This is the perfect recipe for strawberry-rhubarb galette. It’s tangy, sweet, delicious and suuuuuper easy to make! Made with my all-time favorite pastry recipe!

Finding rhubarb in the supermarket is a rare occurrence, even though we can plant and harvest it here in Austria, but only the fortunate with a large enough garden. Like Ninas garden, but hers is still green. I was not able to plant it so I needed to look for it in the supermarket or farmers market. At the farmers market it was always sold out, when I was looking for it.

When I finally get my hands on these beautiful pinkish-red stalks I get all of them and buy every last piece. Rhubarb is just one of my favorite thinks to bake with in the spring.

Nina always calls me the queen of galettes, since I would make it with every fruit there is. Most of the galette recipes here on our blog are mine.

How to make this marvelous strawberry rhubarb galette:

First start with the dough since it need some resting time in the fridge. In a large bowl combine flour and sugars. Add cold butter cubes, rub in with your fingers until the mixture looks like fine crumbs. Add the egg and combine everything to a dough. Place in plastic wrap and let it cool in the fridge for about 30 minutes. Now you have some time to yourself before continuing the galette.

When the dough is ready roll it out on a lightly floured surface (or directly on the parchment paper) to about 1/4 inch thickness. Transfer to a baking sheet lined with parchment paper. My advise is to directly roll the dough out on the parchment paper! It makes everything easier!

For the filling, combine the rhubarb, strawberries, brown sugar, cornstarch and vanille bean paste.Spread the filling evenly onto dough, leaving a 3 inch border around the edges. Fold edges over, overlapping slightly. Brush dough with egg wash and sprinkle with brown sugar.

Bake at 180°C for 40-50 minutes! Let it cool slightly and serve it the best way possible with some ice cream!

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Love, Antonia

Strawberry Rhubarb Galette

0 from 0 votes

Recipe by Antonia Course: Breakfast, brunch, DessertCuisine: American, French

Servings

6

Prep time

30

minutes

Cooking time

40

minutes

Calories

281

kcal

This is the perfect recipe for strawberry-rhubarb galette. It's tangy, sweet, delicious and suuuuuper easy to make! Made with my favorite pastry recipe!

Cook Mode

Keep the screen of your device on

Ingredients

• Pie Crust

• 1 tbsp 1 brown sugar

• 1 tbsp 1 caster sugar

• 1 cup 1 all-purpose flour

• 90 g 90 butter diced

• 1 1 egg whisked

• Galette Filling

• 400 g 400 rhubarb cut into 4 cm long pieces

• 200 g 200 strawberries halved

• 60 g 60 brown sugar

• 1 tbsp 1 cornstarch

• 1 1/2 tsp 1 1/2 cornstarch

• 1/2 tsp 1/2 vanilla bean paste

Directions

• Pie Crust
• In a large bowl combine flour and sugars. Add butter cubes, rub in with your fingers until the mixture looks like fine crumbs. Add the egg and combine everything to a dough. Place in plastic wrap and let it cool in the fridge for about 30 minutes.
• Galette Filling
• Preheat oven to 180°C.
• When the dough is ready roll it out on a lightly floured surface (or directly on the parchment paper) to about 1/4 inch thickness. Transfer to a baking sheet lined with parchment paper. 
• Combine the rhubarb, strawberries, brown sugar, cornstarch and vanille bean paste
• Spread the filling evenly onto dough, leaving a 3 inch border around the edges. Fold edges over, overlapping slightly. Brush dough with egg wash and sprinkle with brown sugar.
• Bake for 40-50 minutes until golden brown. Let cool slightly and serve with some whipped cream or ice cream.

Nutrition Facts

• Calories: 281kcal
• Carbohydrates: 37g
• Protein: 4g
• Fat: 13g
• Saturated Fat: 8g
• Cholesterol: 60mg
• Sodium: 124mg
• Potassium: 289mg
• Fiber: 2g
• Sugar: 16g
• Vitamin A: 482IU
• Vitamin C: 25mg
• Calcium: 82mg
• Iron: 1mg

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The post Strawberry-Rhubarb Galette appeared first on Two Sisters Living Life.

