Tart rhubarb, sweet strawberries, and crisp apples come together in this rustic, healthful galette. Topped with a cloud of honey-vanilla coconut cream, it’s naturally sweetened and effortlessly elegant.
Place flour and salt in the bowl of a food processor. Add the cold coconut oil and pulse together using the knife attachment until it resembles coarse crumbs.
Mix in honey. Add ice water one tablespoon at a time, until the dough comes together.
Refrigerate for at least one hour before using.
In a large bowl, toss the apples, strawberries, and rhubarb. Add honey, cornstarch, vanilla, and cinnamon. Let sit for about 10 minutes to macerate.
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Roll out chilled dough into a large circle on parchment paper. If necessary, warm the dough in a microwave for 30 seconds to soften.
Smear dough with jam, if desired. Using a slotted spoon, spoon fruit onto the dough, leaving a two-inch (five-centimeter) border. Fold the edges over the fruit, pleating the dough as you go to create a rustic look.
Carefully transfer the galette, still on the parchment paper, to a baking sheet. Brush edges with egg wash. Bake for 40 minutes or until crust is golden and fruit is bubbling. This freezes well.
Chill the can of coconut cream in the refrigerator for at least 24 hours.
Scoop out the hardened white cream from the top of the can and put in the bowl of a mixer. Beat the cream on high for three to five minutes, or until it’s smooth and creamy. Fold in the honey, vanilla, and salt until just combined. (Do not put the can in the freezer, as this alters the consistency and it won’t whip well.) Refrigerate until ready to serve.
Place a slice of galette on a plate and garnish with the honey cream.
Tip: If you’d like more cream (who doesn’t??), after beating the cream, add the remaining cold liquid to the bowl one tablespoon at a time, until desired consistency is achieved. I used the whole can, and although the topping was somewhat thinner, we enjoyed it very much.
Note: Coconut oil should be refrigerated before to give the dough its crispiness, or it can be put in the freezer for a little while, if you’re short on time.
Do not attempt to cut your rhubarb in the food processor. It becomes very stringy and gets all tangled up.
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