Saturday, May 14, 2011

Fast Rhubarb Galette

Wow, has it really been nearly 5 days since I last posted? Not that you were anxiously waiting, but maybe you were... because you knew this, was coming.

Oh it has been a day. I won't cloy you with the gruesome details but let's just say, the hubs and I are somewhat relieved to have the kids in the bed, the house cleaned up, toys put away, and to be relaxing.

Which brings me to this luscious piece of dessert.


Are you diggity with it? You really ought to be if you haven't yet tested it out. This might be my 3rd or 4rth over all experience cooking/baking with it, and with my rookie-culinary-judgment, I give it a perfect 10. A duo thumbs up, a high-ten hand slap. Yum oh yes.

I chose to make this dessert with puff pastry. You may wish to do the same. It's found in a box (Pepperidge Farms is the brand I found) in the freezer section of the store and comes with two sheets, all folded nicely into thirds and ready to be thawed when ready to use.

Of course, if you have the time and skill and confidence to make a killer pate brisee (fancy French talk for pie crust or pastry dough), which it's really not complicated, then do it. But really, puff pastry is genius- it's so easy to use, it's so uber flaky and buttery, and will save you an hour of time.

When you eat the galette, here's what will happen:

1. You will be amazed how simple it really is to make
2. The "crust" will make you fall to the ground with weak knees- as described, it's so flaky it should be a sin, and the buttery, golden crust combined with hot baked fruit that has a thickened, natural juice leaking from it- ooooh- unreal.
3. The rhubarb, combined with cinnamon, nutmeg, lemon juice, and sugar takes on this sweet yet kinda tart flavor that is reminiscent of your mom's best apple cobbler. It's that good.
4. You will eat at least half and then apologize to your significant other that there's not more left over for him or her.

What, I'm human.


Rhubarb Galette

{adapted from Martha Stewart}

1/4 cup all-purpose flour, plus more for work surface

1 sheet of puff pastry, thawed at room temperature

1 pound rhubarb, sliced 1/2-inch thick

Juice of 1/2 lemon

3/4 cup granulated sugar

Pinch of salt

Pinch of ground, cinnamon

Pinch of freshly grated nutmeg

1 large egg, beaten

Turbinado or sanding sugar

1 tablespoon unsalted butter, cut into small pieces

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.

1 comment:

Sarah Flib said...

I need to move next door to you. I'll watch your babies and do your laundry while you bake for us.