Rhubarb-Raspberry Galette Recipe

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Rhubarb-Raspberry Galette
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Ingredients
12
Count
Nutrition
571
Calories
Total time
56
Minutes
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Ingredients:

Directions:

  1. CUT IN BUTTER: Combine flour, corn starch, sugar, and salt in food processor with three 1-second pulses. Scatter butter pieces over flour, pulse to cut butter into flour until butter pieces are size of large pebbles, about 1/2 inch, about six 1-second pulses.
  2. ADD WATER: Sprinkle 1 tablespoon water over mixture and pulse once quickly to combine; repeat, adding water 1 tablespoon at a time and pulsing, until dough begins to form small curds that hold together when pinched with fingers (dough should look crumbly and should not form cohesive ball).
  3. FORM MOUND: Empty dough onto work surface and gather into mound about 12 inches long and 5 inches wide.
  4. FRAISAGE AND CHILL: Starting at farthest end, use heel of hand to smear small amount of dough against counter, pushing firmly down and away from you, to create separate pile of dough (flattened pieces of dough should look shaggy). Continue process until all dough has been worked. Gather dough into rough 12 by 5-inch mound and repeat smearing process. Dough will not have to be smeared as much as first time and should form cohesive ball once entire portion is worked. Form dough into 4-inch square, wrap in plastic, and refrigerate until cold and firm but still malleable, 30 minutes to 1 hour. If the dough has chilled longer than 1 hour, let it stand at room temperature for 15 to 20 minutes to soften.
  5. MAKE THE FILLING: If the rhubarb stalks are more than 1-inch thick, cut them in half lengthwise. Cut the stalks into 1-inch long pieces. In a large bowl, gently toss the rhubarb and raspberries with the flour and sugar. Let stand until moist, 5 to 10 minutes.
  6. ROLL DOUGH: Place dough on floured 16-inch piece of parchment paper and dust with more flour. Roll dough into a 14-inch round, about 1/8 inch thick. If the dough becomes soft and sticky while being rolled, transfer it to a baking sheet and refrigerate it for 10 to 15 minutes.
  7. HEAT THE OVEN TO 400°F: Spread the fruit in the center of the chilled pastry, leaving a 2-inch margin around the edge. Carefully fold the edge of the dough over the fruit, pleating it as you go. Brush the edge of the dough with melted butter and sprinkle with sugar.
  8. BAKE: Until the pastry is golden brown and the fruit is soft and bubbling, 45 to 55 minutes. Check the bottom of the galette halfway through baking-it should be a light golden brown. If it is darker, reduce the oven temperature to 375°F.
  9. Set on a rack to cool slightly. Transfer to cutting board. Cut in half lengthwise and then crosswise into individual portions; serve with vanilla ice cream, whipped cream, or creme fraiche.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 570.55 Kcal (2389 kJ)
Calories from fat 213.45 Kcal
% Daily Value*
Total Fat 23.72g 36%
Cholesterol 61.45mg 20%
Sodium 118.38mg 5%
Potassium 458.25mg 10%
Total Carbs 84.17g 28%
Sugars 36.58g 146%
Dietary Fiber 5.45g 22%
Protein 7.1g 14%
Vitamin C 14.6mg 24%
Vitamin A 0.3mg 9%
Iron 0.9mg 5%
Calcium 142.6mg 14%
Amount Per 100 g
Calories 211.53 Kcal (886 kJ)
Calories from fat 79.14 Kcal
% Daily Value*
Total Fat 8.79g 36%
Cholesterol 22.78mg 20%
Sodium 43.89mg 5%
Potassium 169.89mg 10%
Total Carbs 31.21g 28%
Sugars 13.56g 146%
Dietary Fiber 2.02g 22%
Protein 2.63g 14%
Vitamin C 5.4mg 24%
Vitamin A 0.1mg 9%
Iron 0.3mg 5%
Calcium 52.9mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.6
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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