If life gives you all different kind of citrus fruits make a blood orange clementine galette! Currently I am seeing blood oranges everywhere, E-V-E-R-Y-W-H-E-R-E! But how do you know if it’s really red in there or just another orange wanting to sell itself as a blood orange? Guess we will never find out

This gorgeous, rustic galette is filled with a cream-cheese vanilla base and topped with in-season oranges, blood oranges, clementines and even a lemon. I used every citrus fruit I got my hands on to. It’s very delicious and addicting.

In German there is the saying “Sauer macht lustig” which means sour makes you happy, but this is the perfect combination of sourness and sweetness!

I hope you enjoyed this recipe! It’s soo delicious and perfect for sharing!

Say HELLO to us on social media <3 ! You can connect with us on Pinterest, Facebook and Instagram ! We would love to see you there! #twosisterslivinglife

Love, Antonia

Blood Orange Clementine Galette

0 from 0 votes

Recipe by Antonia Course: Breakfast, brunch, DessertCuisine: American, French

Servings

8

Prep time

30

minutes

Cooking time

40

minutes

Calories

234

kcal

If life gives you all different kind of citrus fruits make a blood orange-clementine galette! This gorgeous, rustic galette is filled with a cream-cheese vanilla base and topped with in-season oranges, blood oranges, clementines and even a lemon. I used every citrus fruit I got my hands on to. It's very delicious and addicting.

Cook Mode

Keep the screen of your device on

Ingredients

• Pie Crust

• 1 tbsp 1 brown sugar

• 1 tbsp 1 caster sugar

• 1 cup 1 all-purpose flour

• 90 g 90 butter unsalted

• 1 1 egg whisked

• Galette filling

• 50 ml 50 milk

• 1/2 tsp 1/2 cornstarch

• 1/2 tsp 1/2 lemon juice

• 2 tbsp 2 granulated sugar

• 100 g 100 cream cheese

• 1/2 tsp 1/2 vanilla extract

• 2 2 blood oranges

• 1 1 orange

• 1 1 clementine

• 1 1 lemon

• egg wash

Directions

• Pie Crust
• In a large bowl combine flour and sugars. Add butter cubes, rub in with your fingers until the mixture looks like fine crumbs. Add the egg and combine everything to a dough. Place in plastic wrap and let it cool in the fridge for about 30 minutes.
• Cream cheese base
• Mix 50ml cold milk with 1/2 tsp cornstarch. Combine lemon juice, sugar, cream cheese and vanilla extract. The add the milk-cornstarch mixture and combine well.
• Prepare the citrus fruits
• Cut off the bottom and the top off the orange, blood orange, lemon and carefully the clementine. Then working from top to the bottom, slice the sides of the peel working your way around the orange until all the peel and white is removed. Then cut slices.
• Preparing the galette
• Preheat oven to 180°C
• When the dough is ready roll it out on a lightly floured surface (or directly on the parchment paper) to about 1/4 inch thickness. Transfer to a baking sheet lined with parchment paper. 
• Spread the cream cheese filling, leaving a 3 inch border around the edges. Add the citrus fruit slices. Fold edges over, overlapping slightly. Brush dough with egg wash and sprinkle with brown sugar.
• Bake for 40 minutes.

Nutrition Facts

• Calories: 234kcal
• Carbohydrates: 24g
• Protein: 4g
• Fat: 14g
• Saturated Fat: 9g
• Cholesterol: 59mg
• Sodium: 132mg
• Potassium: 120mg
• Fiber: 1g
• Sugar: 10g
• Vitamin A: 533IU
• Vitamin C: 22mg
• Calcium: 42mg
• Iron: 1mg

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If you liked this recipe I would recommend you to look at Ninas recipe of her healthy cheesecake for two!

