Go Back
Click here to print this recipe.

strawberry-rhubarb and black pepper galette

Ingredients

  • 2 3/4 cups all-purpose flour (omit 1/4 c if not using lemon zest)
  • 1/4 cups granulated sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • 1 cup cold unsalted butter, cut into small cubes
  • 2 large egg yolks
  • 1/2 cup cold water
  • 2 lemons, zested
  • 5 drops doTERRA wild orange essential oil*
  • 1 large egg yolk
  • 1 tablespoon cold water
  • Demera sugar

Strawberry Rhubarb Filling

  • 3 cups strawberries, thinly sliced
  • 1 1/2 cups rhubarb, thinly sliced
  • 1 medium apple, cored and finely grated (or 1/3 cup unsweetened apple sauce)
  • 1/4 cup granulated sugar
  • 3 tablespoons tapioca starch
  • 5 drops doTERRA lemon essential oil*
  • 2 drops doTERRA 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.