I have such a scrumptious recipe for you! It’s summery and sweet and tart and crumbly and it’s easy to make too! The best way to describe a galette is an easy, rustic, peasant pie. You don’t need a pie pan and the pastry dough serves as a bowl to contain the luscious fruit filling. YUM! Fill a galette with seasonal summer fruits and you will have a crowd pleasing dessert all summer long! This is a keeper recipe, for sure!
The rhubarb is so beautiful, here at StoneGable just begging to be picked… so that is just what I did! I first tasted rhubarb on a trip to my paternal grandparent’s farm in Missouri when I was just a wee girl and I was hooked! I love the sweet/tart taste when it is baked into a pie or galette or cake or made into a jam or sauce.
Rhubarb can be easily grown in a yard or garden and because it is a perennial it will come back year after year! If you have never had a rhubarb dessert, this is a great recipe to begin with. Just don’t eat it raw. It is way too tart!
Let’s make a scrumptious summer rhubarb galette!
You can find my very favorite Pate’ Brisee (pie dough) HERE. It’s from Martha Stewart and so easy to handle. It tastes buttery and has such a nice crumble too! You can see Martha’s original recipe HERE.
If making a pie dough is not for you then use 1 store-bought refrigerated pie dough round. They will work just fine, but nothing tastes as good as homemade dough!
rhubarb piled in the middle of the pate’ brisee
ready for the oven
hot from the oven
- 1 recipe pate' brisee (pie dough) or one store bought refrigerated pie dough round
- 3 1/2 cups fresh rhubarb cut into 1/4 inch pieces
- 3/4 cup sugar
- 2 TBS flour
- 1 TBS butter
- 1 TBS heavy cream
- sanding sugar
- In a bowl mix the rhubarb, sugar, and flour and let sit for 30 minutes.
- Meanwhile, make the pate' brisee (pie dough). Use the recipe in the post above. Wrap the pie dough in plastic wrap and refrigerate it for 15-20 minutes. Pie dough can be make ahead and kept in the refrigerator for a couple days.
- Preheat oven to 375°.
- Remove the pie dough from the refrigerator and cut in 2. Rewrap one half of the pie and keep it for another recipe.
- On a clean, floured surface roll out the pie dough into a 12-13 inch circle. Put the pie dough on a parchment lined rimmed sheet pan.
- Spoon the rhubarb onto the center of the pie dough with a slotted spoon, leaving behind any of the juice. Smooth out the rhubarb on the pie dough so that a 2 inch border of pie dough is showing.
- Fold the ends of the pie dough over the rhubarb, making a round. The center of the filling will be visible.
- Dot the rhubarb with butter and brush the pie dough with heavy cream. Sprinkle the crust with a little sugar.
- Bake for 35-40 until the crust is just browned and the rhubarb is starting to bubble.
- Remove to a wire rack to cool.
- Serve with ice cream!
- This recipe can be used with any summer fruit that can go into a pie.
You can find hundreds of great recipes on my FOODIE FUN Pinterest! To follow me click HERE.