Vegan Strawberry Rhubarb Galette

Strawberry Rhubarb Galette 2

Strawberry rhubarb pie sounded really good to me last Friday, so I just had to make some. It was a rainy day from start to finish, but I didn't mind. The rain during my run was refreshing and cool a nice change from hot and humid. I started my day in a good mood, and even though the weather seemed to be trying to make people crabby, it didn't work on me. I was thinking about that pie all day at work. But to be honest, by the end of the day I didn't know if I wanted to put all of the work into a pie. Making two crusts, and waiting an hour to bake? I came up with a solution so I could still have it. A galette! Oh yes, the pie's delicious easier to make cousin that isn't fussy.

Strawberry Rhubarb Galette 3

So, I made a galette. I decided that I wanted to include pecans in the crust because they are so buttery and delicious and I love them with berries. The dough was really good. Yes I taste my dough, it is not weird, I have to quality control you know? It worked perfect, even though I substituted some pecan butter for part of the coconut oil. I kept the filling simple so the strawberries and rhubarb could shine. It smelled amazing while baking! Strawberries have to be one of the most fragrant fruits to use in pies.

Strawberry Rhubarb Galette

It turned out so delicious! Even better than the home made strawberry rhubarb pie I enjoyed as a kid at a diner (that used to be one of my favorite things). It was so much easier to make than a pie though. So, if a pie intimidates you, you always have your friend the galette to fall back on when you want pie. Trust me, you want to try this.

Strawberry Rhubarb Galette 1

Vegan Strawberry Rhubarb Galette

2 cups all purpose gluten free flour*
1/2 cup pecan meal
1/4 tsp sea salt
1/4 cup coconut sugar
4 Tbsp coconut oil in solid state, cut into chunks
3 Tbsp pecan butter
5-6 Tbsp ice water

2 cups organic rhubarb, sliced
2 cups organic strawberries, quartered
2 Tbsp lemon juice
1 Tbsp organic lemon zest
2 tsp pure vanilla extract
1/4 cup arrowroot starch
1/2 cup coconut sugar
pinch of sea salt
Coconut sugar for sprinkling

To make crust, combine flour, sea salt, sugar and coconut oil in a bowl, and use a pastry blender to cut into the mixture until it resembles pea sized chunks (you can also use your hands).  Add water and mix into the dough.  Knead a few times until it comes together (you may need to add an additional Tbsp more water).  Shape into and roll out into a 1/4 inch thick circle on a sheet of parchment (you will want to dust the parchment underneath with a little flour and dust the rolling pin too to avoid sticking. If the dough has gotten too warm, place in the refrigerator).  Preheat oven to 375 degrees.

Place rhubarb and berries, lemon juice, zest, vanilla, arrowroot, sugar and sea salt in a large bowl and toss to combine. Arrange fruit mixture on top of dough on each round, leaving a  1 1/2-inch border all the way around. Fold border over the fruit mixture, overlapping where necessary and pressing gently to adhere the folds (it doesn't have to be perfect, it is rustic). Brush edges of dough with water, sprinkle with sugar, and bake until crust is deep golden brown and juices are bubbling, 45 minutes or so. Transfer baking sheet to a wire rack to cool the galette. Serve warm or at room temperature.
*You may use whole wheat pastry flour if you do not wish to make this gluten free.

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