Rhubarb and Strawberry Galette with Halva Cream
Photographer: Alan Benson
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Cooking tools:
- Stand mixer
- Hand mixer
- Oven
- Baking sheet
- Mixing bowl
- Pastry brush
- Rolling pin
- Parchment paper
- Plastic wrap
- Refrigerator
- Measuring cup
- Whisk
- Spatula
- Spoon
- Aluminum foil
- Airtight container
- Cutting board
- Chef's knife
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
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