Fruit Galette With Buckwheat Crust

Name: Strawberry-Rhubarb Galette With Buckwheat Crust
Yield: 6–8 servings
Ingredients: 1 cup all-purpose flour; ⅓ cup buckwheat flour; 3 Tbsp. sugar; 1 tsp. kosher salt; ½ cup (1 stick) unsalted butter, cut into pieces; All-purpose flour (for surface); 1 lb. rhubarb, cut into ¾" pieces; 8 oz. strawberries, hulled, halved if large; 1 Tbsp. plus 1½ tsp. cornstarch; ⅓ cup sugar, plus more for sprinkling; ½ vanilla bean, halved lengthwise, or ½ tsp. vanilla extract; 1 large egg, beaten to blend; Whipped cream, ice cream, or crème fraîche (for serving)

By Chris Morocco

March 20, 2018

Image may contain Platter Food Dish Meal Dessert Cake and Pie

Photo by Stephen Kent Johnson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski

Galettes were invented to make amateur bakers feel like pros. The less perfect they are, the cooler they look. No trimming, no tucking, no crimping, no venting, and no soggy bottom. They’re also versatile: You can make a version of this year-round with the same amount of peak-season fruit.

Recipe notes

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