Strawberry-Rhubarb Galette

Ingredients for 1 servings:

• 60 g almonds, ground
• 120 g wholemeal spelt flour
• 2 tbsp lemon zest
• 1 pinch of salt
• 50 g coconut oil, melted
• 2 tbsp water, cold
• 4 tbsp maple syrup
• 2 tbsp lemon juice
• 2 stalk(s) rhubarb
• 250 g strawberries
• 2 tbsp maple syrup
• 4 tbsp almonds, ground for rolling out

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

tart

For the base, combine all the dry ingredients in a bowl and mix. Add the coconut oil, water, lemon juice, and maple syrup to form a dough. Refrigerate for about 30 minutes. Sprinkle ground almonds on the table and roll out the dough into a circle. For the filling, peel the rhubarb and slice it along with the strawberries. Place it on the galette, leaving a border of about 4 cm, and then fold it over. Drizzle the filling with maple syrup. Bake in an oven preheated to 180°C (top/bottom heat) for about 40 minutes on the middle rack, until the dough is lightly browned.