The post Blood Orange Clementine Galette appeared first on Two Sisters Living Life.

I love to live my life to the fullest and enjoy every season, spring, summer, fall and winter and love to cook and bake with the seasonal fruits and vegetables! In the summer I always go on vacation with Nina her children and our parents to Florida where the tropical fruits taste extra good too!

This pineapple-coconut galette recipe is inspired by our several holidays we‘ve spent in Florida at the beach with a cocktail in hand

Nina is always calling me the queen of galettes and scones because I love to make them a lot!

The difficult part of making galettes is rolling out the dough. Parchment paper is a lifesaver when making galettes! Use it when rolling out the tender, delicate crust (it’ll keep it from sticking), then use it to fold over the edges of the galette.

Love, Antonia

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Pineapple-Coconut Galette

Perfect dessert for summer. Coconut and pineapple is the perfect combination and this galette tastes like siting on the beach and sipping on a tropical cocktail.

• 1 cup desiccated coconut
• 1 cup whole grain flour
• 3 tbsp brown sugar
• 1/2 cup butter
• 4 tbsp ice water
• 1 pineapple (fresh, medium sized)
• 3 tbsp brown sugar

1. Using a high speed food processor ground the coconut to a fine meal. In a large bowl combine the ground coconut, the flour and 3 tbsp brown sugar. Add butter cubes, then rub in with your fingers until the mixture looks like fine crumbs. Add the ice water and combine everything to a dough. Place in plastic wrap and let it cool in the fridge for about 60 minutes.

2. Preheat the oven to 180°C.

3. Peel, quarter and core pineapple and cut into slices.

4. When the dough is ready roll it out on a lightly floured surface (or directly on the parchment paper) to about 1/4 inch thickness. Transfer to a baking sheet lined with parchment paper. 

5. Arrange pineapple slices onto dough leaving a 3 inch border around the edges. Fold edges over, overlapping slightly. Brush dough with egg wash and sprinkle with remaining brown sugar.

6. Bake the galette for 40-55 minutes or until crust is golden. Serve warm for example with coconut ice-cream.

I’ve been to Hawai’i this February, you should check out my travel diary! To get some wanderlust;)

The post Tropical Pineapple-Coconut Galette appeared first on Two Sisters Living Life.

One of her recipes is for a typical Austrian apricot sheet cake and I wanted to recreate a galette with this special cake in my mind, to capture one of my favorite childhood memories. Thinking back to the times I was a little girl and got to eat her delicious cake on Sundays right after she took it out of the oven still warm. yummy

How to make this delicious goodness of an apricot galette

First of all you need to start with the crust since it needs to rest in the fridge for an hour. Pulse the almond slivers in a high speed processor. Combine the grounded almonds with the flour, brown sugar and vanilla paste. I am currently in a phase where I am not using my KitchenAid standing mixer as much and do more the things by hand with a spatula. You can always use your standing mixer I am just currently doing the old school way Then add the butter cubes and rub them in with your fingers until the mixture looks like fine crumbs. Add the ice water and combine everything to a dough. Let it rest in the fridge for about an hour.

Now during the 60 minutes resting time, you make the filling. Combine cream cheese, greek yogurt, cream, egg, vanilla pudding powder, vanilla bean seeds and 1/4 cup brown sugar.

When the dough is ready roll it out on a lightly floured surface (or directly on the parchment paper) to about 1/4 inch thickness. Transfer to a baking sheet lined with parchment paper. Spread the cream cheese filling, leaving a 3 inch border around the edges.

Add the halved apricots. Fold edges over, overlapping slightly. Brush dough with egg wash and sprinkle brown sugar and halved almonds directly on the crust.

Bake the galette for 40-55 minutes or until crust is golden. Serve warm. Enjoy:)

Love, Antonia

Did you make this Recipe? Great! Tag @twosisterslivinglife on Instagram or hashtag #twosisterslivinglife so we can see!

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Enjoyed the recipe? Maybe you’d like to try our recipe for my baked oatmeal too.

Apricot – Creamcheese Galette with Almond Crust

This is a wonderful and easy recipe for a scrumptious gallete with a creamy vanilla filling and apricots.

Almond Crust

• 1/2 cup almond slivers
• 1 cup whole grain flour
• 2 tbsp brown sugar
• 1 tsp vanilla bean seeds
• 1/2 cup butter
• 4 tbsp ice water

Filling

• 12 apricots (cut in halves)
• 100 g cream cheese
• 100 g greek yoghurt
• 100 ml cream
• 1 egg
• 1 tsp vanilla pudding powder
• 1 tsp vanilla bean seeds
• 1/4 cup brown sugar (+1 tbsp)
• 1 tbsp sliced almonds

Almond Crust

1. Using a high speed food processor ground the almond slivers to a fine meal. In a large bowl combine the ground almond slivers, the flour, brown sugar and vanilla seeds. Add butter cubes, then rub in with your fingers until the mixture looks like fine crumbs. Add the ice water and combine everything to a dough. Place in plastic wrap and let it cool in the fridge for about 60 minutes.

Filling

1. Combine cream cheese, greek yogurt, cream, egg, vanilla pudding powder, vanilla bean seeds and 1/4 cup brown sugar.

2. Preheat the oven to 180°C.

3. When the dough is ready roll it out on a lightly floured surface (or directly on the parchment paper) to about 1/4 inch thickness. Transfer to a baking sheet lined with parchment paper. Spread the cream cheese filling, leaving a 3 inch border around the edges.

   
   
   

4. Add the halved apricots. Fold edges over, overlapping slightly. Brush dough with egg wash and sprinkle brown sugar and halved almonds directly on the crust.

   
   
   

5. Bake the galette for 40-55 minutes or until crust is golden. Serve warm.

6. Enjoy

The post Apricot Galette with Cream Cheese Filling and Almond Crust appeared first on Two Sisters Living Life.

Maybe you know the word “Fernweh”.

“Fernweh” – a word which describes an ache for distant places, missing places you’ve never been to, daydreaming a little too much about your next adventure.

All these meanings describe how this galette tastes. It tastes like summer, Italy, warm summer nights and perfectly pairs with my favorite red wine. 😉

Nina always tells me the story of how she was in Italy with her best friend their ex boyfriends and driving through the wine regions of Italy, driving through small towns with a convertible and stopping at every winery. Somehow I connect this story with this recipe, because I am always daydreaming of doing the same road trip some day! Which gets me back to the word “Fernweh”. I am always daydreaming about faraway places, their cultures and food!

We love to use our own vegetables and herbs from our garden and this galette is the perfect use for our tomatoes!

There is this quote which I’ve read today which perfectly fits

“It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato”

-Lewis Gizzard

This quote is so true! Nina and I, we are always so proud of our own produce.

How to make this delicious galette:

First of all before you preheat your oven or cutting the tomatoes we need to prepare the crust since it needs to rest in the fridge for half an hour.

In a medium mixing bowl combine flour (corn flour and whole grain flour), salt and pepper. Then add the butter cubes and rub them in with your fingers until the mixture looks like fine crumbs.You would also use a food processor but I just really like to put my energy into making this. I am just doing it the old school way and using my hands or a spatula.;) Add 1/4 cup ice water and combine everything to a dough. Let it rest in the fridge for about 30 minutes.

Meanwhile combine the cream cheese with the basil pesto (recipe coming soon) and salt. Prepare the tomatoes. Preheat the oven to 180°C.

Most baked goods with tomatoes get really soggy but the cream cheese base prevents it!

