Description
Follow these steps to create a free-form rhubarb galette featuring a geometric pattern on the crust for a visually appealing, rustic dessert.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 4 to 6 tablespoons ice water
- 3 cups chopped fresh rhubarb (about 1 inch pieces)
- 1/2 cup granulated sugar (for filling)
- 2 tablespoons cornstarch
- 1 teaspoon lemon zest
- 1 tablespoon milk or egg wash
- 1 tablespoon coarse sugar for sprinkling
Instructions
- Prepare the dough: In a large bowl, whisk together the flour, salt, and 1 tablespoon of sugar. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disk, wrap it in plastic wrap, and chill for at least 1 hour.
- Prepare the filling: In a separate bowl, toss the chopped rhubarb with 1/2 cup sugar, cornstarch, and lemon zest. Set aside.
- Roll out the dough: On a lightly floured surface, roll the chilled dough into a rough 14-inch circle. Do not aim for perfect roundness; the rustic look is desired.
- Transfer the dough to a baking sheet lined with parchment paper.
- Create the geometric design: Using a sharp knife or pizza cutter, lightly score a simple geometric pattern (like a diamond lattice or chevron lines) onto the center two-thirds of the dough, avoiding cutting all the way through to the bottom layer. This scoring helps guide folding and creates visual interest after baking.
- Spoon the rhubarb filling onto the center of the dough, leaving a 2-inch border clear around the edge.
- Fold the edges: Fold the dough border up and over the filling, overlapping the folds slightly to create a rustic, free-form edge. The scored geometric pattern should remain visible on the top surface of the folded crust.
- Brush the folded crust edges with milk or egg wash and sprinkle generously with coarse sugar.
- Bake: Bake in a preheated oven at 400 degrees Fahrenheit (200 degrees Celsius) for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool: Let the galette cool on the baking sheet for at least 20 minutes before slicing and serving.
Notes
- For cleaner geometric cuts, chill the dough for an extra 15 minutes after scoring the pattern before you add the filling.
- If your rhubarb is very tart, you can increase the filling sugar to 3/4 cup.
- Use cold ingredients for the pastry to ensure a flaky crust structure that holds the geometric shape.
- Prep Time: 30 min
- Cook Time: 45 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg