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Rhubarb Galette

Ingredients

Crust

  • 1 cup whole wheat pastry flour or white whole wheat alternatively, I'm sure all purpose will work well too
  • 1 teaspoon sugar
  • 1/8 teaspoon salt
  • 6 tablespoons cold butter

Filling

  • 1/4 cup whole grain flour
  • 1/3 - 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 4 cups rhubarb sliced or chopped leaving no pieces bigger than 1"
  • 1 tablespoon butter melted
  • 2 tablespoons sugar preferably a coarse sugar such as demerara

Instructions

For the crust:

  1. Combine the flour sugar and salt in a food processor and make sure everything is evenly distributed.  Add the cold butter that's been cut into 1/2" cubes and process 5-6 seconds, stopping frequently to check.  There can be a few larger pea sized pieces of butter but most should be the size of large crumbs.  Feel free to pulse for a second or two extra if there are too many really large pieces of butter left.

  2. Remove mixture from the food processor and place in a bowl.  Add 1/4 C of very cold water(I put a bowl of very cold tap water in the freezer while I get everything else ready and then measure out what I need from that).  Mix quickly with a fork just until the dough sticks together.  Use your hands to squeeze the dough together.  If it's not all sticking together add another tbsp of water until it all sticks together.  Be careful not to add too much water.  Squeeze together with your hands to form a ball and knead together a couple times.  Press into a flat round and cover with plastic wrap and place in the fridge for 30 minutes before rolling.  To make two smaller galettes, cut the dough in half and wrap separately before refrigerating.

For the galettes:

  1. Preheat the oven to 400 degrees.
  2. To assemble the galettes, roll out the dough to a 14" circle or two 7" circles.  Place the crust(or two smaller ones) on a baking sheet.  Mix together the 1/4 C flour along with 2 tbsp sugar and 1 tsp cinnamon and pour evenly over the crust leaving 1" for small galettes and 2" for the large galette around the outside edge.  Top with rhubarb, mounding in the middle.  Sprinkle the remaining sugar evenly over top.  Using 1/3 C minus the 2 tbsp sugar mixed in with the flour will yield a fairly sour filling, so add a little more if you'd prefer a sweeter filling.  To form, fold up the edges of the crust over the sides of the filling making sure to  press the folds together slightly or they will come apart while baking.  Brush the crust with melted butter and sprinkle with coarse sugar.
  3. Put galettes in the lower third of the oven and bake for 45-50 minutes for a large galette or about 30 minutes for 2 small galettes or till the crust is golden and the filling is bubbling.  The filling will spill out around the galettes and may burn but that shouldn't affect the galettes.  Once done, immediately remove from the oven and transfer to a cooling rack.  I use a large flipper to help transfer them.  Cool at least half an hour before serving.  Serve plain or with a scoop of vanilla ice cream.