- 1 1/4 cups all purpose flour
- 7 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
- 2 tablespoons (or more) ice water
- 1 pound trimmed rhubarb, cut into 2-inch-long 1/4-inch-thick matchstick-size strips
- 1/4 cup plus 5 tablespoons sugar, divided
- 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
- 1 large egg yolk, beaten to blend
- 1 8-ounce container crème fraîche
Whisk flour, sugar, and salt in medium bowl to blend. Add butter and rub in with fingertips until mixture resembles coarse crumbs. Add 2 tablespoons ice water; stir until dough clumps together, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 2 hours. DO AHEAD Can be made 1 day ahead. Keep chilled. Let dough soften 10 minutes at room temperature before rolling out.
Combine rhubarb and 1/4 cup sugar in medium bowl; let stand at least 30 minutes and up to 1 hour. Position rack in center of oven and preheat to 350°F. Place large sheet of parchment on work surface; sprinkle parchment with flour. Roll out dough on parchment to 12-inch round. Transfer dough on parchment to large baking sheet. Starting in center of dough round, arrange rhubarb strips in concentric circles and slightly overlapping atop dough, leaving 1-inch plain border at edge. Gently fold dough border up over outer edge of rhubarb topping, folding and crimping dough to create decorative edge. Sprinkle 2 tablespoons sugar over rhubarb. Dot rhubarb with butter. Brush dough edges with beaten egg. Sprinkle edges with 1 tablespoon sugar.
Bake galette until rhubarb is tender and juices are bubbling, about 1 hour. Cool galette at least 30 minutes.
Mix crème fraîche and 2 tablespoons sugar in small bowl. Cut galette into wedges. Serve warm or at room temperature with sweetened crème fraîche.
Nutritional ContentOne serving contains the following: Calories (kcal) 335.0 %Calories from Fat 57.8 Fat (g) 21.5 Saturated Fat (g) 13.5 Cholesterol (mg) 91.9 Carbohydrates (g) 32.4 Dietary Fiber (g) 1.1 Total Sugars (g) 17.2 Net Carbs (g) 31.3 Protein (g) 3.3Reviews Section
Rhubarb galette Recipe
Galettes can be a number of things in French cuisine. It’s usually used for a dish with a pastry, cake or pancake base that is then folded up a little &ndash almost making it look like a roughly made tart. We’ve used the technique here to make a gluten-free delicious rhubarb galette. The rhubarb gives a vibrant pink topping to the flaky, buttery pastry base. Using beetroot to cook the rhubarb in, helps the colour to remain and also boosts the flavour of the topping.
Rhubarb Galette with Crème Fraîche - Recipes
|RHUBARB AND CREME FRAICHE GALETTE. 10/05/14|
|This tart is a riff on rhubarb and custard, and far simpler than it looks. The key to success with this pastry is to not overwork it. I find a food processor the best thing to use.|
½ tsp salt 120g/4 ½oz cold unsalted butter, cut into cubes
300g/10 ½oz rhubarb, cut into 4cm lengths
3 tbsp golden granulated sugar, plus extra to sprinkle
Make the pastry first. In a food processor or by hand, beat the flour, salt, butter and sugar until the mixture resembles coarse breadcrumbs. Add between 2-4 tablespoons of ice-cold water, one tablespoon at a time, until the mix just comes together when squeezed together. Press into a ball, wrap in cling film and place in the fridge for at least 30 minutes.
Meanwhile, place the rhubarb in a bowl and add 3 tablespoons of granulated sugar and the orange zest. Toss together so the rhubarb is coated in sugar. Put to one side. In another bowl beat the egg yolk before stirring in the crème fraîche, sugar and vanilla seeds and put this to one side.
Preheat the oven to 350F/180C/Gas 4 .
Remove the dough from the fridge. On a lightly floured surface, roll out into an approximately 25cm circle, 5mm thick.
Line a baking sheet with greaseproof paper and transfer the pastry. Arrange the rhubarb in the centre (leaving a 5cm border) and spoon over any excess sugar.
Fold the sides up over the fruit. Sprinkle the sides with a little extra granulated sugar, then place in the oven for 20-25 minutes until the pastry is golden. Drizzle over the crème fraîche mix and return to the oven for another 5 minutes until it has just set. Allow to cool slightly before serving.
South by Southeast
All winter I found myself with a hankering for rhubarb. If you’ve never tried rhubarb, oh what you are missing, especially if you like tart and tangy, as I do. It is an unusual plant, considered by most a vegetable but most often prepared as a dessert in pies and tarts and often paired with strawberries.
