Servings: 6 Slices
Calories: 351kcal
Cost: 15
Ingredients
Ingredients For The Crust
- 1 1/4 cups all-purpose flour (about 150 grams)
- 1 tablespoon granulated sugar (12 grams)
- 1/4 teaspoon salt
- 1/2 cup unsalted butter cold and cut into small pieces, (1 stick / 113 grams)
- 2-4 tablespoons ice water (30 to 60 mL)
- 1 egg beaten, (for the egg wash)
- Coarse sugar , for sprinkling on the crust
Ingredients For The Filling
- 4 cups 4 cups rhubarb stalks sliced into 1/2-inch pieces, (about 1¼ lbs / 560 grams)
- 1/2 cup granulated sugar (100 grams)
- 1 tablespoons vanilla (15 mL)
- 2 tablespoons cornstarch (16 grams)
- 1/4 teaspoon salt
- Coarse sugar for sprinkling
- 1 lemon zest and lemon juice, (about 2 tablespoons of juice)
Optional
- Handful of Fresh Mint optional
- 2 tbsp. Triple Sec or Bourbon Liquor optional
Instructions
For The Crust
- In a large mixing bowl, combine the all-purpose flour, 1 tablespoon of granulated sugar, and salt.
- Add the cold, cubed unsalted butter. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Drizzle 2 tablespoons of ice water over the mixture and gently mix until the pie dough begins to come together. If the dough is still dry and crumbly, add more ice water, 1 tablespoon at a time, just until the dough holds together when squeezed.
- Shape the pastry dough into a flat disk and wrap it tightly in plastic wrap. Chill in the refrigerator for at least 30 minutes.
For The Filling
- Preheat your oven to 375ºF (190ºC). Line a large baking sheet with parchment paper.
- In a medium mixing bowl, combine the sliced rhubarb, granulated sugar, cornstarch, and salt. Toss well to ensure the rhubarb is evenly coated. (Note: If you are adding strawberries or other fruit, add them now. You need about 4 to 5 cups of fruit total).
- Transfer the fruit mixture to a medium saucepan over medium-low heat. Stir in the pure vanilla extract, lemon zest, and lemon juice. (If using fresh mint or liquor, add it now). Do not add any water.
- Gently cook the rhubarb mixture for just 3 to 5 minutes, stirring frequently, until the fruit just begins to soften and release its juices. Remove from heat and let it cool slightly.
Assemble and Bake The Galette:
- On a lightly floured surface, use a rolling pin to roll out the chilled dough into a circle about 12 inches in diameter. It doesn't need to be a perfect circle! Carefully transfer the rolled dough to your prepared baking sheet.
- Spoon the slightly cooled rhubarb filling into the center of the dough, leaving a 2-inch border of plain dough all the way around the edges.
- Gently fold the edges of the dough up and over the filling, pleating and overlapping the dough as you go to create a rustic crust. The center of the filling will remain exposed.
- Use a pastry brush to lightly brush the pleated edges of the dough with the beaten egg. Sprinkle the egg-washed crust generously with coarse sugar.
- Bake the galette in the preheated oven for 40 to 45 minutes, or until the crust is deep golden brown and the fruit filling is bubbling.
- Remove the galette from the oven and let it cool on the baking sheet for at least 10 to 15 minutes before slicing and serving.
Notes
Fruit Variations: You can substitute 1 to 2 cups of the rhubarb with fresh strawberries, blueberries, or sliced apples. You will need 4 to 5 cups of fruit total.
•Keep it cold: Ensure your butter and water are very cold when making the crust to ensure a flaky pastry.
•Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350ºF oven for 10 minutes to re-crisp the crust.
Nutrition
Serving: 1slice | Calories: 351kcal | Carbohydrates: 47g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 211mg | Potassium: 305mg | Fiber: 3g | Sugar: 20g | Vitamin A: 600IU | Vitamin C: 16mg | Calcium: 88mg | Iron: 2mg
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