Vanilla Almond Crusted Cinnamon Strawberry Rhubarb Galettes

This post is sponsored by Watkins 1868. All opinions are my own.

Summer is here, and so is Strawberry season – so it only makes sense that we bake up a batch of  strawberry galettes as soon as possible, right? Right. 

We are adding rhubarb to the mix here – not just because my garden is still full of it, but more so because the sour bite of rhubarb partnered with juicy sweet strawberries, is one of those glorious flavour combinations that simply cannot be ignored. 

Strawberry Rhubarb is the pie flavour that will forever own my heart. For me, summer is simply not complete without it. 

This time around, I took the Strawberry Rhubarb filling to the next level with a splash of  Watkins  All Natural Original Gourmet Baking Vanilla Extract & a hint of Watkins Organic Ground Cinnamon.

Oh, and did I mention all this is wrapped up in a flaky, buttery, vanilla-almond crust? Get ready to fall in love with these little beauties.

Serve them up warm with a dollop of freshly whipped cream or vanilla ice cream. 

Life is good. 

Vanilla Almond Crusted Cinnamon Strawberry Rhubarb Galettes

Things you need…

Almond Galette Dough

1 1/2 cups all purpose flour
6 tbsp almond meal
1 tbsp granulated sugar
¼ tsp Watkins Organic Ground Cinnamon
¾ cup cold butter, cubed
6 tbsp Ice cold water
1 tsp lemon juice

Egg Wash
1 large egg
1 tsp granulated sugar
1 tsp cream
1/4 tsp Watkins All Natural Original Gourmet Baking Vanilla Extract
1/4 tsp cup sliced almonds

Strawberry Rhubarb Filling
1 ½ cups rhubarb, sliced
2 cups strawberries, sliced
1/2 cup brown sugar
¼ cup cornstartch
1/4 tsp salt
1 tsp lemon zest
½ tsp Watkins Organic Ground Cinnamon
1 tsp Watkins All Natural Original Gourmet Baking Vanilla Extract

How to make…

Almond Galette Dough

In a glass measuring cup, mix together the cold water and lemon juice; place in the fridge until ready to use.

Meanwhile, in a large bowl, sift together flour, almond meal, granulated sugar and salt. Add the cold, cubed butter to your dry ingredients and toss gently to coat the butter in the flour. Use your fingers or a pastry cutter to work the butter into the dry ingredients until most of the butter chunks are the size of peas, with some larger almond sized chunks remaining.

Drizzle cold water and lemon juice mixture over the dry ingredients. Use a fork or your hands to gently toss the wet ingredients into the dry until the dough starts to come together. Turn the dough out onto a light floured surface and shape into a log 10-11 inch log. Wrap the log in plastic wrap and allow it to chill in the fridge for at least 1 hour. You could also make the dough ahead of time up to 48 hours before. 

When you are ready to assemble your galettes, remove the dough from the fridge and allow it to come to room temp for 15-20 minutes before rolling. 

Slice dough log into 6 equal 1 ½ inch thick discs.. Lightly flour both sides of each disc, and use a rolling pin, to roll each portion into a ¼ inch thick circular shape. Roll each disc out before proceeding with mixing filling. 

Strawberry Rhubarb Filling

In a medium bowl, whisk together brown sugar, salt, Watkins Organic Ground cinnamon and lemon zest. Add sliced strawberries and rhubarb and stir mixture to combine. Add Watkins Baking Vanilla Extract and stir to evenly combine. 

Egg Wash

In a small bowl, whisk together egg, cream, granulated sugar and Watkins Baking Vanilla Extract. 

Assembly

Once you have prepared your 6 dough discs, filling and egg wash, you are ready to assemble.  

Preheat oven to 375F degrees and line a baking sheet with parchment paper. 

Lay the 6 discs out onto a lightly floured work surface. Scoop about ⅓ to ½ cup of the strawberry rhubarb filling out onto each disc, leaving a 1 ½ inch border of pie dough around the filling.

** Note: If you have an excess of fruit juice liquid at the bottom of your strawberry rhubarb filling, avoid pouring that onto your pie discs at this point. 

Fold the edges of the galette dough up onto the filling working in a circular motion to create a pleated effect. 

Brush the top of the galette dough with the prepared egg wash, and sprinkle sliced almonds on top. 

Gently place each prepared galette onto the parchment lined baking sheet, leaving 2 inches between each galette. If you have leftover juices, use a spoon to scoop it up and distribute the extra juice on top of each galette.

Place pan on the bottom rack of your oven and bake for 35-40 minutes or until the galette dough is golden brown and the filling is bubbling. 

Remove the galettes from oven and allow to cool for five minutes. Serve warm with  a scoop of whipped cream or ice cream. 

Enjoy!