Rhubarb and mixed berry galette

Fruit galettes - another name for a simple, rustic tart - are so easy to toss together that they’re perfect for the last minute potluck or party offering. 

In fact, that’s just what I did yesterday when we went to visit friends at Lake Tahoe’s North Shore for the Memorial Day holiday - taking one of these large tarts ( I actually doubled the crust, since I like them really big and full for a crowd) and a wheat berry, rye berry and oat berry salad with nuts, celery, onion and dried cranberries. My friends are vegan so these were ‘no-brainer’ ideas - and were a big hit.

As you can see, I used a pizza peel to transfer this doubled galette in and out of the oven, and baked it on a pizza stone.

I really love the Hodgson Mill whole wheat Insta-Bake mix. It’s perfect for the fast throw together whole grain coffee cake or pie crust .

Rhubarb and mixed berry galette

Preheat oven to 375 degrees

You will need:

One recipe, prepared,  Hobson Mills Insta-Bake mix whole wheat pie crust ( to which I add extra chilled butter- I like everything ‘more’.)

4 cups mixed fresh sliced strawberries, chopped rhubarb, blackberries or blueberries

1/4 cup sugar

1 teaspoon cinnamon

1-1/2  tablespoons corn starch

1/2 teaspoons lemon zest

1 egg and splash of water for egg wash

3 tablespoons melted butter

Make the pie crust and put it into the fridge to chill before rolling out.

While the pie crust is chilling, assemble the filling in a bowl with the sugar, corn starch, cinnamon and lemon zest.

Roll out the pie crust. Brush the inside of the pie crust with melted butter. Put the fruit mixture into the center and then gently fold the edges of the crust in overlapping sections.

Bake at 375 degrees for about 45 to 50 minutes, or until evenly browned.

Cool on a wire rack.

Serve at room temperature with whipped cream.