Rhubarb Almond Apple Galette

Preparing the Galette

Preparing the Galette

The other night I realized that we had too much pizza dough for the amount of pizza we wanted to make, and we had diced rhubarb in the fridge waiting to be turned into something. And, I’ve been meaning to try to use coconut flour and almond flour together. So, I started plotting – what could I make with leftover pizza dough, rhubarb, and a couple of delicious flours…. Voila! Galette. For those not in the know, a galette is just a fancy word for a free-form pie or tart. I’ve made dessert galettes before with leftover pizza dough. It works fine, as long as you’re not one that puts herbs and spices in your dough. (Then again, rosemary could pair nicely with some sweet flavors.) Sure, it’s not quite a pâte brisée. But, it’s functional, and I’m frugal. So here goes:

Adding Streusel Topping

Adding Streusel Topping

Rhubarb Apple Almond Galette

leftover pizza dough or tart dough to make about a 12 inch circle
1 apple, peeled, cored and diced
1 1/3 cups rhubarb
2 T. agave syrup
1/2 t. almond extract

In a small saucepan over medium heat, stir the apples, rhubarb, and agave until the rhubarb breaks down and some of the moisture simmers off. Take off the heat and stir in the almond extract.

Topping
1/4 cup almond flour
1/4 coconut flour
2 T. coconut oil
3 T. palm sugar
1/4 cup almonds

Mix the flours, coconut oil and sugar with a fork in a small bowl until mixture is crumbly.

Preheat oven to 350°. Spread the rhubarb apple mixture your rolled out piece of dough, leaving a border of about 1 1/2 inches. Sprinkle rhubarb with topping and then with almonds. Lift and fold the border to make an edge on the galette. Bake for approximately 18 minutes, or until crust and topping is lightly browned.

(Time may be different for you – my oven may have been hotter than 350, as I’d previously been making pizza and the baking stone was still very hot.) Serve with a scoop of your favorite non-dairy ice cream. (We like coconut ice cream.)

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