Ingredients
Units
Scale
FOR THE GALETTE:
- Pie dough (enough for a single crust)
- 1lb strawberries
- 1/2 lb rhubarb stalks (the leaves are poisonous)
- 1/2 cup lavender vanilla sugar (we used Meso Nutso Lavender Vanilla Sugar from Hatchery)
- 1 tbsp arrowroot starch (or substitute cornstarch)
- 1/2 tsp dried lavender
- 1 egg yolk – lightly beaten
- lavender vanilla sugar for sprinkling
FOR THE CREME FRAICHE WHIPPED CREAM:
- 1 cup heavy whipping cream
- 1 tbsp vanilla lavender sugar
- 1/3 cup creme fraiche (we used Bellwether Farms Creme Fraiche)
Instructions
FOR THE GALETTE:
- Remove your pie crust from the refrigerator & let it sit at room temperature for about 15-20 minutes
- Cut rhubarb into 1″ pieces, put in a bowl & add the sugar to the rhubarb. Stir & let the sugar soak into the rhubarb while you roll the pie crust & prep the strawberries
- Hull the strawberries & slice them into 1/4 slices (this is what we use to slice our strawberries)
- Pre-heat the oven to 375f degrees
- Roll your pie crust into a 12″ round & slide pie crust onto a parchment paper lined baking sheet
- Add the strawberries, lavender & arrowroot starch to the rhubarb & sugar, stir until well combined
- Spoon the filling onto the pie crust leaving about a 2-3″ border
- Gently press on the filling to compact it a bit & then carefully fold up the edges of the crust over the filling
- Brush the crust with beaten egg yolk & sprinkle the galette with lavender vanilla sugar
- Bake galette for 40 minutes, remove from oven & let cool to room temperature
FOR THE CREME FRAICHE WHIPPED CREAM
- Whip heavy cream with sugar until very soft peaks
- Add creme fraiche and whip until soft peaks
- Serve each slice of cooled galette with a dollop of creme fraiche whipped cream & edible flower blossoms
- We used pineapple guava blossom petals for garnish, if you can find some you will be delighted by their sweet marshmallow like flavor