Rhubarb-Raspberry Galettes

Making a pie from scratch is not an everyday activity, but if you plan ahead and have a round of dough in your refrigerator, you can prepare these free-form pastries in a flash.  Strawberry-rhubarb is a better known combination, but we prefer raspberries as a partner to the tart stalks.

Rhubarb-Raspberry Galettes

Makes 4

For Pie Dough

21/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

1 cup (2 sticks) unsalted butter, cold and cut into small pieces

1/4 to 1/2 cup ice water

All-purpose flour, for surface

3/4  pound trimmed rhubarb, cut into 1/4-inch pieces (about 2 1/2 cups)

4 ounces fresh raspberries (about 3/4 cup)

2 tablespoons cornstarch

1 cup granulated sugar

Coarse sanding sugar, for sprinkling

 

  1. Divide dough evenly into 4 pieces.  On a lightly floured surface, roll out each piece to a 7-inch round about 1/8 inch thick.  Transfer rounds to large parchment-lined rimmed baking sheets, arranging them several inches apart.  (If rounds become too soft to handle, refrigerate until firm about 20 minutes.)
  2. In a large bowl, toss rhubarb, raspberries, cornstarch, and granulated sugar.  Cover each round of dough with a heaping 1/2 cup rhubarb mixture, leaving a 1-inch border.  Fold edges over rhubarb filling, leaving an opening in the center; gently brush water between folds and press gently so that folds adhere.  Refrigerate or freeze until firm, about 30 minutes.
  3. Preheat oven to 400℉.  Brush edges of dough with water and sprinkle with sanding sugar. Bake until crusts are golden brown, rotating sheets halfway through, about 30 minutes.  Reduce heat to 375℉, and bake until juices bubble and start to run out from the center of each galette. about 15 minutes more.  Transfer to a wire rack and let cool completely before serving.

 

Pulaski 6 Piece Upholstered Dining Chair Set in Cream

 

Pulaski 6 Piece Upholstered Dining Chair Set in Cream

 

 

 

 

 

 

 

 

 

 

 

 

 

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