As a child I was warned, “The leaves of the rhubarb are poisonous!” by my mother, as she ardently cut away that toxic foliage of doom. Of course, this danger factor made rhubarb even more enticing an exotic, poisonous vegetable elevated to dessert status was pretty darn special in my childhood Carolina kitchen.
Back in the day (like 25 years ago) rhubarb was also a farmers market harbinger of spring, like asparagus and fresh leaf lettuce. Now, with growing seasons blurred, it can be purchased in towns across the US from late winter into summer.
I am a hopeless foodie romantic, though and still prefer my rhubarb spring-grown. Or perhaps that is when my taste buds have been conditioned to expect it. Since I have never been known to argue with my taste buds, why start now?
This galette (fancy French term, folks, for free form tart) has sweet pâte brisée – more sugar here than an everyday pâte brisée recipe, mind you. I like the play of the sweet pastry, the nutty and rich almond filling and the tart rhubarb. Yes, the fillings do contain some sugar but let me repeat, rhubarb is t-a-r-t, so the sweetness is subtle. No missing the flavor tang here.
I served this galette with ice cream – a sweet tea flavored ice cream from Front Porch, a brand out of Mooresville, NC that I recently discovered. It made a nice flavor combo I must admit! Feel free to serve yours as you wish with whipped cream or vanilla ice cream or even crème fraîche for all those genuine tart-n-tangy lovers out there.
For the pâte brisée: cut the butter into the flour mixture until it is evenly distributed and a crumbly texture.
Pâte brisée: Ready to 'rest' in the refrigerator.
The almond filling: It is important to grind the almonds as fine as possible. I used regular sliced almonds - not blanched whole ones. I think it added to the rustic flavor and texture.
The almond filling with the addition of the confectioner's (10x) sugar.
The almond filling after adding the egg white.
Fresh rhubarb, washed and sliced!
Tossing the rhubarb with the flour/cornstarch/sugar/spice mixture and after the squeeze of lemon.
Begin the assemble by rolling out the chilled pastry dough. Don't go too thin!
Transfer the pastry to the prepared baking sheet and then spread the almond filling. Leave plenty of room between the filling and the edge of the pastry.
Mound the rhubarb filling on top of the almond filling. Be sure to pour any left-over rhubarb juices over the top!
Bring the edges of the pastry up toward the center of the filling, all the way around. It looks so good and it's not even baked yet!
Out of the oven. An egg yolk wash gave the pastry a nice golden crust. You can see that the sugary juices spilled out onto the Silpat, but it just fell away when I moved the galette to the glass serving platter. Hurray!
A fat slice of galette with "Sweetie Tea" ice cream. I also enjoyed this, sans ice cream, with a hot cup of coffee for breakfast!
Rustic Rhubarb Almond Galette
- 1 lb. rhubarb, washed and sliced into 1 inch pieces
- Juice of ½ lemon
- ½ cup sugar
- 1 tbl. flour
- 1 tbl. cornstarch
- ¼ tsp. salt
- ¼ tsp. nutmeg
- ¼ tsp. ground dry coriander (NOT fresh cilantro)
- 1 Tbl. butter cut into small bits
- 1 egg yolk whisked with a little water
- 1 recipe almond filling (see below)
- 1 recipe pâte brisée (see below)
Place the raw rhubarb in a medium bowl, squeeze the juice of half a lemon over the rhubarb and stir. In a small bowl mix the cornstarch flour, sugar, and spices. Toss this mixture with the rhubarb and allow to sit while preparing the other elements of this recipe.
- 1 ½ cp + extra all purpose flour
- ¼ cup sugar
- ½ tsp. salt
- 4 oz. good quality, chilled unsalted butter cut into pieces
- 4 tbl. cold water
In a large bowl mix the dry ingredients. Cut in the butter with a pastry blender or fork until the mixture resembles cornmeal. Stir in about half the water and add a little at a time until the dough starts to come together. It should not be sticky or too crumbly dry. Try not to handle the dough too much. Wrap in plastic wrap and place in the refrigerator.
- 1 cup sliced almonds
- 1 cup confectioner’s sugar
- 1 egg white (reserve the yolk for the pastry wash)
Using a food processor with a sharp steel blade grind the almonds to as fine a consistency as possible. Add the sugar and grind some more. Add the egg white and the mixture will become a paste, which is the filling. Set aside.
Preheat oven to 400 degrees. Place parchment paper or a silicone baking mat (like Siplat) over a large cookie sheet. Roll out the chilled pâte brisée dough (using a light touch and as little extra flour as possible) to a diameter of about 12 -14 inches. Do not roll out the dough too thin.
