Almond galette with rhubarb and strawberry whipped cream

Ingredients:

Dough

• 165 g unsalted butter, frozen
• 1.5 cups premium flour + extra for working with the dough
• 2 tsp. granulated sugar
• 3/4 teaspoon coarse salt
• 1/4 cup + 2-4 tablespoons ice water

Filling

• 450 g rhubarb, trimmed and cut into 1 cm thick pieces (about 9 stalks)
• 0.5 cup granulated sugar
• A pinch of coarse salt
• 1 tsp vanilla extract
• 2 tablespoons cornstarch
• 90 g of almond paste
• 1 tbsp almond flour, optional
• 1 large egg, beaten
• 1 tbsp. l. sugar turbinado
• 1 tbsp almond flakes

Whipped cream

• 1/3 cup freeze-dried strawberries
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar

Preparation:

1. In a large bowl, combine the flour, sugar, and salt. Add the frozen, chopped butter and mix with your hands until evenly distributed. Add 1/4 cup ice water. Begin kneading the dough with your palms to incorporate the water. Continue adding the remaining water, 1 tablespoon at a time, until the dough begins to stick together when pressed. Be careful not to overwork the dough.
2. Transfer the dough to a sheet of plastic wrap, form it into a disk, and wrap it tightly. Refrigerate for at least 2 hours. The dough can be made up to 1 day in advance.
3. Position the oven rack in the middle position and preheat the oven to 230°C. Line a baking sheet with parchment paper or a silicone mat.
4. Lightly flour your work surface. Roll the chilled dough disk into a circle approximately 35 cm in diameter. Place the dough on a rolling pin and carefully transfer it to the prepared baking sheet. Refrigerate for at least 15 minutes.
5. In a large bowl, combine rhubarb, sugar, salt, vanilla extract, and cornstarch. Set aside.
6. Place the almond paste between two 30 cm long pieces of parchment paper and roll it out to a diameter of approximately 25 cm. Remove the dough from the refrigerator. Remove one sheet of parchment from the almond paste. Turn the almond paste over to the center of the dough, then remove the second sheet of parchment.
7. Sprinkle the almond paste with almond flour to prevent the filling from soaking the crust. Place the rhubarb filling in the center and spread it out to completely cover the almond paste. Fold the edges of the dough over to expose the filling in the center. Brush the dough with beaten egg and sprinkle with turbinado sugar and flaked almonds.
8. Bake until golden brown and the filling is bubbling, 35 to 40 minutes. Let cool on a rack for 1 hour.
9. Serve the galette with strawberry whipped cream.
   
   Strawberry whipped cream:
   
   Puree the freeze-dried strawberries in a food processor until they become a fine powder. Add the cream and powdered sugar and beat until medium peaks form, 1-2 minutes.