STRAWBERRY-RHUBARB GALETTE
A galette is essentially a freeform pie, so if you're not an expert baker, this recipe is for you. Tart and sweet, rhubarb and strawberries top nutty and delicious almond paste-a match made in heaven! I like to double-stack refrigerated pie dough to prevent the filling from leaking out the sides.
Provided by Kardea Brown
Categories dessert
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Stack the two discs of dough on a lightly floured surface and roll into a disc about 12 inches wide. Transfer to a parchment paper-lined baking sheet. Set aside.
- Toss together the rhubarb, strawberries, cornstarch and 1/2 cup granulated sugar in a medium bowl until combined. Set aside. Roll out the almond paste into a 10-inch circle.
- Place the almond paste on the dough. Top evenly with the strawberry-rhubarb filling, leaving a 2-inch border around the edges. Fold the dough edges toward the center of the galette, up and over the edges of the filling, overlapping as needed.
- Whisk together the egg yolk and 1 teaspoon water in a small bowl. Brush on the edges of the galette and sprinkle with the almonds and remaining 2 tablespoons granulated sugar.
- Bake until the filling is bubbly and the edges are nicely browned, 35 to 40 minutes. Let cool slightly before serving with whipped cream or ice cream.
RHUBARB-RASPBERRY GALETTE
A galette is nothing more than a free-form tart. This one is full of rhubarb and raspberries - perfect for the summer.
Provided by P48422
Categories Pie
Time 1h10m
Yield 1 galette
Number Of Ingredients 8
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.
Nutrition Facts : Calories 2277.3, Fat 85.2, SaturatedFat 29.9, Cholesterol 61.1, Sodium 1112.5, Carbohydrate 370.7, Fiber 27.5, Sugar 238.3, Protein 21.3
MINI RHUBARB AND RASPBERRY GALETTES
Rhubarb paired with raspberries may not be as common a pie filling as rhubarb and strawberries, but the combination is just as delicious (or even more so, depending on who you ask). In this recipe from " Martha Stewart's New Pies & Tarts," the two are simply tossed with cornstarch and sugar, then centered on small rounds of pate brisee to create individual galettes.
Provided by Martha Stewart
Yield Makes 8
Number Of Ingredients 7
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.
RHUBARB GALETTE
This recipe for rhubarb galette is a perfect addition to any spring meal.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 11
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.
MINI RHUBARB AND RASPBERRY GALETTES
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.
GALETTE OF STRAWBERRIES AND RHUBARB
Provided by Florence Fabricant
Categories dessert
Time 1h10m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Mix the flour and salt. Work in the butter by hand, in a mixer or in a food processor until the mixture is crumbly. Add just enough water so the dough can be gathered in a ball.
- Roll dough in a circle 10 inches in diameter. Set it on a baking sheet.
- Mix the pecans and brown sugar together. Sprinkle one-third of this mixture over the pastry, to within an inch of the edge. Toss the rhubarb with one-third of the pecan mixture and spread them over the pecan mixture already on the pastry. Arrange the strawberry halves on top, sprinkle with the remaining third of the pecan mixture and drizzle with melted butter.
- Fold in the one-inch border of the pastry, partially covering the edge of the filling.
- Bake 40 minutes, until the pastry is golden brown and the filling is bubbling. Serve warm or cooled, with whipped cream or ice cream if desired.
Nutrition Facts : @context http, Calories 461, UnsaturatedFat 15 grams, Carbohydrate 52 grams, Fat 28 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 11 grams, Sodium 60 milligrams, Sugar 27 grams, TransFat 1 gram
RASPBERRY-RHUBARB SLAB PIE
"Slab pie" is a pastry baked in a jelly-roll pan and cut in slabs like a bar cookie-or a pie bar, if you will. My grandfather was a professional baker and served pieces of slab pie to his customers back in the day. Here is my spin, featuring rhubarb and gorgeous red raspberries. -Jeanne Ambrose, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 2 dozen servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine flour and salt; cut in butter until crumbly. Whisk 3/4 cup milk and egg yolk; gradually add to flour mixture, tossing with a fork until dough forms a ball. Add additional milk, 1 tablespoon at a time, if necessary., Divide dough in 2 portions so that 1 is slightly larger than the other; cover each and refrigerate 1 hour or until easy to handle., Preheat oven to 375°. Roll out larger portion of dough between 2 large sheets of lightly floured waxed paper into an 18x13-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press onto the bottom and up sides of pan; trim crust to edges of pan., In a large bowl, combine sugar and cornstarch. Add raspberries and rhubarb; toss to coat. Spoon into crust., Roll out remaining dough; place over filling. Fold bottom crust over edge of top crust; seal with a fork. Prick top with a fork., Bake until golden brown, 45-55 minutes. Cool completely on a wire rack., For icing, combine confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency; drizzle over pie. Cut pie into squares.
Nutrition Facts : Calories 247 calories, Fat 8g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 159mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 2g fiber), Protein 3g protein.
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LAVENDER HONEY AND RASPBERRY-RHUBARB GALETTE - HALF …
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5/5 (6)Total Time 1 hr 50 minsCategory DessertCalories 378 per serving
- In the bowl of a food processor combine the brown rice flour, flour, cornstarch (or arrowroot powder), sugar and salt. Pulse once or twice to combine. Add the diced butter and pulse until you end up with small pieces of butter, similar to the size of rice. Add 3 tablespoons ice water to the dough and pulse until it comes together. If needed add 1-2 tablespoons more ice water until the dough comes together. Turn the dough onto a floured work surface, knead a couple of times and then form the dough into a flat disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Meanwhile, make the filling. In a bowl, combine the rhubarb, honey, 1 tablespoon lavender, vanilla + vanilla bean seeds (if using), lemon juice and 1 cup raspberries. Toss well to combine.
- Now grab your dough from the fridge. Flour your work surface again and roll the dough to about 1/8-inch thick. Transfer to a baking sheet lined with parchment paper. Add the filling to the center of the dough, leaving a 3-inch border around the edges. Fold the edge of the dough over the filling. Brush the crust with the beaten egg and scatter the slivered almonds over the dough. In a bowl, combine the remaining 1 tablespoon dried lavender with 1/2 cup sugar. Sprinkle the galette with the 1-2 tablespoons of the lavender sugar (save the rest for serving and/or another use). Place the galette in the fridge for 15 minutes or until ready to bake.
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