Rosewater is the secret ingredient that makes these strawberry rhubarb galettes in a flaky whole-grain gluten-free crust taste like pure magic.
Adapted from Sweeter Off the Vine: Fruit Desserts for Every Season
, by Yossi Arefi.
We find this amount of rosewater to be just right, but if you're sensitive to the flavor, reduce the amount to 2 or 3 teaspoons.
I use a 1 1/2 times batch of my flaky, gluten-free pie dough to make 9 galettes. See the original post
for step-by-step photos of the fraisage
and turning process.
Feel free to use your favorite pie dough recipe in its place, or use 3/4 of this recipe
if gluten isn't an issue. You'll need enough dough for 1 1/2, 9" single crust pies.
Nutritional values are based on one of nine servings.