Rhubarb-Raspberry Galette |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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A galette is nothing more than a free-form tart. This one is full of rhubarb and raspberries - perfect for the summer. Ingredients:
1 recipe galette pastry dough (see galette dough) |
1 1/2 lbs rhubarb |
1 cup raspberries |
3 tablespoons flour |
1 cup sugar |
1 pinch kosher salt |
2 tablespoons unsalted butter, melted |
2 tablespoons sugar |
Directions:
1. Oven to 400°F.
2. Prepare a sheet pan lined with parchment.
3. Roll out the galette dough to a 15 inch round.
4. Fold in half, then in half again, transfer to the parchment, unfold, refrigerate.
5. Trim the rhubarb.
6. If the stems are more than 1 inch thick, slice them in half lengthwise.
7. Cut the stalks into 1-inch pieces.
8. In a large bowl, toss the rhubarb with the raspberries, sugar, flour, and salt.
9. Let stand 10 minutes.
10. Spread the filling over the center of the dough, leaving 2 rim all the way around.
11. Fold the margin over the fruit, pleating as you go or just folding it in neatly- it should look rustic.
12. Brush the edge with melted butter, then sprinkle the entire galette with sugar.
13. Bake until the pastry is golden brown and the fruit is bubbling, about 45-55 minutes.
14. Let cool 10 minutes, then transfer to a rack to finish cooling.
15. Serve with unsweetened whipped cream or vanilla ice cream.
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