: the pastry stays crisp and the filling tender and fragrant.
