Mini Rhubarb And Raspberry Galettes Recipes

Steps:

• Divide dough evenly into 8 pieces. On a lightly floured surface, roll out each piece to a 7-inch round, 1/8 inch thick. Transfer rounds to 2 large parchment-lined rimmed baking sheets, arranging several inches apart. (If rounds become too soft to handle, refrigerate until firm, about 20 minutes.)
• In a large bowl, toss to combine 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 center; gently brush water between folds, and press gently so that folds adhere. Refrigerate or freeze until firm, about 30 minutes.
• Preheat oven to 400 degrees. Brush edges of dough with water, and sprinkle with sanding sugar. Bake until crusts are golden brown, about 30 minutes. Reduce heat to 375 degrees, and bake until juices bubble and start to run out from center of each galette, 15 minutes more. Transfer to a wire rack, and let cool completely before serving.

Steps:

• For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Add the butter and toss carefully with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button just until the dough comes together. Turn onto a well-floured board, cut in half, and form into two disks. Wrap and refrigerate for at least an hour. (Wrap the second dough well and freeze, if not using.)
• For the filling, place 3 tablespoons of water in small bowl, whisk in the cornstarch, and set aside. In a large heavy-bottomed saucepan, combine the rhubarb, raspberries, granulated sugar, orange zest, and orange juice. Cook over medium heat for 5 to 6 minutes, until some of the juices are released. Stir in the cornstarch, bring to a boil, lower the heat and simmer for 2 minutes. Refrigerate for 30 minutes, until cool.
• Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
• Roll the pastry to an 11- to 12-inch circle on a lightly floured surface and transfer to the prepared pan. Pile the raspberry rhubarb mixture onto the pastry, leaving a 1 1/2-inch border all around. Fold the border up over the filling, pleating, if necessary, and pressing lightly. Brush the pastry with egg wash, sprinkle the pastry with turbinado sugar, and bake for 30 to 35 minutes, until the pastry is browned and the filling is thickened. Cool for 30 minutes and serve warm or at room temperature.

Steps:

• Divide dough evenly into 8 pieces. On a lightly floured surface, roll out each piece to a 7-inch round, 1/8 inch thick. Transfer rounds to 2 large parchment-lined rimmed baking sheets, arranging several inches apart. (If rounds become too soft to handle, refrigerate until firm, about 20 minutes.)
• In a large bowl, toss to combine 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 center; gently brush water between folds, and press gently so that folds adhere. Refrigerate or freeze until firm, about 30 minutes.
• Preheat oven to 400°F. Brush edges of dough with water, and sprinkle with sanding sugar. Bake until crusts are golden brown, about 30 minutes. Reduce heat to 375°F, and bake until juices bubble and start to run out from center of each galette, 15 minutes more. Transfer to a wire rack, and let cool completely before serving.

Steps:

• Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside.
• On a lightly floured work surface, roll out dough to a 14-inch round, about 1/8-inch thick.
• Place rhubarb and lemon juice in a large bowl; toss to combine. In a medium bowl, whisk together flour, sugar, salt, cinnamon, and nutmeg until well combined. Add sugar mixture to rhubarb and toss until well coated. Arrange rhubarb mixture on top of dough, leaving a 2-inch border all the way around. Fold border over the fruit mixture, overlapping where necessary and pressing gently to adhere the folds. Brush edges of dough with egg, sprinkle with turbinado or sanding sugar, and dot with butter. Transfer to refrigerator and chill 15 to 20 minutes.
• Bake until crust is deep golden brown and juices are bubbling, 55 to 60 minutes. Transfer baking sheet to a wire rack to cool the galette. Serve warm or at room temperature.

Steps:

• Oven to 400°F.
• Prepare a sheet pan lined with parchment.
• Roll out the galette dough to a 15 inch round.
• Fold in half, then in half again, transfer to the parchment, unfold, refrigerate.
• Trim the rhubarb.
• If the stems are more than 1 inch thick, slice them in half lengthwise.
• Cut the stalks into 1-inch pieces.
• In a large bowl, toss the rhubarb with the raspberries, sugar, flour, and salt.
• Let stand 10 minutes.
• Spread the filling over the center of the dough, leaving 2" rim all the way around.
• Fold the margin over the fruit, pleating as you go or just folding it in neatly- it should look rustic.
• Brush the edge with melted butter, then sprinkle the entire galette with sugar.
• Bake until the pastry is golden brown and the fruit is bubbling, about 45-55 minutes.
• Let cool 10 minutes, then transfer to a rack to finish cooling.
• Serve with unsweetened whipped cream or vanilla ice cream.

Steps:

• Preheat oven to 400 degrees. On a lightly floured surface, roll out pastry 1/8 inch thick. Cut into 8 squares, about 5 inches each; arrange on 2 parchment-lined baking sheets.
• Stir together rhubarb, strawberries, lavender sugar, cornstarch, and salt. Arrange 1/3 cup mixture in center of each pastry square. Fold edges in; crimp to form rounds. Brush edges with beaten egg white and sprinkle with sanding sugar. Freeze until firm, 20 minutes.
• Bake, rotating sheet halfway through, until golden brown and fruit is bubbling, 30 to 35 minutes. Transfer to a wire rack to cool. Serve with whipped cream.