Rhubarb & Blueberry Galette

Apr 20, 2016

I really do sometimes wonder if this is becoming more of a baking blog than a food or lifestyle one. It seems like I’m always so much more inclined towards working on a sweet recipe than a savoury one. And it’s also because dessert sparks joy in me and makes me want to grab my camera and capture every sweet detail. But I digress.

This week has been marked as the galette week in our household. And it started Sunday, when I was planning to make an apple galette and had made the crust in the morning; it was patiently waiting in the fridge to be floured and rolled and filled with fruit and then baked. But just before setting of to core and slice my apples, a good friend of mine stopped by with two lovely crates of strawberries. And since they don’t keep fresh for too long, I decided to keep the apples for a future use and go for a berry galette instead. And it turned out great. So I said to myself: “I need to snap that and share it on the blog”.

But Monday came and I found these really beautiful stalks of rhubarb at the market and decided to go for those. I got home, cranked the oven and started working the dough, mixing the rhubarb with some leftover blueberries, flour and sugar, some lemon and cinnamon and then patched everything together, and shoved it in the oven. The end result was tasty, but a lot of the juices from inside the galette had leaked on the baking paper and got pretty burned, which in turn made the sides of the galette get stuck to the baking paper. So, of course on Tuesday I made it again. I replaced the flour with potato starch and played with the oven temperature just so that the galette gets a high heat at the beginning which seals it very well and then the oven temperature is lowered so that the fruit and the crust cook to perfection. Without further ado, I give you Rhubarb and Blueberry Galette, that is easy to make, fail-proof and oh so incredibly good to eat!

Rhubarb and Blueberry Galette

Serves 6-8

For the crust:

250g/1 cup all-purpose flour

A pinch of salt

1 Tblsp coconut sugar or any other sugar you like

90g/6Tblsp cold unsalted butter, cubed

1 large free-range egg, lightly beaten

In a large bowl mix together the flour, salt and sugar. Add the cubed butter and cut it into the flour with the aid of a pastry cutter or your finger tips, until it resembles coarse breadcrumbs. Add the beaten egg and mix everything with a wooden spoon until you have formed a ball. Flatten the dough, wrap in cling film and refrigerate at least two hours. The dough keeps in the fridge for two days.

For the filling:

450g/1 pound rhubarb, washed, any brown parts removed and cubed

3 Tblsp/50g blueberries

200g/1 cup coconut sugar or any other sugar you like

60g/4 Tblsp potato starch (use cornstarch if you can’t find potato starch)

1 tsp ground cinnamon

Juice from half a lemon

In a large bowl, mix everything together.

To assemble the galette:

Flour, for surface and sprinkling

One large free-range egg, well beaten

Demerara sugar, for sprinkling

Preheat oven to 210C/425F. On a clean and lightly floured surface, place the dough and allow to rest for 5 minutes. Sprinkle some flour on top and with the aid of a rolling pin, roll out the dough to make a 35cm/14in circle. Arrange rhubarb mixture on top of dough, leaving a 5cm/2in. border all the way around. Fold border over the fruit mixture, overlapping where necessary and pressing gently to ensure that the folds stick. Transfer to refrigerator and chill for 20 minutes. Brush the edges with the beaten egg and sprinkle with demerara sugar. Pop in the oven for 20 minutes, then lower the temperature to 180C/350F and bake for another 15-20 minutes until a toothpick inserted in the edges comes out clean. Allow to cool to room temperature before serving. You might like a spot of vanilla ice-cream alongside your rhubarb & blueberry galette slice.

*There are no pretty platter or sliced and plated photos of this baby because I took it to our lovely neighbours/hosts across the hall for after dinner dessert and forgot to take my camera along

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