Rhubarb and Strawberry Galette with Halva Cream — Jewish Food Society

Ingredients

• 2 ½ cups all-purpose flour, plus more for rolling
• 1 teaspoon kosher salt
• 1 teaspoon granulated sugar
• 2 sticks cold unsalted butter, diced into ½ inch cubes
• ¼ cup ice water, plus more as needed
• 3 tablespoons freshly squeezed or store-bought orange juice
• 3 tablespoons granulated sugar
• ¾ pound rhubarb (about 4 large stalks), trimmed and cut into 3-inch pieces
• 2 cups strawberries, sliced
• 2 tablespoons tahini
• 3 tablespoons almond flour
• 1 tablespoon all-purpose flour
• 1 egg, lightly beaten
• 1 tablespoon raw Demerara sugar
• 1 tablespoon untoasted sesame seeds
• 2 cups heavy cream
• 4 ounces halva, crumbled