Rhubarb Strawberry Almond Galette

Rhubarb Strawberry Almond Galette

Rhubarb Strawberry Almond Galette

Rhubarb Strawberry Almond Galette

Mai 1, 2025 by Kimberly

It tastes like warm weekends and early summer light. Flaky pastry, buttery almond cream, jammy fruit on top. It’s rustic in the best way. Best served with friends or a spoon.

2 HOURS
40 MINUTES

INTERMEDIATE

VEGETARIAN

FRENCH

8 PORTIONS

FLAKY

BRUNCH

DESSERT

SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

You know those desserts that feel like you didn’t try too hard, but still look like a dream? This is one of them. A buttery, golden crust, soft-set fruit, and the kind of almond cream that makes you wonder why we ever stopped baking with frangipane in the first place. It’s the dessert you make when you’re trying to impress someone (including yourself) without sweating over it. Peak cozy elegance, especially in spring or early summer when berries and rhubarb are at their best.

How to serve
This tart doesn’t need much, just something creamy on the side to balance the tang and crunch. A scoop of vanilla ice cream? Always. Lightly whipped cream? Also yes. A drizzle of vanilla sauce? Go for it. Serve it slightly warm or at room temp so the flavors can really come through. I like it best the day it’s made, shared at a table that’s maybe still messy from dinner and filled with good company.

How to store
Wrap up any leftovers and pop them in the fridge. It keeps well for up to two days, just reheat slightly before serving. And the best part: the crust stays crisp, which honestly feels like a little bit of magic.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Rhubarb Strawberry Almond Galette
Rhubarb Strawberry Almond Galette
Rhubarb Strawberry Almond Galette
„Let’s make a piece of happiness“
Print
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Rhubarb Strawberry Almond Galette

Rhubarb Strawberry Almond Galette


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  • Author: Kimberly
  • Total Time: 2 hrs + 40 min
  • Yield: 8

Description

RECOMMENDED EQUIPMENT

  • mixing bowl
  • plastic wrap
  • sharp knife
  • cutting board
  • two small bowls
  • rolling pin

Ingredients

Units Scale
DOUGH
  • 200 grams all-purpose flour
  • 150 grams butter, cold &; cubed
  • 1 tbsp brown sugar
  • 1/4 tsp salt
  • 60 milliliters cold water
  • 1 tbsp apple cider vinegar
  • 1 egg (for brushing the crust)
  • 2 tbsp white sugar (for topping the crust)
ALMOND CREAM
  • 50 grams butter, soft
  • 50 grams brown sugar
  • 1 egg
  • 1 tsp vanilla extract
FRUITS
  • 200 grams fresh rhubarb
  • 200 grams fresh strawberries
  • 1 tsp powdered sugar
  • 1 tbsp corn starch
TOPPINGS
  • sliced almonds
  • ice cream, whipped cream or vanilla sauce

Instructions

  1. For the dough, combine the flour, sugar, and salt in a large mixing bowl. Add the cold butter in small cubes and work it in quickly with your hands until the mixture resembles coarse crumbs with pea-sized bits of butter throughout. Add the cold water and apple cider vinegar, then bring everything together with your hands until a rough dough forms. Shape it into a rectangle on your work surface, cut it into four equal pieces, stack them on top of each other, gently press together, and wrap the stack in plastic wrap. Chill in the fridge for about 45 minutes.
  2. Meanwhile, wash the rhubarb thoroughly, peel if necessary, and cut it into finger-length pieces. Depending on your preference, slice them into thin strips or slightly thicker chunks. Toss the rhubarb in a bowl with cornstarch and powdered sugar, then set aside. Wash and hull the strawberries, then slice them as well.
  3. Next, prepare the almond cream. Cream the soft butter and sugar until light and fluffy, then add the egg, salt, vanilla extract, and ground almonds. Mix until smooth and set aside.
  4. Preheat the oven to 200 °C / 392 °F. Remove the chilled dough from the fridge, let it rest briefly on a floured surface, then roll or press it out into a large, rustic circle using short movements. Don’t worry if the dough tears slightly, this is typical for shortcrust pastry and can be patched with leftover scraps. Gently roll the dough around your rolling pin and transfer it to a baking sheet lined with parchment paper.
  5. Spread the almond cream evenly over the dough, leaving a border of about 8 cm (3 inches) all around. Distribute the prepared fruit over the almond cream, then fold the edges of the dough over the filling and press them down gently. Brush the crust with oil or a beaten egg, sprinkle with sliced almonds and a bit of sugar, and bake the galette for about 40 minutes, or until golden brown.
  6. Serve best while still slightly warm paired with a scoop of ice cream, whipped cream, or vanilla sauce. I used pistachio ice cream, which pairs beautifully with the almond cream and the tart rhubarb.
  • Passive Time: 1 hr + 40 min
  • Cook Time: 60 min

