RHUBARB GALETTE (for six)
“A galette is a free form tart that is baked on a baking sheet instead of a tart pan. The edge of the crust folds over the fruit to contain it.”
For the pastry:
1-1/2 cups unbleached all-purpose flour
¼ cup confectioners’ sugar
1 teaspoon salt
1-1/2 sticks (3/4 cup) cold, unsalted butter, cold, cut into bits
1 tablespoon finely grated orange zest
2 large egg yolks, divided
2-1/2 tablespoons ice water, divided
For the filling:
5 tablespoons confectioners’ sugar
2-1/2 cups rhubarb chunks (1 inch chunks) – note that rhubarb leaves are inedible, so be sure to trim the stalks thoroughly before cooking
slivered orange zest
1. Prepare the pastry shell: In a bowl stir together the flour, confectioners’ sugar and salt. With a pastry blender or your fingertips, blend in butter and zest until mixture resembles a coarse meal.
2. In a small bowl stir together one egg yolk and 2 tablespoons cold water. Add yolk mixture to flour mixture, 1 tablespoon at a time, tossing to incorporate, until mixture forms a dough.
3. On a work surface, smear dough in several forward motions with the heel of your hand to develop gluten in the flour and make the dough easier to work with. Scrape the dough together to form a ball and flatten it to a one-inch-thick disk. Chill dough, wrapped in plastic wrap, 30 minutes.
4. Meanwhile, preheat the oven to 350*.
5. Roll out the chilled dough on a lightly floured surface to form a 12 inch circle. Transfer it to a baking sheet. Lightly mark off a 9 inch circle in the center of the dough. Trim away any ragged edges to neaten it up. Sprinkle the marked off area with 3 tablespoons confectioners’ sugar.
6. Fill the shell and bake the galette: Spread the rhubarb evenly over the sugar, then sprinkle on the remaining 2 tablespoons confectioners’ sugar. Top with the slivered orange zest.
7. Fold up the edge of the dough to cover the fruit slightly. Mix remaining egg yolk and ½ teaspoon water and lightly brush over the top of the pastry.
8. Bake the galette until the crust is golden and the filling bubbles, about 50 minutes. Cool slightly before serving.
adapted from Julee Rosso and Sheila Lukins, The New Basics Cookbook
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