Fresh Rhubarb Galette
by Caren McSherry
Rhubarb fresh from the market is such a delicious departure from the the standard apple, pear, peach varieties. The rustic nature of a galette makes it approachable and easy.
Pâte Brisée (Shortcrust Pastry) Ingredients:
- 1 1/4 cup unbleached all purpose flour
- Good pinch of Kosher salt
- 1/2 teaspoon granulated sugar
- 8 tablespoons cold unsalted butter
- 10 tablespoons cold water
Rhubarb Filling Ingredients:
- 3 cups of rhubarb, washed, trimmed and cut into 3 piece lengths.
- 1 heaping tablespoon cornstarch
- 1 heaping tablespoon granulated sugar
- Zest of 1 orange
Base Mixture Ingredients:
- 1 cup almond paste/marzipan
- 2/3 cup crushed amaretti biscuits
- 1/3 cup sugar
- 1 small egg lightly beaten for glazing
Method:
FOR THE CRUST: 1. In a large mixing mixing bowl, sift the flour, salt & sugar, cut in the butter with a pastry blender, keeping the size of the butter pieces to large peas.
2. Add the water all at once and mix the dough together as quickly as possible. Overworking the pastry makes it tough. Cover it with plastic wrap and chill for 20 minutes.
FOR THE FILLING: 1. Mix the cornstarch, sugar and zest together in a bowl, add the rhubarb pieces and toss to coat evenly. Set aside.
2. Add the water all at once and mix the dough together as quickly as possible. Overworking the pastry makes it tough. Cover it with plastic wrap and chill for 20 minutes.
FOR THE FILLING: 1. Mix the cornstarch, sugar and zest together in a bowl, add the rhubarb pieces and toss to coat evenly. Set aside.
ASSEMBLY: 1. Lightly flour your surface and roll the chilled pastry out very thin. About 12 x 16 inches and 1/8 inch thick.
2. Transfer the pastry to your cookie sheet and spread the pastry with the almond paste, then top with the crushed amaretti and sugar, leaving a 2 inch border.
3. Lay the pieces of rhubarb on top in a single layer, do not heap. There will be a syrupy juice in the bowl, drizzle it over the fruit. I like to create a pattern but you can do it randomly. Bring the edges of the pastry up and over in a rustic manner, lightly brush with the egg wash.
4. Place the cookie sheet and tart in the freezer for 15 minutes, this sets the butter to create a crisp flaky pastry. Bake in a 400F oven for 30-40 minutes or until the pastry is golden brown and the fruit is bubbly. Serve with good ice cream.
Serves 6-8
2. Transfer the pastry to your cookie sheet and spread the pastry with the almond paste, then top with the crushed amaretti and sugar, leaving a 2 inch border.
3. Lay the pieces of rhubarb on top in a single layer, do not heap. There will be a syrupy juice in the bowl, drizzle it over the fruit. I like to create a pattern but you can do it randomly. Bring the edges of the pastry up and over in a rustic manner, lightly brush with the egg wash.
4. Place the cookie sheet and tart in the freezer for 15 minutes, this sets the butter to create a crisp flaky pastry. Bake in a 400F oven for 30-40 minutes or until the pastry is golden brown and the fruit is bubbly. Serve with good ice cream.
Serves 6-8
Copyright (c) Caren McSherry 06/2020
