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Epicurious

Strawberry-Rhubarb Galette With Buckwheat Crust

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Strawberryrhubarb galette with buckwheat crust on a white plate.
Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich

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.

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