Transfer the dough to the cookie sheet. Spread with the almond filling to about 8 inches diameter. Do not spread to the edges of the dough. Stir the rhubarb filling again and carefully mound it onto the almond filling. Scrape out any juices that are left in the rhubarb bowl and pour over the rhubarb. Carefully gather the edges of the pastry and bring them up toward the rhubarb going all the way around the tart. Dot the top of the rhubarb filling with butter.
Bake the galette in a preheated 400 degree oven for about 10 minutes. Then remove the galette and brush the pastry only with the egg yolk wash. Return the galette to the oven and reduce the heat to 350 degrees, baking for another 30 minutes or until the rhubarb is soft and the pastry golden brown.
Note: Juices will run out of the galette and may burn in the oven. I use a cookie or baking sheet with sides to catch anything before it hits the bottom of my oven. I also recommend a Silpat mat as any baked or burned juices will be easy to remove from the finished galette (and cleanup is a breeze!)
Strawberry Rhubarb Galette
The summer berry season is upon us and even with all of this rain strawberries have still emerged. I get so amped up for the entire berry season. I have their calendar line-up perpetually viewing in my head first strawberries, then raspberries, followed closely by blueberries and then hitting it out of the park are late-summer blackberries. I cannot afford to miss a single berry moment! One berry harvest per year means that annual attendance is a must and it deserves a lot of fanfare! I will list some local midwest berry farms where you can pick your own and make a beautiful day of it.
Check out our incredible blog curator, Sarah Arter’s, photos from her family’s strawberry picking trip. (how does one family possess all the cuteness?) @reiscake She went to Dorran Farms in New Albany. I have a list of some other great local farms after the recipe!
While I am not a professional, here is a tip: when you pick berries, look low and towards the back, this will yield you bigger bounties.
And now, for a happy quandary: what to do with all those berries after you forage? 1. eat a lot, 2. consider preserves or a quick freezer jam (there are many recipes online,) 3. my favorite option, bake with them.
As we are rounding out strawberry season, we are sharing a strawberry/rhubarb galette recipe with you. The strawberry is a perfect example of a summer fruit that feels just barely related to its winter, shipped-in relation. It is delicious always, but in-season and locally, they are smaller, brighter (red all the way to the leaves) and much sweeter. Please note, that I too crave a strawberry in the winter, but the summer fruit picked locally, is a breed unto itself.
Whenever I want to make something low-effort, but impressive-looking, the humble, but beautiful galette is my first pick. I’m sure you’d recognize it from countless magazine covers and Instagram posts. It’s the kind of dessert that seems to magically materialize on a farmhouse table. Whether you have a farmhouse table or not, this Strawberry Rhubarb Galette would make a fine addition to any spread. Our crust recipe is a pate brisee which is the French version of a classic pie-pastry utilizing only butter as the fat component ( and now you know why it is the only one we use.) Expect many “oohs” and “aahs,” and prepare for the perfect bite (buttery crust, sweet strawberry, tangy rhubarb, warm vanilla). I hope you enjoy it as much as I do! Come in and tell me all about it, oh and happy berry season!
Rhubarb Recipe Roundup!
Have I mentioned that rhubarb is my favorite springtime crop? The tart red or green stems practically scream “Winter is over!” Here are some of my favorite rhubarb recipes, all tried and true and waiting for you:
Three Ingredient Rhubarb Sauce. What a glorious condiment. I love it on pancakes, yogurt, and ice cream. It pairs up nicely with savory stuff, too, including roast duck, grilled chicken, and baked pork tenderloin. Give it a try, okay? Here’s the recipe.
A Better Rhubarb Pie. And it is better, too, because the filling doesn’t turn into a puddle of juice. My recipe for you.
Rhubarb Streusel Puffs. Once upon a time, in a galaxy far, far, away, I grabbed a sheet of (store-bought) puff pastry dough, and cut it into quarters. Then I topped each quarter with a handful of rhubarb and some oats, brown sugar, butter, and cinnamon. The result? Delicious Rhubarb Streusel Puffs! Here’s the step-by-step:
Rhubarb Upside-Down Cake. I love every component of this cake. I love the crunchy streusel base. And the orange-scented cakey middle. And the ribbons of tart, pink rhubarb that adorn the top. It’s the kind of decadence that disappears — in my house, anyway — before you can say “Rhubarb Upside Down Cake.” The recipe.
