recipe-rhubarb

Rhubarb Galette

Rhubarb Galette

A galette is a free form tart that can be savory or sweet. I love them because they don’t require the fussing and precision of a traditional pie – in fact, the more “rustic” looking the better! This crust is tender and flaky and very easy to work with, but feel free to use a pre-rolled crust if you prefer – you’ll still get great results.

From the Market:
Rhubarb
Eggs

In your pantry:
Flour
Sugar
Salt
Butter

1 ¼ c. (5 ¾ oz.) flour
1 T. sugar
¼ t. salt
7 T. unsalted butter, cut into small cubes and chilled
2 T. (or more) ice water
1 lb. rhubarb, trimmed and cut into 2” long, ¼” thick pieces
¼ c. (50 g.) + 3 T. sugar, divided
2 T. unsalted butter, cut into small cubes
1 egg yolk, beaten to blend

For the crust:
Combine flour, sugar and salt in a medium bowl. Using your fingers or a pastry blender cut in the butter till coarse crumbs are formed. Add 2 T. ice water and stir until dough comes together – add more water, a little at a time, if dough still seems too dry. Gather dough into a ball, flatten into a disc and wrap in plastic. Chill for 2 hours or overnight (let dough come to room temperature for 10 minutes before rolling).

For the filling:
Pre-heat oven to 350. Line a baking sheet with parchment paper. Combine rhubarb and ¼ c. sugar in a medium bowl and let sit for 30 minutes. Roll dough between 2 pieces of parchment paper into a 12” round. Transfer to baking sheet. Starting in the center, arrange rhubarb pieces in concentric circles, slightly overlapping and leaving a 1” border around the edge. Gently bring the edge up over the outer edge of the rhubarb, folding and pleating to seal. Sprinkle 2 T. sugar over rhubarb and top with butter cubes. Brush the edge of the dough with the beaten egg and sprinkle with 1 T. sugar. Bake for 1 hour – cool on a rack for 30 minutes. Serve warm or at room temperature, with lightly sweetened whipped cream or crème fraiche.

Adapted from Bon Appetit.

Photos courtesy of Sheri Silver-Donuts, Dresses and Dirt. www.sherisilver.com

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