When the dough is ready roll it out on a lightly floured surface (or directly on the parchment paper) to about 1/4 inch thickness. Transfer to a baking sheet lined with parchment paper. Spread the cream cheese, leaving a 3 inch border around the edges. Add the tomato slices, the cherry tomatoes and pine nuts, drizzle with olive oil. Fold edges over, overlapping slightly. Brush dough with egg wash and sprinkle with salt and pepper, parmesan cheese, and fresh basil.

Bake the galette for 40-55 minutes or until crust is golden. Serve warm.

With this recipe I am participating in the AUSTRIAN FOOD BLOG AWARDS 2019 in the category “Kreativer Ofengenuss” 🙂

If you like the recipe or just the like to wish me good luck, leave me a comment. I’d love to read from you ;-).

We would love to hear from you. Write us a comment if you enjoyed this recipe or tag us @twosisterslivinglife on Instagram or Facebook.

Love, Antonia

Tomato Galette with Basil Pesto Cream Cheese Filling, Pine Nuts and Corn Flour Crust

If you love summer and italy as much as we do, than this recipe is perfect for you. It's a perfect blend between italian and french cuisine. You have the option either do one big galette or divide the dough into several smaller ones. Enjoy:)

Cornmeal Crust

• 1 cup whole grain flour
• 1/2 cup corn flour
• 1 pinch salt
• 1 tsp black pepper
• 10 tbsp butter (diced)
• 1/4 cup ice water
• 1 egg (beaten)

Basil Pesto Cream Cheese Filling

• 7 1/3 oz cream cheese (about 200g)
• 4 tbsp homemade basil pesto
• 1 pinch salt
• 2 tbsp toasted pinenuts
• 1/2 tsp fresh pepper
• 1 tbsp olive oil
• 2-3 tomatoes, sliced
• 6 cherry tomatoes, halved
• 1 tsp fresh basil
• 2 tbsp freshly grated parmesan cheese

Cornflour Crust

1. In a medium mixing bowl combine flour (corn flour and whole grain flour), salt and pepper. Then add the butter cubes and rub them in with your fingers until the mixture looks like fine crumbs. Add the ice water and combine everything to a dough. Let it rest in the fridge for about 30 minutes.

Filling

1. Meanwhile combine the cream cheese with the basil pesto and salt. Prepare the tomatoes.

2. Preheat the oven to 180°C

3. When the dough is ready roll out dough on a lightly floured surface to about 1/4 inch thickness. Transfer to a baking sheet lined with parchment paper.

4. Spread the cream cheese, leaving a 3 inch border around the edges. Add the tomato slices, the cherry tomatoes and pine nuts, drizzle with olive oil. Fold edges over, overlapping slightly. Brush dough with egg wash and sprinkle with salt and pepper, parmesan cheese, and fresh basil.

5. Bake the galette for 40-55 minutes or until crust is golden. Serve warm.

The post Tomato Galette with Basil Pesto Cream Cheese Filling, Pine Nuts and Corn Flour Crust appeared first on Two Sisters Living Life.

Last autumn we started our Instagram-Account twosisterslivinglife. We wanted to create a place for us where we can share our passion for food and life with likeminded people and Instagram is the perfect place to do that! For us it’s all about connecting with people and not about the numbers of likes or followers. Our goal is to inspire people and share recipes with this great community and just maybe we can improve somebodies day with our beautiful pictures and get somebody hungry for our recipes 😉

Now all about this deliciousness! This is one of my favorite dessert for summer, because it’s not too sweet and it smells amazing!

First of all you need to start with the crust since it needs to rest in the fridge for an hour. Combine the grounded almonds with the flour, brown sugar and cinnamon. I am currently in a phase where I am not using my KitchenAid standing mixer as much and do more the things by hand with a spatula. You can always use your standing mixer I am just currently doing the old school way 😉 Then add the butter cubes and rub them in with your fingers until the mixture looks like fine crumbs. Add the ice water and combine everything to a dough. Let it rest in the fridge for about an hour.

