Ingredients
The following ingredients have 4 Servings
- 1/2 cup old fashioned oats
- 1/4 cup roughly chopped almonds
- 2 tablespoons honey
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cardamom
- pinch of salt
- 2 1/2 cups flour
- 1 teaspoon salt
- 2 teaspoons sugar
- 1/2 cup 1 stick frozen butter, cut in cubes
- 1/2 cup 1 stick chilled butter, cut in cubes
- 1/2 cup ice water
- 5 extra large strawberries or about 12 regular strawberries (chopped)
- 6 ounces raspberries
- 6 ounces wild blueberries
- 1/2 cup sugar
- 3 stalks of rhubarb (chopped)
- 1 tablespoon cornstarch
- 1 egg
- 2 tablespoons turbinado sugar
Instruction
- Preheat the oven to 300 degrees. Line a baking sheet with parchment paper
- Mix the ingredients for the granola together in a bowl, then lay the mixture in a single layer on the baking sheet. Bake for 15 minutes. Set aside to cool and harden.
- In a medium to large bowl, mix the flour, salt and sugar together Use a pastry cutter or your food processor to cut in the butter. The mixture should resemble large crumbs.
- Add the ice water and mix until the mixture is moist. Transfer the dough to plastic wrap and squeeze the dough until it combines to a ball. Flatten the ball to form a disc. Move to the refrigerator to chill for 30 minutes or up to 2 days. Preheat the oven to 400 degrees.
- In a medium bowl, mix the berries, rhubarb, sugar, cornstarch and salt together.
- Take out the dough and cut in four equal pieces. Form each into a ball and flatten them to form discs and roll out each disc until they are about 8 inches in diameter.
- Divide the filling and place in the center of each disc, leaving the edges clear. Fold up the edges of the dough.
- In a small bowl, beat the egg with tablespoon of water and brush the egg mixture over the dough of the galette. Sprinkle the turbinado sugar over the dough.
- Bake the galette for about 20 minutes, then sprinkle the granola over the galettes. Bake for an additional 5 minutes, or until the galettes are golden brown.