Cherry Almond Marzipan Oats

Cherry Almond Marzipan Oats

Cherry Almond Marzipan Oats

Cherry Almond Marzipan Oats

December 22, 2024 by Kimberly

Imagine creamy oats kissed with almond milk, layered with luscious cherry filling, and drizzled with silky marzipan sauce – finished with a candied cherry. It’s breakfast that tastes like dessert but feels indulgently cozy.

30 MINUTES

EASY

VEGETARIAN

INT.

399 PER PORTION

CREAMY

EVERYDAY

BREAKFAST

AUTUMN
WINTER

INTRODUCTION

ABOUT THE RECIPE

This dreamy breakfast combines the best of dessert and comfort food! Creamy almond milk oats meet a tangy-sweet cherry filling, topped with a velvety marzipan drizzle and crowned with a candied cherry. It’s perfect for chilly mornings, special occasions, or whenever you’re craving something extra indulgent. With layers of flavor and texture, this dish is not just a breakfast – it’s a hug in a bowl.

How to serve
Serve warm for the ultimate cozy vibes. To assemble, spoon the creamy almond oats into a bowl, add a layer of cherry filling, and drizzle generously with the marzipan sauce. Top it with a candied cherry for a stunning finish. Pair it with a hot cup of coffee or tea for a slow, luxurious morning or dress it up for a brunch centerpiece.

How to store
Store leftovers in an airtight container in the fridge for up to three days.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Cherry Almond Marzipan Oats
Cherry Almond Marzipan Oats
„Let’s make a piece of happiness“
Print
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Cherry Almond Marzipan Oats

Cherry Almond Marzipan Oats


  • Author: Kimberly
  • Total Time: 30 min
  • Yield: 3

Description

Recommended Equipment

  • small pot
  • whisk
  • bowl
  • cheese grater

Ingredients

Units Scale
OATS BASE
  • 100 grams rolled oats
  • 250 milliliter almond milk
  • 1 tsp vanilla extract
  • pinch of salt
  • 1 tsp date syrup
MARZIPAN SAUCE
  • 1 egg yolk
  • 100 milliliter full-fat cow milk
  • 50 milliliter heavy cream
  • 50 grams marzipan
  • 40 grams white sugar
  • 0.5 tsp vanilla extract
CHERRY FILLING
  • 150 grams cherries
  • 50 milliliter cherry juice
  • 1 tsp lemon juice
  • 1 tsp cornstarch
  • 1 tbsp powdered sugar
TOPPING
  • candied cherries

Instructions

  1. Place the marzipan in the freezer for about 20–30 minutes, then grate it coarsely using a cheese grater.
  2. Warm the milk and cream in a pot without bringing it to a boil, then remove from heat.
  3. Mix the egg yolks, sugar, and vanilla extract thoroughly in a bowl. Add the grated marzipan and stir well.
  4. Gradually add the egg yolk mixture to the warm milk-cream mixture, one teaspoon at a time, stirring constantly until combined. Return the pot to medium heat and stir until the sauce thickens. For a firmer consistency, mix 1 tsp of cornstarch with a bit of water, add it to the sauce, and briefly bring it to a boil. Remove from heat.
  5. In another pot, mix cherries, cherry juice, lemon juice, powdered sugar, and cornstarch. Heat over medium heat until the mixture thickens and the cherries soften. Remove from heat.
  6. In a separate pot, combine oats, almond milk, vanilla extract, salt, and your choice of sweetener (e.g., date syrup). Bring to a boil, stirring until the oats are soft.
  7. Layering: Spread a portion of the oatmeal in a small bowl, then add a layer of cherry sauce. Cover with the remaining oatmeal, smooth the surface, and pour the marzipan sauce over the top.
  8. Garnish with a candied cherry. Serve immediately or prepare as overnight oats.

