2 3/4cupsall-purpose flour (omit 1/4 c if not using lemon zest)
1/4cupsgranulated sugar
1/4teaspoonkosher salt
1/4teaspoonbaking powder
1cupcold unsalted butter, cut into small cubes
2large egg yolks
1/2cupcold water
2lemons, zested
5dropsdoTERRA wild orange essential oil*
1largeegg yolk
1tablespooncold water
Demera sugar
Strawberry Rhubarb Filling
3cups strawberries, thinly sliced
1 1/2cupsrhubarb, thinly sliced
1medium apple, cored and finely grated (or 1/3 cup unsweetened apple sauce)
1/4 cupgranulated sugar
3tablespoonstapioca starch
5dropsdoTERRA lemon essential oil*
2dropsdoTERRA black pepper essential oil*
Pinch of salt
Instructions
Combine strawberries, rhubarb, and apple gratings in large mixing bowl and toss in sugar. Add tapioca starch, essential oils, and salt and toss again. Set aside and/or refrigerate overnight to let flavors combine.
Remove dough from refrigerator and allow to soften. Flour a working surface and roll dough out to approximately 13 inches in diameter, about 1/4 inch thickness. Transfer to a parchment paper lined baking sheet, the crust will hang slightly over the shorter edges.
Preheat oven to 350 degrees.
Strain juice from berries and collect in sauce pan. Reduce juice over medium heat until slightly thickened, add an extra tablespoon of tapioca starch as needed.
Add 1/2 of filling mixture to the middle of the galette and spread to cover crust leaving 2" border around the outside unfilled. Pour/drizzle the thickened sauce over fruit and add the remaining half of the filling on top.
Pleat the edges of the crust up and over the filling. The pleats should take it about 1 - 1 1/2 inches in from the edge of the crust leaving most of the filling exposed.
Combine the egg yolk and water in a cup and beat lightly with a fork. Using a basting brush, coat all exposed crust lightly with the mixture. Sprinkle demerara sugar lightly around crust.
Bake for 55 - 60 minutes until crust is golden brown and filling is bubbly. Allow to cool to cool completely before serving (about another hour). Add a scoop of fresh vanilla ice cream and enjoy!Happy baking!
Galette Crust
Combine together flour, sugar, salt, lemon zest, orange essential oil, and baking powder in large bowl. Stir or whisk to combine evenly. Toss butter in dry mixture and smash/knead the butter into small pieces mixed throughout the flour and it looks like course crumbs. If you prefer this can be done with a pastry knife or blender, but I like to just do it with my hands.
Fork together cold water and egg yolks and pour over mixture. Use fork to incorporate the liquids into the dry mix until a ball begins to form. Hand knead to form a soft dough that holds shape, be careful not to overwork the dough or you will end up with a tough crust.
Wrap tightly in plastic wrap and refrigerate for at least one hour.
Notes
*You do not have to use doTERRA essential oils but if you do use essential oils make sure they are food-grade and safe for internal consumption.