Rustic Raspberry Rhubarb Galettes

Posted by on Jun 5, 2014 in Desserts, Food + Drink, Pastries | 2 Comments

Rhubarb Galettes 2 Wow – say that three times fast! Well, here it is folks, my first recipe on the blog! This is a great one to start with, because it’s one of my favourites, with the sweet/tart combination of raspberries and rhubarb, and the nutty crunch of the whole grain pastry sprinkled with demerara sugar, you can’t go wrong.  It’s also infinitely adaptable to whatever fruit is in season.
Raspberry Rhubarb Galettes 1 Galettes – which are just free-form rustic tarts – are also a great entry into the world of pastry. There is no fiddling with tart cases – you just need to roll your pastry into a roughly circular shape (“rough being the operative word here) -and you’re good to go. And, since this pastry is gluten-free, you really can’t overwork it and cause it to shrink. Bonus!
Rhubarb Galettes 3I should mention here that I like to bake by weight.  It’s more accurate, and also easier – no cups to wash – and most scales have a tare function that allows you to zero off, and then measure your next ingredient.  You can get a scale for under $20, but I recently upgraded to an OXO Scale, and that’s nice too.  And now, without further ado, a recipe for these delicious tarts! Enjoy – and leave a comment to let me know how they turn out!

Rustic Raspberry Rhubarb Galettes
This recipe makes approximately 6 individual galettes, or one large galette.

Pastry recipe adapted from La Tartine Gourmande: Recipes for an Inspired Life

Amaranth, Quinoa and Millet Pastry

  • 50g amaranth flour
  • 40g millet flour
  • 30g quinoa flakes
  • 40g corn starch
  • 1.5 tsp xanthan gum
  • 1 tsp vanilla extract
  • 2 tbsp unbleached cane sugar
  • Pinch of sea salt
  • 85g unsalted butter, chilled
  • 1 egg

First, cut your butter into cubes and pop back in the fridge so it stays nice and chilled.  Combine flours, sugar, salt and xanthan gum in the bowl of a stand mixer, and give them a good mix using the paddle blade.  Add the butter cubes, and continue to mix until fine crumbles form.  At this point, add your egg and vanilla.  The pastry should begin to form a ball quite quickly, but if it doesn’t and seems a bit dry, add cold water by the tablespoon until it comes together.  Form your pastry into 6 balls for individual galettes, or one large disk for a single galette and refrigerate for at least one hour, or up to three days.  This pastry can also be frozen for future use.

Raspberry Rhubarb Filling

  • 40g cornstarch
  • 400 – 500g rhubarb, sliced into pieces about 4cm thick
  • 250 – 300g raspberries
  • 130g unbleached cane sugar
  • 3tbsp water

Dissolve cornstarch in water and set aside.  Combine rhubarb, raspberries and sugar in a saucepan and cook over medium heat, stirring often, until sugar dissolves.  This usually takes about 5 minutes.  Stir in cornstarch mixture and bring to a boil.  The rhubarb will still look chunky – but that’s what we want.  Remove from heat, transfer to a bowl and refrigerate for at least 30 minutes, or overnight.

To Assemble

  • 1 egg, beaten
  • Demerara (raw) sugar, for sprinkling

Preheat oven to 400 degrees.  Line a cookie sheet with parchment paper.  If your pastry has been in the fridge overnight, let it rest on the counter for half an hour.  Roll your pastry into six rough circles (or one large circle – approximately 30 cm), and brush with beaten egg.  Mound approximately 3-4 tablespoons of filling in the centre of each circle and allow to spread slightly.  For a large tart, you would use pretty much all of the filling.  You should leave yourself a border of about 5 – 6 cm all around.  Fold the edges of your dough over the filling, overlapping as needed.  Brush crust all over with beaten egg – making sure to seal any cracks where filling might leak – and sprinkle with demerara sugar.  At this point, you can pop your galettes in the oven straight away, or allow them to chill, covered lightly with plastic wrap, for 30 minutes.  Chilling results in less leakage of your filling – but a bit of leakage is pretty much inevitable.  Either way, bake for 25 – 30 minutes, or until crust is golden brown and filling is bubbly.  Let cool on baking sheet, then serve.  These are great with whipped cream or ice cream, but I’ve eaten more than a few plain for breakfast, and they are delicious that way as well.  They are best served on the day they are baked, but they can be stored airtight at room temperature for a few days.  The crust won’t be quite as crispy, but whatever, it’s all good!