Spring galette with a kick from ginger.

Strawberry Rhubarb Tart

This is an incredible combination of flavors. The recipe is from Eating Well and I replaced sugar with our Yellow Dog Sweet Shake. It's truly an amazing dessert.


  • 2 sticks unsalted butter, cut into 1/2" cubes; freeze for 10 minutes
  • 1-1/2 + 1/3 cups All-purpose flour
  • 2/3 cup Buckwheat flour
  • 2 tbsp granualted sugar
  • 1 tbsp Yellow Dog Sweet Shake
  • 1 tbsp minced fresh rosemary
  • 1-1/2 tsp pink salt
  • 1/2 cup ice water

Strawberry Rhubarb Ginger Tart

  • 1 disk Buckwheat pastry dough
  • 1/2 cup granulated sugar
  • 2 tbsp Yellow Dog Sweet Shake
  • 1/3 cup crystalllized ginger
  • 1 tbsp fresh grated peeled ginger
  • 12 ounces fresh Rhubarb cut into 3" by 1/2" pieces
  • 8 ounces fresh strawberries, cut in half, or quarter if large
  • 2 tbsp cornstarch
  • 1/2 cup fresh bread crumbs
  • 1 tbsp butter cut into small cubes 1
  • 1 large egg
  • 1-1/2 teaspoons water
  • 1 tbsp Yellow Dog Sweet Shake


  • Buckwheat Pastry Dough
    Mix everything but the butter together to combine. Scatter the butter pieces and mix until there are pea-sized pieces. Add 1/2 cup ice water and mix until dough bits form. Dust two 16-inch long pieces of plastic wrap with flour. Divide the dough into two pieces and put on the plastic wrap and form a 5-inch wide disk. Refrigerate for 2 hours or up to 3 days. Before using, let the dough stand at room temperature for 10 minutes. Make two dough disks.

Strawberry Rhubarb Tart

  • Line a baking sheet with parchment paper.
    Roll dough on a lightly floured surface into a 12-inch round about 1/8 inch thick. Transfer to the prepared pan.
    Stir granulated sugar, crystallized ginger, fresh ginger and Yellow dog Sweet Shake in a large bowl. Add rhubarb and strawberries. Toss to coat. Sprinkle with cornstarch and toss to coat.
    Distribute breadcrumbs (or semolina) over the center of the dough, leaving a 2-inch border. Evenly spread the filling over the breadcrumbs (or semolina). Lift the edge of the dough, folding it over, partly covering the filling and making slightly overlapping pleats as you work your way around. Gently press on the top and sides of the dough to ensure a good seal. Dot the exposed filling with butter. Whisk egg and water in a small bowl and brush over the dough; sprinkle with Yellow Dog Sweet Shake. Chill the galette for 30 minutes.
    About 20 minutes before baking, place a baking stone or inverted baking sheet on the center rack of oven; preheat to 400 degrees F.
    Transfer the galette on the parchment to the heated surface. Bake until the filling is bubbling and the crust has browned, 40 to 45 minutes.
    Let cool on a wire rack for at least 45 minutes before serving.


Spring galette with a kick from ginger.

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