Now you have 50 minutes to yourself 😉 haha! It only takes 10 minutes max to prepare the peaches! You just need to cut them in halves and cut them into thin slices.

When the dough is ready roll out dough on a lightly floured surface, you could either do one big galette or divide the dough into 3 parts, like me. I cut the dough in half, one half was used for the bigger galette and the other half I cut again into two parts, to get two smaller galettes. Starting from the middle, place the peach slices/wedges on top of the pie dough, leaving a 2 inch border from the edge of the pie crust. Don#t forget to add the blackberries on top of the peaches! Sprinkle the sugar over the peach slices. Fold edges over, overlapping slightly. Brush dough with egg wash and sprinkle with brown sugar. Bake for 40 minutes! Tada, voila told ya it was easy! 🙂 Don’t forget to smell these little babies, I just love the smell of baked peaches.

With this recipe I am participating in the AUSTRIAN FOOD BLOG AWARDS 2019 in the category “BEST of Instagram” 🙂

If you like the recipe or just the like to wish me good luck, leave me a comment. I’d love to read from you ;-).

We would love to hear from you. Write us a comment if you enjoyed this recipe or tag us @twosisterslivinglife on Instagram or Facebook.

Love, Antonia

Peach-Blackberry Galette with Almond Crust

This is a perfect summer dessert! You could either do like me 2 small ones and one large or one large galette.It is one of my favorites for summer since it isn't too sweet and smells really good! It goes really well with some sorbet ice cream too!

Almond Crust

• 1/2 cup almond slivers
• 1 cup whole grain flour
• 2 tbsp brown sugar
• 1 tsp cinnamon
• 1/2 cup butter (Room temperature, cut into cubes)
• 4 tbsp ice watter

Peach Filling

• 4 peaches (halved and pitted and lenghtwise sliced)
• 6 tbsp brown sugar

Almond Crust

1. Using a high speed mixer ground the almond slivers to a fine meal. In a large bowl combine the ground almond slivers, the flour, brown sugar and cinnamon. Add butter cubes, then rub in with your fingers until the mixture looks like fine crumbs. Add the ice water and combine everything to a dough. Place in plastic wrap and let it cool in the fridge for about 60 minutes.

2. Preheat the oven to 180°C.

3. Slice each peach half into ¼ inch thick slices. Roll out dough on a lightly floured surface, you could either do one big galette or divide the dough into 3 parts, like me. I cut the dough in half, one half was used for the bigger galette and the other half I cut again into two parts, to get two smaller galettes. Starting from the middle, place the peach slices/wedges on top of the pie dough, leaving a 2 inch border from the edge of the pie crust. Place a handful of blackberries on top of the peaches. Sprinkle the sugar over the fruits. Fold edges over, overlapping slightly. Brush dough with egg wash and sprinkle with brown sugar.

4. Bake until filling is bubbling for 40-50 minutes. Let cool before serving.

Dessert

American, French

Galette, peach, summer

If you like this recipe then take a look at my favorite muffin recipe – Coconut-Raspberry White Chocolate Muffin

The post Peach and Blackberry Galette with Almond Crust appeared first on Two Sisters Living Life.

Searching for a super easy and delicious dessert? Yes? Perfect, you found it!

This is a Berry Galette with Pecan Crust made with strawberries, raspberries and blueberries! It’s the perfect dessert for summer and it’s even more delicious served with some vanilla ice-cream! I think I already told you but I just LOVE galettes, because they are so simple and normally always turn out perfect! I could easily write a love song about galettes, that’s how much I love them!

You could customize your galette and use different fruits like apples or peaches too!

We would love to hear from you. Write us a comment if you enjoyed this recipe or tag us @twosisterslivinglife on  Instagram or Facebook.

Love, Antonia

Vegan Berry Galette with Pecan Crust

Berry Galette with Pecan Crust! Perfect dessert for the summer, served with some vanilla ice-cream, yummy!

