Rhubarb Galette -

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Rhubarb Galette

This rhubarb galette features a flaky, whole grain pastry folded around a tart and jammy filling. Rhubarb's unique flavor shines through in this beautifully rustic dessert.

Prep Time20

Cook Time30

Chill Time2

Total Time2 20

Course: Dessert

Cuisine: American

Servings: servings

Calories: 252kcal

Author: Nicole Spiridakis

Ingredients

Crust

1 large egg yolk
1 cup ice water
1 ½ cups whole wheat pastry flour (180 grams)
1 tablespoon granulated sugar
½ teaspoon fine sea salt
8 tablespoons unsalted butter , very cold, cut into about 8 pieces

Filling

2 stalks rhubarb , cut into matchstick shapes
½ cup granulated sugar
1 tablespoon cornstarch
1 orange zested

US Customary - Metric

Instructions

Make crust

Whisk the 1 large egg yolk with 1 tablespoon of ice water in a small bowl. In a large bowl, whisk together the 1 ½ cups whole wheat pastry flour, 1 tablespoon granulated sugar, and ½ teaspoon fine sea salt. Cut in the 8 tablespoons unsalted butter with a fork or your hands, working it in until crumbles form. Stir in the egg mixture, then add 2 tablespoons of ice water and stir until the dough comes together, adding more ice water by teaspoonfuls if the dough is dry. Gather the dough into a ball, flatten into a disc, and place it on a floured surface. Fold the dough over on itself about 8 times, then wrap in plastic and chill for at least 30 minutes.

Make filling

Combine the 2 stalks rhubarb½ cup granulated sugar, 1 tablespoon cornstarch and the zested 1 orange in a bowl. Line a baking sheet with parchment and preheat the oven to 400°F.
Roll out the chilled dough on the parchment to a 12-inch round. Arrange the prepared rhubarb in the center of the dough - you can do concentric circles or just pile it in, leaving a 1-inch plain border at the edge. Now, gently fold the dough border up over the outer edge of the filling. Fold and crimp the dough to create a decorative edge. Sprinkle an additional heaping tablespoon of sugar over the rhubarb if desired.
Place in oven and bake galette until rhubarb is tender and juices are bubbling, about 30-35 minutes. Cool galette for at least 20 minutes before serving.

Notes

Make the dough ahead. You can make the galette dough, well wrapped in plastic, up to 2 days in advance and store it in the fridge.
Keep it in the fridge until ready to use. Like most pie doughs, you want to keep them as cold as possible until you're ready to use them. Keep the dough in the fridge until the filling is prepared and you are ready to roll it out.
Don't roll the dough too thin. This is important; if your dough is too thin, it may break when rolling out and folding. The ideal dough is sturdy enough to easily wrap around the filling without tearing.
Brush with egg wash. Make an egg wash by whisking 1 egg with 1 tablespoon of water or milk, then brushing the pastry before baking it.
Be OK with the messiness. As you can see, my galette isn't as beautiful as one you'd find in a bakery - and I'm totally fine with that. A galette is supposed to be freeform, not aesthetically perfect, so let's lean into that!

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