Almond Milk

Almond Milk

Almond Milk

Almond Milk

November 23, 2024 by Kimberly

Start your day with a bottle of fresh, homemade almond milk waiting in the fridge. Smooth, creamy, and naturally nutty, this dairy-free milk alternative is made with just two simple ingredients: almonds and water and perhaps any flavor twist you’re in the mood for. Whether you’re blending up a smoothie, pouring it over your morning granola, or adding a splash to your iced coffee, this almond milk turns everyday moments into a little plant-based luxury.

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TOTAL TIME

17 min + overnight

SERVES

1 liter / 4 cups

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

I honestly used to think making almond milk at home was some sort of witchcraft, like you’d need a shiny high-speed blender, nut milk bags, and basically a degree in food science. And what can I say? You really don’t. Haha. All it actually takes is almonds, water, and a little bit of patience. That’s it. And at the end, you’re rewarded with this fresh, creamy, silky-smooth plant-based milk that feels so much more real than anything you’ll find in a carton at the store. No additives, no gums, no ingredients you can’t even pronounce.

The fun part? You can make it your own in about a million ways. Cinnamon almond milk for cozy fall vibes? Absolutely. Vanilla almond milk that tastes like dessert in a glass? Always yes. A drizzle of maple syrup for that subtle sweetness? Yessss, please. Once you try customizing it, you’ll realize how versatile it really is. I use homemade almond milk especially in smoothies. One of my favorites is this Banana Bliss Smoothie with Poppy Seeds, Marzipan & Almond Butter. It makes everything so creamy without feeling heavy. But it’s also amazing poured over granola or blended into iced coffee.

And yes, I’ll admit, I’m also in it for the aesthetic. I always pour my almond milk into a classic glass bottle before popping it into the fridge. There’s just something about opening the door and seeing that little bottle waiting there. But it’s practical as well: in a clean bottle with a lid, it keeps fresh for three to four days. Just give it a good shake before using, since it tends to separate naturally.

So yeah, homemade almond milk might sound fancy, but really it’s one of the simplest little kitchen habits you can build. And once you’ve tried it, I promise you’ll wonder why you ever thought it was complicated.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Almond Milk
Dreamy Homemade Almond Milk
Dreamy Homemade Almond Milk
Dreamy Homemade Almond Milk

LET’S MAKE A PIECE OF HAPPINESS

Print
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Almond Milk

Almond Milk


  • Author: Kimberly
  • Total Time: 17 min + overnight
  • Yield: 1 liter / 4 cups

Description

Start your day with a bottle of fresh, homemade almond milk waiting in the fridge. Smooth, creamy, and naturally nutty, this dairy-free milk alternative is made with just two simple ingredients: almonds and water and perhaps any flavor twist you’re in the mood for. Whether you’re blending up a smoothie, pouring it over your morning granola, or adding a splash to your iced coffee, this almond milk turns everyday moments into a little plant-based luxury.

GOOD TO HAVE ON HAND

  • medium-sized bowl
  • blender
  • fine mesh strainer
  • bottle

Ingredients

Units Scale
  • 200 grams raw almonds
  • 1000 milliliters cold, filtered water
OPTIONAL
  • 3 dates, pitted
  • 1 tsp vanilla extract
  • pinch of salt

Instructions

IN THE EVENING
Place the almonds (and dates) in a bowl and add enough water to fully cover them. Set the bowl in the fridge to soak overnight.

THE NEXT MORNING

  1. Drain the almonds (and dates) through a fine-mesh strainer and discard the soaking water.
    Transfer the almonds (and dates) to a blender and add 1 liter / 4 cups of fresh cold water.
  2. Blend on the highest setting for about 1 minute, until the liquid turns white and frothy. Now you can add flavoring to taste. I used a pinch of salt and 1 teaspoon of vanilla extract, but 1 teaspoon of cinnamon is also a super delicious option.
  3. Place a fine-mesh strainer over a bowl and pour the almond milk through it. Press the pulp firmly to extract as much liquid as possible. If you’d like, you can strain the milk again through a cheesecloth or nut milk bag. Alternatively, place the almond pulp in a clean kitchen towel and squeeze it out by hand — but honestly, that’s not really necessary.
  4. Pour the finished almond milk into a clean glass bottle. It will keep in the fridge for about three to four days. Be sure to shake well before using, as the solids naturally settle to the bottom over time.
  • Prep Time: 17 min
  • Passive Time: overnight
  • Cook Time: 0 min

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