Pecan Crust

• 1/2 cup pecans (toasted)
• 1 cup whole grain flour
• 2 tbsp brown sugar
• 1 pinch salt
• 1/2 tsp cinnamon
• 1/2 cup butter (unsalted)
• 2 tbsp ice water

Berry Filling

• 1 1/2 cup strawberries (sliced)
• 1/2 cup raspberries
• 1/2 cup blueberries
• 3 tbsp brown sugar
• 1 tbsp cornstarch
• 1 tbsp balsamic vinegar

1. Preheat the oven to 180°C

2. Pulse pecans in a food processor until consistency of a course meal. Add the pecans, flour, sugar, salt, cinnamon to a large mixing bowl und combine. Add butter cubes, then rub in with your fingers until the mixture looks like fine crumbs. Add the ice water and combine everything to a dough. Place in plastic wrap and let it cool in the fridge for about 60 minutes.

3. Toss strawberries, blueberries, raspberries, vanilla, brown sugar, corn starch and balsamic vinegar in a bowl. Roll out dough on a lightly floured surface to a 10-12″ round. Carefully transfer to a parchment-lined baking sheet. Mound berry-filling in center of dough, leaving a 2″ border. Fold edges over, overlapping slightly. Brush dough with egg wash and sprinkle with brown sugar.

4. Bake until filling is bubbling for 45-50 minutes. Let cool before serving.

Dessert

American, French

berries, blueberries, Galette, raspberries, strawberries

The post Summer Berry Galette with Pecan Crust appeared first on Two Sisters Living Life.

This is a Rhubarb-Strawberry Galette with Pistachio Crust, but you can easily skip the rhubarb or swap the pistachio with pecans. I love Galettes, they are foolproof, simple and easy to make! And perfectly served with some vanilla ice cream!

You might have noticed that we love to use rhubarb, well we are obsessed with it during its season! This year we got the most amazing pink rhubarb of all!

I always put some balsamic vinegar to the strawberry-rhubarb filling and it tastes so good! Sweet fragrant berries balanced by the earthy tartness of the balsamic vinegar makes a killer combination!

Enjoy the Strawberry-Rhubarb Galette and let me know how you liked it! Tag us with one of our recipes on social media @twosisterslivinglife and get a feature in our story as a thank you! 

Love, Antonia

Rhubarb Strawberry Galette

This is a Strawberry-Rhubarb Galette with Pistachio Crust! You could easily skip  the rhubarb and make this treat all year long!

Pistacchio Crust

• 1/2 cup pistachios
• 1 cup whole grain flour (+2 tbsp )
• 2 tbsp brown sugar
• 1 pinch salt
• 1/4 tsp cinnamon
• 1/2 cup butter (cubed)
• 4 tbsp ice water

Rhubarb-Strawberry Filling

• 1/2 pound strawberry
• 1/2 pound rhubarb (cut into pieces)
• 3 tbsp coconut sugar
• 1 tbsp corn starch
• 1 tbsp balsamic vinegar

1. Preheat the oven to 180°C

2. Pulse pistachios in a food processor until consistency of a course meal. Add the pistachios, flour, sugar, salt, cinnamon to a large mixing bowl und combine. Add butter cubes, then rub in with your fingers until the mixture looks like fine crumbs. Add the ice water and combine everything to a dough.  Place in plastic wrap and let it cool in the fridge for about 60 minutes.

3. Toss strawberries, rhubarb, coconut sugar, corn starch and balsamic vinegar in a bowl. Roll out dough on a lightly floured surface to a 10-12″ round. Carefully transfer to a parchment-lined baking sheet. Mound strawberry-rhubarb filling in center of dough, leaving a 2″ border. Fold edges over, overlapping slightly. Brush dough with egg wash and sprinkle with brown sugar.

4. Bake until filling is bubbling for 45-50 minutes. Let cool before serving.

The post Strawberry-Rhubarb Galette with Pistachio Crust appeared first on Two Sisters Living Life.