Finally, spring-like weather! It’s so nice to see the sun again and not feel like I’m living in Seattle (I hear it rains there a lot !). Hopefully, I can now put away my comfort food recipes and get back to nice spring desserts, and what better way to start than with a rhubarb galette. The galette is one of my favorite pies to make because it requires very little work. You just roll out the dough, fold it on itself and toss it in the oven. Of course, I walk between being completely lazy and slightly anal-retentive, so I sometimes make mine in a tart pan, so it’s slightly rustic. I’m also a firm rhubarb purist. I don’t like to add other flavors to the rhubarb. I know that many people think it’s very tart or bitter, but I like to have the rhubarb shine through as much as possible. I also prefer to add light or dark brown sugar to my pies instead of granulated. I think it deepens the flavor and gives the fruit a slightly caramelized quality.
Now back to the galette! It was scrumptious! Not too tart, not too sweet, just very simple and delicious. I prefer it plain, but a nice dollop of whipped cream would be just lovely. I’ve somehow managed to not eat all of it, and I’m looking forward to getting home from work this evening and having a slice with a cup of coffee on my deck. What a nice way to unwind from a busy work day!
- 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
- 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
- Combine sliced rhubarb, brown sugar and flour until well combined. Set the bowl aside and while you make the crust.
Make the crust
- 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
- 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.