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Prep Time:30 minsAdditional Time:2 hrsTotal Time:2 hrs 30 minsServings:8Yield:8 slicesJump to Nutrition Facts
Prep Time:30 minsAdditional Time:2 hrsTotal Time:2 hrs 30 minsServings:8Yield:8 slices
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:2 hrs
Additional Time:
2 hrs
Total Time:2 hrs 30 mins
Total Time:
2 hrs 30 mins
Servings:8
Servings:
8
Yield:8 slices
Yield:
8 slices
Jump to Nutrition Facts
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Ingredients
1diskRosemary Buckwheat Pastry Dough
½cupgranulated sugar
⅓cupfinely chopped crystallized ginger
1tablespoongrated peeled fresh ginger
⅛teaspoonground nutmeg or 1/4 teaspoon ground pepper
8ouncesstrawberries, halved (or quartered if large)
2tablespoonscornstarch
½cupfresh breadcrumbs or 2 tablespoons semolina flour
1tablespoonbutter, cut into small cubes
1large egg
1 ½teaspoonswater
1tablespoonturbinado sugar
DirectionsLine a baking sheet with parchment paper.Roll dough on a lightly floured surface into a 12-inch round about 1/8 inch thick. Transfer to the prepared pan.Stir granulated sugar, crystallized ginger, fresh ginger and nutmeg (or pepper) in a large bowl. Add rhubarb and strawberries. Toss to coat. Sprinkle with cornstarch and toss to coat.Distribute breadcrumbs (or semolina) over the center of the dough, leaving a 2-inch border. Evenly spread the filling over the breadcrumbs (or semolina). Lift the edge of the dough, folding it over and partly covering the filling and making slightly overlapping pleats as you work your way around. Gently press on the top and sides of the dough to ensure a good seal. Dot the exposed filling with butter. Whisk egg and water in a small bowl and brush over the dough; sprinkle with turbinado sugar. Chill the galette for 30 minutes.About 20 minutes before baking, place a baking stone or inverted baking sheet on the center rack of oven; preheat to 400 degrees F.Transfer the galette on the parchment to the heated surface. Bake until the filling is bubbling and the crust has browned, 40 to 45 minutes.Let cool on a wire rack for at least 45 minutes before serving.EquipmentParchment paperOriginally appeared: EatingWell Magazine, May 2020
Directions
Line a baking sheet with parchment paper.Roll dough on a lightly floured surface into a 12-inch round about 1/8 inch thick. Transfer to the prepared pan.Stir granulated sugar, crystallized ginger, fresh ginger and nutmeg (or pepper) in a large bowl. Add rhubarb and strawberries. Toss to coat. Sprinkle with cornstarch and toss to coat.Distribute breadcrumbs (or semolina) over the center of the dough, leaving a 2-inch border. Evenly spread the filling over the breadcrumbs (or semolina). Lift the edge of the dough, folding it over and partly covering the filling and making slightly overlapping pleats as you work your way around. Gently press on the top and sides of the dough to ensure a good seal. Dot the exposed filling with butter. Whisk egg and water in a small bowl and brush over the dough; sprinkle with turbinado sugar. Chill the galette for 30 minutes.About 20 minutes before baking, place a baking stone or inverted baking sheet on the center rack of oven; preheat to 400 degrees F.Transfer the galette on the parchment to the heated surface. Bake until the filling is bubbling and the crust has browned, 40 to 45 minutes.Let cool on a wire rack for at least 45 minutes before serving.EquipmentParchment paper
Line a baking sheet with parchment paper.
Roll dough on a lightly floured surface into a 12-inch round about 1/8 inch thick. Transfer to the prepared pan.
Stir granulated sugar, crystallized ginger, fresh ginger and nutmeg (or pepper) in a large bowl. Add rhubarb and strawberries. Toss to coat. Sprinkle with cornstarch and toss to coat.
Distribute breadcrumbs (or semolina) over the center of the dough, leaving a 2-inch border. Evenly spread the filling over the breadcrumbs (or semolina). Lift the edge of the dough, folding it over and partly covering the filling and making slightly overlapping pleats as you work your way around. Gently press on the top and sides of the dough to ensure a good seal. Dot the exposed filling with butter. Whisk egg and water in a small bowl and brush over the dough; sprinkle with turbinado sugar. Chill the galette for 30 minutes.
About 20 minutes before baking, place a baking stone or inverted baking sheet on the center rack of oven; preheat to 400 degrees F.
Transfer the galette on the parchment to the heated surface. Bake until the filling is bubbling and the crust has browned, 40 to 45 minutes.
Let cool on a wire rack for at least 45 minutes before serving.
EquipmentParchment paper
Equipment
Parchment paper
Originally appeared: EatingWell Magazine, May 2020
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Nutrition Facts(per serving)300Calories14gFat43gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
