Strawberry Rhubarb Galette with Sprouted Spelt Crust
Tangy and filling with a flakey, buttery, sprouted whole grain crust.
12 Servings (2 galettes)
Enjoy on 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 galette 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!
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?
Strawberry Rhubarb Galette with Sprouted Spelt Crust
Tangy filling with a flakey, buttery, sprouted whole grain crust.
Prep Time: 30minutes
Cook Time: 35minutes
Chilling Time: 30minutes
Servings: 12(2 Galettes)
What You'll Need:
Sprouted Spelt Crust
2 ¼cups Second Spring Sprouted Spelt Flour
¾cupCOLD unsalted butter
about 5tbspice cold water(see notes above)
Optional: Coarse sugar for sprinkling
Strawberry Rhubarb Filling
How To Make It:
Mix the flour and salt together in a large bowl.
Using a pastry blender or fork, cut in cold butter until you have pea-sized pieces.
Sprinkle ice cold water over the mixture one tbsp at a time and work the dough with your hands. Stop adding water when the dough starts to form large clumps. Continue working with your hands until the flour is just incorporated and the dough comes together. Do not overwork, you should still be able to see specks of butter.
Divide in half, wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
In the meantime, prepare the filling by chopping strawberries and rhubarb. Add to a large bowl with sugar and cornstarch, stir to coat evenly.
Preheat oven to 375°F.
Place chilled dough on a piece of parchment paper and roll into roughly a 10" circle. Don't worry if the edges are ragged or it's not a perfect circle, but aim for an even thickness.
Add approximately half of the strawberry filling to the center of the dough, leaving about 2" all the way around. Fold the border over the filling, overlapping where needed and tucking under any rough edges. Gently use a spatula to help you if the border sticks to the parchment (don't worry about the bottom, it won't stick once it bakes).
Brush the edge of the dough with a beaten egg. Optional: sprinkle with coarse sugar for some extra sparkle and a little crunch.
Transfer the parchment paper to a baking tray and bake 30-40 minutes, until crust is golden brown and the filling is bubbling.
Repeat steps 7-10 with remaining dough and filling. Serve warm or cold. Delicious on its own or topped with ice cream or fresh whipped cream.