Rhubarb & Strawberry Galette

A homemade pie dough will give you a thicker crust for the galette. If you’re using purchased dough, the crust is ready to use without needing to roll it out.

Makes 8 servings

Total time: 45 minutes

COMBINE:

5

11

1 1

GENTLY TOSS:

1

1 2 1

1/2

ROLL:

1

recipe Best-Ever Pie Crust or your favorite pie dough or purchased pie dough (9-inch)

WHISK:

1 2 2

Biscoff cookies, roughly crushed

Tbsp. granulated sugar, divided

Tbsp. all-purpose flour tsp. ground cinnamon cup chopped fresh or frozen rhubarb (1-inch pieces) cup fresh strawberries tsp. cornstarch vanilla bean, halved, and seeds scraped tsp. kosher salt egg tsp. water tsp. coarse or turbinado sugar

Preheat oven to 400°. Line a baking sheet with parchment.

Combine cookies, 3 Tbsp. granulated sugar, flour, and cinnamon.

Gently toss rhubarb and strawberries with remaining

8 Tbsp. granulated sugar, cornstarch, vanilla bean seeds, and salt until evenly coated; cover and let stand 15 minutes, stirring once.

Roll pie dough to a 12–14-inch round on a lightly floured surface; transfer to prepared baking sheet.

Place cookie mixture into center of pie dough, spreading to within 2 inches of border. Spoon rhubarb filling on top of cookie mixture. Fold edges of dough over filling, overlapping slightly, leaving center exposed.

Whisk together egg and water; brush over dough. Sprinkle coarse sugar over top of crust.

Bake galette until crust is golden and filling is bubbly, 25–30 minutes.

Per serving: 220 cal; 8g total fat (3g sat); 5mg chol; 280mg sodium; 39g carb (1g fiber, 22g total sugars); 2g protein