Strawberry and Rhubarb Galette

Ingredients:

• 1 package (400 g) of chilled pie dough
• Premium flour for working with dough
• 350 g fresh rhubarb, thinly sliced ​​(or defrosted)
• 350 g fresh strawberries, halved
• 2 tablespoons cornstarch
• 0.5 cup + 2 tablespoons granulated sugar
• 110 g almond paste
• 1 large egg yolk
• 1/4 cup finely chopped almonds
• Sweetened whipped cream or vanilla ice cream, for serving

Preparation:

1. Preheat oven to 190°C.
2. Stack the two dough circles and roll them out on a lightly floured surface to a diameter of about 30 cm. Transfer to a parchment-lined baking sheet. Set aside.
3. In a medium bowl, combine the rhubarb, strawberries, cornstarch, and 1/2 cup granulated sugar. Set aside. Roll the almond paste into a 25cm circle.
4. Spread the almond paste over the dough. Spread the strawberry and rhubarb filling evenly on top, leaving a 5 cm border around the edges. Fold the edges of the dough up, placing them over the edges of the filling.
5. Whisk the egg yolk with 1 teaspoon of water in a small bowl. Brush the edges of the galette with the water and sprinkle with the almonds and the remaining 2 tablespoons of granulated sugar.
6. Bake until the filling is bubbling and the edges are golden brown, 35 to 40 minutes. Let cool slightly and serve with whipped cream or ice cream.