We’re back with another round of flaky, buttery pie crust-goodness! I’m pumped. Not only am I obsessed with that golden-brown crust sprinkled allll over with raw sugar, but I’m also loving the rhubarb piled high on top because – hey! – baking with rhubarb is allowed to make me feel a little more sophisticated, right? Mkaygood.
This gorgeous rhubarb comes courtesy of Melissa’s Produce, and I’m not-so-secretly hoarding some of it in my fridge right now with dreams of rhubarb cocktails on my mind. But obviously this galette had to happen first, because it involves soft bites of fruit layered in syrupy juices all on top of a perfectly buttery crust – and that my friends, is top rhubarb priority.
I also have to give major props to OXO (as always, because I essentially love EVERYTHING they come up with) for their new line of GreenSaver produce keepers. If you saw my kitchen regularly, you’d know that there are always way too many fruits and veggies waiting to be used no matter how quickly we try to get through them, so this little container is officially one of my new favorite kitchen things ever ever ever. It regulates all the major factors that affect how long produce stays fresh, and since I have no clue how these types of things work, yes please give me something that does the job for me. Thanks to the Greensaver my rhubarb is lookin’ pretty dang good and I got to splurge on slices of homemade galette all week. WINNING.
And don’t doubt it for a second; this galette makes it so completely necessary for you to get your hands on some rhubarb this spring. Don’t be intimated if you haven’t worked with it before either; it looks like deep pinkish-red celery but tastes like a fruit – so long as you sweeten it up enough to balance out its natural tartness. With that in mind you can really go crazy with it just like anything else! A galette is probably one of the easiest things you can make; we’re tossing fresh rhubarb with apples, sugar, and a pinch of cinnamon, loading it all on a flaky white-whole wheat pie crust that comes together in minutes, sprinkling the whole thing with coarse bits of rich Demerara sugar, and baking it to juicy, buttery, sweet, golden perfection. Sound about right? I’d say heck yessss.
A flaky free-form pie piled high with juicy fruit and topped with a hefty sprinkle of raw sugar.
- 2 5/8 ounces (5/8 cup, spoon and level) all-purpose flour
- 2 5/8 ounces (5/8 cup, spoon and level) whole wheat pastry flour
- 1 tablespoon packed brown sugar
- 3/8 teaspoon salt
- 4 ounces (1/2 cup) unsalted butter
- 3 - 3 1/2 ounces (6-7 tablespoons) ice water
- 12 3/4 ounces (3 cups) chopped rhubarb (about 3/8" thick slices)
- 6 ounces (1 1/2 cups) peeled and chopped apples*
- 3 1/2 ounces (1/2 cup) granulated sugar
- 2 tablespoons packed brown sugar
- 2 tablespoons cornstarch
- 1 1/2 teaspoons lemon juice
- 1/4 teaspoon cinnamon
- 1 tablespoon whole wheat pastry flour, plus extra for rolling
- 1 tablespoons heavy cream
- 3 tablespoons raw/demerara sugar
- In a medium bowl, whisk together the all-purpose flour, pastry flour, sugar, and salt.
- Using the large-hole side of a box grater, grate butter into bowl. Toss with a wooden spoon until all of the butter is coated in flour and no large clumps remain.
- Add 5 tablespoons ice water and work in gently with hands, beginning to bring dough together in a ball. Add another 1-2 tablespoons ice water as needed until the dough forms a ball that is neither dry nor sticky. Be careful not to overwork the dough. Wrap in plastic wrap and refrigerate for about 45 minutes.
- Meanwhile, in a separate bowl, toss together the rhubarb, apple, sugars, cornstarch, lemon juice, and cinnamon. Lay out a sheet of parchment paper to use for rolling and flour parchment generously.
- Flouring dough as needed, roll out to a 12" circle. Dust with 1 tablespoon flour and layer fruit mixture on top, leaving an approx. 2" border clear around the outside. Lift parchment and transfer to a baking sheet. Freeze for about 10 minutes. Meanwhile, preheat oven to 400ºF.
- Remove galette from freezer and carefully fold and pleat edges over outer border of filling. Brush crust with cream and sprinkle galette all over with Demerara sugar. Bake in preheated oven for 30-35 minutes, until crust is golden and fruit is tender. Allow to cool to room temperature before serving. Leftovers can be covered in plastic wrap and stored in the refrigerator.
*I suggest using a crisp, somewhat sweet apple here; I like Pink Lady.
Disclosure: I received products from OXO and Melissa’s Produce to make this post possible. I only work with companies whose products I personally use and love; all opinions are always mine. Thank you for supporting the sponsors that help keep this blog running!