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SCRUMPTIOUS RHUBARB GALETTE

An easy, free-form pie filled with summer fruit goodness! Super easy dessert and company worthy
Course Dessert
Cuisine French
Servings 8 people

Ingredients

  • 2 1/2 cups flour
  • 1 tsp salt
  • 1 tsp sugar
  • 1 cup unsalted butter cold and cut into small pieces
  • 1/4-1/2 cup ice water
  • 1 lb rhubarb, sliced 1/2 inch thick
  • 1/2 juice of one-half lemon
  • 3/4 cup sugar
  • 1/4 cup flour
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg freshly ground
  • 1 large egg beaten
  • sugar regular, sanding or turbinado
  • 1 TBS unsalted butter cut into small pieces

Instructions

  • Add the flour, 1 tsp salt and 1 tsp sugar to a food processor. Whirl to blend
  • Add the 1 cup of cold butter cut into small pieces to the food processor. Process for 10 seconds until the mixture resembles course meal.
  • While the processor is running add the cold water 1 TBS at a time. Add just enough water to hold the dough together.
  • Remove the pie dough from the processor and shape into a disc on a floured surface. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes or up to a few days.
  • Preheat oven to 375 degrees. Line a baking sheet with a piece of parchment paper
  • On a lightly floured surface roll out the dough into a 14 inch round. Place on the baking sheet. Set aside.
  • Place the rhubarb and juice of 1/2 lemon in a bowl and toss to coat.
  • Add 3/4 cup sugar, 1/4 cup flour, 1/4 tsp salt, 1/4 tsp cinnamon, 1/8 tsp nutmeg to the rhubarb and mix to thoroughly coat.
  • Arrange the rhubarb on top of the dough in the center leaving about a 2-inch border of dough all the way around it.
  • Fold the dough border up and over the rhubarb, overlapping it and pressing the sides against one another leaving the center open and the rhubarb showing. See image.
  • Brush the dough with the egg wash, sprinkle it with sugar and dot the rhubarb with the remaining 1 TBS unsalted butter.
  • Put the galette in the refrigerator for 20 minutes.
  • Bake until the crust is golden brown an the rhubarb is bubbly, about 55- 60 minutes.
  • Move to a wire rack to cool.
  • The rhubarb galette can be served warm or cold. Best with ice cream!