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Strawberry Rhubarb Galette with Sprouted Spelt Crust

Name: Strawberry Rhubarb Galette with Sprouted Spelt Crust
Prep time: 30 min
Cook time: 35 min
Ingredients: 2 ¼ cups Second Spring Sprouted Spelt Flour; ¾ cup COLD unsalted butter; 1 tsp salt; about 5 tbsp ice cold water ((see notes above)); 1 egg ((for brushing)); Optional: Coarse sugar for sprinkling; 2 cups chopped strawberries; 1 cup chopped rhubarb; ¼ cup sugar; 3 tbsp cornstarch

Tangy and filling with a flakey, buttery, sprouted whole grain crust.

1 hour & 35 minutes

2 Galettes (12 Servings)

Pairs perfectly with a warm summer evening.

We’ve made our classic sprouted spelt crust many times in different ways, and we’re still amazed by it’s versatility, wonderful rich flavour, and crisp flakey texture. Sprouted spelt flour has a sweet, nutty flavour that makes the recipe perfect for sweet, tart and savoury fillings alike. The natural sweetness also means that no additional sugar is needed in the crust. “Galette” may seem like a fancy dessert, but the crust is simply made with with sprouted spelt flour, salt, butter and water. We’ll walk you through the steps for a wholesome, impressive dessert that’s perfect for sharing.

For the filling

Strawberries and rhubarb are in season right now in Canada, so we chose the freshest local ingredients for the filling. We picked these ourselves from a local farm, and it’s an incredible process from the plant all the way to the table. We highly recommend changing the filling according to what is fresh and in season in your area. Use treasures from your own garden, visit a local farmers market, farm or greenhouse, or look for a local origin on the labels in your grocery store. You can even try a delicious savoury gallete with fresh vegetables! Besides the incredible flavour, it brought so much joy and meaning to the whole process.

tips FOR MAKING SPROUTED SPELT CRUST

To properly measure flour, fluff and spoon it into a measuring cup (don’t pack it down) until it’s over filled. Sweep the excess off the top with a straight edge.
The water must be ice cold, add several ice cubes and stir or put a glass of water in the freezer for at least 20 minutes.
Butter also needs to be directly from the fridge cold. Chopping it into smaller cubes will make it easier to work with.
Add only as much water as necessary to bring the dough together. Mixing with your hands makes it easier to tell when the dough is ready.
Over mixing will cause more gluten to form, making the crust less flakey. Mix it just until the dough forms a cohesive ball. You should still be able to see pieces of butter (they will work in more as you roll).
Don’t skip the chilling step! Cold dough helps butter melt at a slower rate and forms that wonderful flakey texture.
Rolling cold dough takes elbow grease, but don’t wait for it to warm up to make rolling easier. It should still feel cold to the touch after rolling.
Don’t stress about rolling the dough into a perfect circle. An oval, rectangle, or rustic shape will still taste just as delicious! If the dough cracks at the edge when rolling, just pat it back together with your fingers, it’s very forgiving. Rough edges are fine too, you can simply tuck them in at the end of shaping.
Make sure to leave at least a 2″ border, you want enough to fold up and hold in all that delicious filling!

recipe notes

When you mix the filling there will likely be quite a bit of liquid at the bottom of the bowl. We used a few spoonfuls of the liquid in each galette and had some liquid left over at the end. The more liquid you use (and the juicier the fruit), the more ‘jammy’ the filling will be. However, don’t fill it to more than halfway up your crust. The fruit will release more liquid as it cooks and your filling will bubble over the edges.
We used a 1/4 cup of sugar for both galettes and this resulted in a wonderful tart taste. Feel free to give your fruit a try while chopping and adjust the sweetness as needed and to your preference. Any granulated sugar will work.

Looking for more recipes with our sprouted spelt crust?

Or you can find the original recipe here.

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