Celebrate the season with rhubarb galette

A rhubarb galette to welcome spring? Why not.

A galette is a free-form open pie that can be savory or sweet and can contain anything from spinach and eggs to mixed berries. When rhubarb is in season, it’s my favorite ingredient for this sweet treat that’s perfect for welcoming spring. For the look and taste of this galette, opt for red stem rhubarb instead of green. Look for varieties labeled Canada Red, Crimson Cherry, MacDonald or Valentine.

Rhubarb Galette

INGREDIENTS

For the dough:

2 1/4 cups all-purpose flour

1/4 teaspoon salt

1 tablespoon sugar

1/2 teaspoon baking powder

1 1/4 sticks cold, unsalted butter, diced

4 tablespoons cold buttermilk

Ice water if needed

For the filling:

4 cups chopped rhubarb stems

juice of a lemon

1 cup sugar

1/4 teaspoon salt

1/2 teaspoon cinnamon

3 tablespoons cornstarch

For the egg wash:

1 egg, lightly beaten

1 tablespoon of milk

DIRECTIONS

Combine flour, salt, sugar and baking powder in a bowl or food processor and blend to blend. Add butter and pulse or use a fork to break the butter into pea-sized pieces. Add buttermilk and pulse or mix. Gradually add enough ice water to form a dough ball. Collect dough and shape into a disk; wrap in plastic wrap and refrigerate for several hours or overnight.

Meanwhile, in a saucepan, combine the filling ingredients and cook slowly over medium heat until the rhubarb softens and thickens. Cool to room temperature. The filling can be made a day or two in advance.

When ready to bake; Preheat the oven to 400 degrees.

Roll out the dough and place it between two sheets of baking paper. Use a rolling pin to roll out the dough into a 14-inch circle. Remove the top sheet of baking paper and place the dough with the bottom baking paper on a baking tray.

Spread the rhubarb filling within 5 cm of the edges of the dough. Use your hands to overlap and bring the edges of the dough over the filling to the center, but do not cover the filling.

Brush the dough with the egg wash. Or drizzle with pastry glaze and slivered almonds

Bake for 30-35 minutes or until the dough is nicely browned and the filling is bubbling.

Cool to warm. Cut into wedges to serve. Serves 6 to 8.

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