Rhubarb Galette with Red Currant Glaze. A rustic dessert for royal appetites. I used buttery Pâte brisée sucrée for the crust, and tart red rhubarb for the filling. To make the rhubarb glisten, I brushed the diced stems with warmed currant jelly. The final product is neither too tart nor too sweet. It’s just…downright addicting. Here’s the simple how-to:
Anyone drooling right now? Talk to me in the comments field below.
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7 Delicious Desserts to Share With Someone You Love (Or Yourself!)Photo by Tara Sgroi
Let’s be real, when it comes to dessert, we definitely eat with our eyes first. Just seeing a citrus-infused sweet makes our tastebuds zing or our mouth start watering when a rich chocolate soufflé is in sight. It’s this visual language that Athena loves to translate into her dessert recipes in a bid to create enticing food that’s just as delicious as it is beautiful.
But don’t let the gorgeous presentation intimidate you or prevent you from trying your hand at making one of these scrumptious dessert recipes. These robust flavors are made using minimal, basic ingredients without the fuss. And they taste just as good as they look, too!
So, give one of these seven dessert recipes a try this weekend and share it with a loved one or just make it for yourself—we do!
CITRUS POPPY OLIVE OIL LOAF
This is one of Athena’s absolute favorite dessert recipes to make around springtime. This cake is incredibly bright, vibrant, and fresh but above all moist so it’s perfect with a cup of tea in the afternoon when that sugar craving hits. The tip is to massage the lemon and orange zest with the sugar to release all of the essential oils from the citrus into the sugar. Yum.
PEACH AND BLACKBERRY CROSTATAS
If you’re looking for something that’s deliciously sweet but also sour, then these foolproof crostatas simply can’t be beat. This recipe calls for peach and blackberry but honestly, you could throw any ripe, seasonal fruit with some sugar, acid, and herbs into the pastry and you’ll have a scrumptious sweet that everyone will want to eat.
LIME RASPBERRY TART
Name a more decadent duo than lime and raspberry. We’ll wait… They’re mouth-puckeringly tart, sweet, and refreshing all at once. We guarantee you’ll be back for seconds and thirds with this dessert recipe.
GINGER AND VANILLA BEAN RHUBARB GALETTE
There is only one way to tame the complex, sour flavor of rhubarb and that’s to infuse it with ginger and aromatic flecks of vanilla bean. It’s positively delicious. In fact, it’s so tasty, Athena actually patted herself on the back the first time she tasted the dessert recipe for Cook Beautiful. This zingy flaky pastry will become a new favorite… you’ll see.
Blood Orange Bundt Cake With Orange Bitters Glaze
Have you ever tasted a cocktail only to realize mid-sip that it would taste even better as a cake? It was while consuming a delicious bourbon, blood orange, and bitters beverage when Athena stumbled upon the idea for this blood orange bundt cake. After a few failed experiments, she landed on the final dessert recipe, and let me tell you, this is one spiked sweet you will want to make again and again.
CHOCOLATE SOUFFLÉ CAKE
If you’ve never made a soufflé cake before then you’re in for a real treat. One thing to note is that this cake is designed to be eaten once it has collapsed and cooled so don’t worry when your cake deflates because that’s where the magic lies! Serve each piece of cake piled with the whipped cream or crème fraîche and prepare to enter a heavenly state of being at every spoonful.
Espresso Almond Brittle
This is the perfect dessert recipe to make when you only want a little something sweet to eat. It’s also a great gift idea—simply add brittle to little bags tied with ribbon and voila! This is the perfect afternoon snack for yourself or to share with loved ones over a cup of tea or coffee, and a chat.
Pear and Ginger Galette
This is a rustic tart, baked free-form on a cookie sheet, using a shorter and more melt-in-the-mouth pastry than might work in a conventional tart. The pears are softened in butter and sugar before baking.
7 oz (210 g) unsalted butter, divided
11⁄2 cups (360 mL) all-purpose flour
L cup (80 mL) granulated sugar
1 egg yolk + 1 extra for glazing the pastry (optional)
2 to 3 Tbsp (30 to 45 mL) cold water
3 Tbsp (45 mL) ginger (preserved or crystallized), chopped in small chunks
Measure 5 oz (150 g) butter and put it in the freezer, in 1 piece, for 30 minutes or more.
Whisk together the flour, sugar, and salt in a large bowl. In a cup, whisk the egg yolk and cold water until well blended, and set aside.
On the coarse side of a box grater, grate the frozen butter into the flour. Mix together with your fingers, sprinkle the egg and water over it, and mix again: it should be barely moist and quite crumbly.
