Rhubarb Galette


Galette Filling

  • 2 cups of rhubarb , chopped about 1/8 inch
  • 3 tablespoons packed light brown sugar (or to taste)
  • 1 tablespoon flour
  • Dash of salt
  • 2 tablespoons butter

Pie Crust

  • 1 ¼ cup all-purpose flour
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 1 stick (4oz) unsalted butter (chilled and cut into small pieces)
  • ¼ cup ice water
  • 9 inch tart pan (optional)
  • Egg wash
  • Turbinado sugar


Make the filling

  1. Combine sliced rhubarb, brown sugar and flour until well combined. Set the bowl aside and while you make the crust.

Make the crust

  1. In a food processor add flour, salt and sugar. Pulse to combine. Add the butter and pulse until coarse crumbs appear (approximately 30 seconds). Slowly add iced water and pulse just until the dough comes together. Turn the dough out onto a lightly floured surface and gently knead a few times until the dough comes together. Cover with plastic wrap and chill for 30 minutes.

Bake the pie

  1. Preheat the oven to 375. On a lightly floured surface and roll out to at least one inch larger than a tart pan. Pour the rhubarb filling onto the crust. Pour juice over rhubarb and dot with the 2 tablespoons of butter. Carefully fold over the crust and place the galette on a sheet pan. If desired, brush on an egg wash over crust and sprinkle with turbinando sugar and bake for approximately 45-50 minutes or until the juices start to bubble in the middle of the galette.