Have you ever tried, or heard of, a galette? This flat, round pastry, sometimes called “France’s answer to the apple pie,” is a GORGEOUS treat, and the perfect way to show off fruit we’re trying to enjoy more often: rhubarb! In this recipe, the tartness of the first spring fruit is balanced by an amazing strawberry-ginger glaze that also adds some totally tempting shine to the dish. When the crust bakes golden-brown, the rhubarb sits in an elegant chevron pattern, and the glaze makes everything sparkle, we can’t think of a dessert we’d rather enjoy this summer. Take a look at how it comes together, and we’re sure you’ll feel the same.
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Serves 6 to 8
Prep Time: 10 minutes
Total Time: 50 minutes
– 1½ cups all-purpose flour
– 1 tablespoon granulated sugar, plus more for garnish
– ¼ teaspoon kosher salt
– 8 tablespoons cold unsalted butter, cut into small pieces
– 4 to 6 tablespoons ice water
– 1 pound rhubarb, trimmed and cut into ¼-inch-by-3-inch sticks
– 1 tablespoon all-purpose flour
– 1½ tablespoons granulated sugar
– ½ cup strawberry jam
– 3 tablespoons water
– ¼ cup crystallized ginger, minced
- In a medium bowl, start preparing the crust by combining the flour, sugar and salt. Add the chopped butter and toss to coat.
- Using a pastry cutter, break the butter into peasized pieces.
- Slowly add the water 1 tablespoon at a time. Mix gently until the dough just starts to come together. It should be slightly shaggy and almost dry-looking.
- Turn the dough out onto a cutting board and form a disc. Wrap in plastic and refrigerate for at least 20 minutes, or overnight.
- Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a sheet pan with parchment paper.
- In a large mixing bowl, toss the rhubarb with the flour and sugar, and reserve for later.
- Remove the dough from the refrigerator and allow it to sit at room temperature for 5 minutes.
- Lightly flour a work surface and roll the dough so it is about ⅛-inch thick and about 13 to 14 inches in diameter. Adjust and press in any cracked or broken edges to create a uniform shape. Carefully transfer the dough to the prepared sheet pan.
- Fold the outside edge of the dough in about ¼ of an inch. Arrange the rhubarb sticks in a geometric pattern about 1 inch from the edge, adjusting the size of each as needed.
- Fold the dough over the fruit to form a raised crust. Fold and pinch until the galette has been shaped.
- Bake for40 to 50 minutes, until the crust is golden brown. Rotate halfway through cooking.
- While the galette bakes, begin to prepare the glaze. In a small saucepan, combine the jam, water and crystallized ginger. Bring to a simmer, and allow to simmer for 2 to 3 minutes.
- Reduce heat and continue to cook until bubbles are small and tight.
- Cool slightly, then strain the mixture into a small dish. Push the sauce and ginger back and forth in the strainer until all the sauce has been extracted.
- Immediately upon removing the baked galette from the oven, brush glaze over the hot rhubarb.
- Serve with whipped cream, if desired.
- Of course, you don’t have to make your pie dough from scratch if you don’t have the time or inclination! If you prefer, use premade and/or store-bought pie dough, and simply start this recipe on step 5.
Recipe adapted from Tasting Table