Rhubarb Galette

🧂 Ingredients

• 1 1/4 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter

  cold and cut into small pieces
• 2-4 tablespoons ice water
• 1 egg

  beaten
• 4 cups 4 cups rhubarb stalks

  sliced into 1/2-inch pieces
• 1/2 cup granulated sugar
• 1 tablespoons vanilla
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• Coarse sugar

  for sprinkling
• 1 lemon

  zest and lemon juice
• Handful of Fresh Mint

  optional
• 2 tbsp. Triple Sec or Bourbon Liquor

  optional

Instructions

• 1 Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• 2 To make the homemade pie crust, combine the flour, sugar, and salt in a large
  bowl.
• 3 Add the cold butter and use a pastry cutter or your fingers to work the butter
  into the flour mixture until it resembles coarse crumbs.
• 4 Add 2 tablespoons of ice water and mix until the pie dough comes together. If
  the dough is still dry, add more ice water, 1 tablespoon at a time, until the
  dough comes together.
• 5 Shape the pastry dough into a disk and wrap it in plastic wrap. Chill in the
  refrigerator for at least 30 minutes.
• 6 In a medium bowl, combine the sliced rhubarb, sugar, cornstarch, and salt. Add
  any additional fruit too. Toss to coat the rhubarb evenly.
• 7 Add fruit filling to a medium-sized pan. Then mix in the fresh mint, vanilla,
  the zest of 1 lemon and the juice of the lemon as well. Avoid adding water to
  this recipe to prevent the loss of flavour.
• 8 Using low-medium heat, gently cook the rhubarb mixture. Cook just until the
  fruit becomes tender. This should only take a few minutes.
• 9 Using a rolling pin, roll out the chilled dough on a lightly floured surface
  into a circle about 12 inches in diameter. Transfer the dough to the prepared
  baking sheet.
• 10 Arrange the rhubarb fruit mixture in the center of the dough, leaving a 2-inch
  border around the edges.
• 11 Fold the edges of the galette dough up over the filling, pleating as you go to
  create a rustic look.
• 12 Brush the edges of the dough with the beaten egg and sprinkle with coarse sugar.
• 13 Bake the galette for 40-45 minutes, or until the crust is golden brown and the
  filling is bubbling.
• 14 Remove the galette from the oven and let it cool for at least 10 minutes before
  serving.

Nutrition Info