Tip the pastry onto a work surface and, with the heel of your hand, smear it across the surface. It will take about 8 pushes to spread all of it. Gather it into a ball, working it gently with your hands to bring it together add a little more water if it needs it to form a ball. Wrap it in plastic and set aside at room temperature for up to 3 hours (refrigerate if longer).
Peel the pears and cut them in half lengthwise. With a melon baller, remove the core from each half, and trim away any hard parts around the stem and the bud with a small knife.
Melt the other 2 oz (60 g) butter (should equal about 1⁄4 cup [60 mL] once melted) and 1⁄2 cup (125mL) sugar in a large frying pan over low heat.
Cut each half-pear lengthwise into 1⁄4-inch (6 mm) slices, then add them to the frying pan. Cook, stirring occasionally, until the juices run and the pears are almost tender, adding water as needed to stop the sugar browning. When softened, turn up the heat to medium, add the chopped ginger, and stir gently until the juices are thick and syrupy—you only need enough juice to moisten the pears. Remove from the heat and set aside to cool.
Preheat the oven to 375°F (190°C).
On a well-floured board, roll out the pastry about 3⁄16 of an inch (5 mm) thick and 16 inches (40 cm) across—it does not matter if the circle is not round or its edges are rough. Line a baking sheet with parchment, roll the dough around your rolling pin and unroll in the centre of the paper.
Arrange the pears in the middle of the pastry, in a circle about 10 inches (25 cm) across, leaving a pastry border all around. Lift a point on the edge of the pastry up and over the pears toward the centre. Continue round the perimeter, folding the outside toward the centre, each fold covering part of the previous one. It will take 6 or 8 folds until all of the pastry has been folded in, leaving a circle of uncovered pears in the centre. You can give the pastry a nice gloss by glazing it with an egg yolk mixed with 1 Tbsp (15 mL) water.
Bake in the middle of the preheated oven for 25 to 30 minutes. When the pastry is nicely browned, remove from the oven and leave to cool for at least30 minutes. Serve with lightly whipped cream, crème fraîche, or plain Greek yogurt (or any mixture of these).
Strawberry rhubarb galette (variation) : This is a delicious alternative to the Pear and Ginger Galette, made almost the same way, except that the rhubarb needs to be cooked and drained and its syrup reduced before being mixed with the fresh strawberries. To prepare this recipe you’ll need 3⁄4 lb (340 g) rhubarb and 21⁄3 cups (580 mL) cut-up strawberries instead of the pear and ginger.
Make the pastry as described in the recipe for Pear and Ginger Galette, and set aside in a plastic bag at room temperature for 1 hour or more.
Take the rhubarb and trim any damaged bits, but be sure to keep the pink end where the stalk was attached to the root—it has the best flavour. Rinse the rhubarb under cold water and put in a stainless steel saucepan. Add 1⁄3cup (80 mL) sugar, cover with a lid, and set over the lowest heat you can—the lower the heat, the better the rhubarb will keep its shape, but the taste is the same either way. It will take 15 minutes to 2 hours until it is soft, depending on how low you can get the heat. Remove from the heat and set aside to cool.
When the rhubarb is cool, set it in a strainer over a bowl to catch the juice. Return the juice to the pan and, over medium heat, reduce it to 2 or 3 Tbsp (30 or 45 mL). Remove from the heat, stir in the cut-up strawberries, and set aside.
Mix all the fruit together when it has cooled to room temperature. If the mixture is sloppy, drain off some of the juice and reserve—you don’t want it to soak through the pastry. You can add back the reserved juice after baking, or serve it separately.
Preheat the oven to 375°F (190°C).
Roll out the pastry, spread on the fruit filling and fold up the edges as in the recipe for Pear and Ginger Galette. Bake 25 to 35 minutes in the preheated oven remove and allow to cool for at least 40 minutes. Serve with whipped cream, crème fraîche, or plain Greek yogurt (or any mixture thereof).
Honey Vanilla Pears with Mascarpone
So all of my recipes on here so far have been recipes that I love and are tried and true classics or are new recipes that I am in love with. This one though I was not in love with. The pears are good, but they are not great. But it has a really high rating on epicurious, so who knows, maybe it is me.
If I make this again, I would definitely double, even triple the recipe. It is a lot of work for just two servings. I didn’t read the recipe carefully before I started, so I only marinated the pears for 2 hours or so. I also don’t think I boiled the syrup down enough, it wasn’t very syrupy. (Maybe that is why I didn’t love the recipe – I didn’t quite follow the directions!) The alcohol in the mascarpone was pretty strong – I loved it, but you could substitute vanilla for the extra kick without the boozy taste.
Notes about this recipe
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