Sweet Filling In Rich Pastry
Taste a rhubarb-galette combination of fruits for a black- raspberry-rhubarb-galette. Yet another popular form of French pastry.
Galettes are offered year-round in most bakeries in either sweet or savory style.
It begins with the making of a very rich and flaky thick crust
baked in a round shape and ending up fairly flat.
The pastry has a filling and being sweet or savory just means
consisting of fruit filling or more traditionally, eggs and peel mixed with almond paste.
Savory fillings can include meat, eggs and cheese melted on top as garnish.
The top is generally covered with pastry, but more and more, the tops are left open and still labelled galettes.
A History Fact -
Galettes are also part of the Epiphany (Christian Feast) celebrations on January 6th. A common French custom is to bake a charm into the pastry. The one who is lucky enough to find it, is crowned King or Queen for the traditional festivities for the day.
This recipe can be made at home with a puff pastry either homemade or store-bought with much less effort than you may think.
2 1/2 cups flour
1 tsp. sugar
6 oz. chilled cut up butter
ice water (approximately 1/2 cup)
Combine Sugar, flour, salt and butter until crumbly. Add ice water and toss until mixture forms a ball. Cover in plastic wrap and chill 45 minutes.
Toss 3 cups chopped rhubarb, 1 cups raspberries, 1 cup sugar,
orange zest, and 3 tblsp. of flour in a bowl. Let stand 15 minutes.
Roll out the chilled pastry on a lightly floured surface into a 14" circle approximately 1/8 inch thick. Place the dough on a baking sheet covered in parchment paper. Chill until you are ready to spread the filling.
Pre-heat oven to 400F.
Spread the filling onto well-chilled dough and leave at least 2 inches of space around the edge. Fold the dough up over the
filling and crimp as you go along. Brush with sugar and melted
Bake 50 minutes or until golden in color. Let Cool.
If You Love Traditional French Cooking
See This Great Site
RICOTTA-RHUBARB-GALETTE WITH STRAWBERRIES
For pastry, you will need:
4 1/2 tblsp. chilled butter chopped
pinch of salt
1 1/2 tblsp. sugar
1 cup flour
1/4 tsp. baking powder
Combine the above ingredients in a processor gently pulse until mixture is crumbly. Add a bit of ice-water if necessary. Chill for 10 minutes.
Add 3 tblsp. sour cream and gently pulse.
Shape the dough into a ball, wrap and chill for one half hour.
2 cups chopped rhubarb
2 cups sliced strawberries
1/3 cup sugar
1 cup well-drained ricotta cheese
1 1/2 tblsp. butter
2 tblsp. flour
1 1/2 tsp. vanilla extract
1 tsp. nutmeg
Toss the fruits and sugar well, and set aside. Combine the vanilla, butter, nutmeg and cheese in a bowl separately.
Roll out the chilled dough onto a floured surface into a 14 inch circle. Place on a baking sheet and sprinkle with 2 tblsp. flour. Spread the ricotta mixture onto the dough leaving a 2 inch border on the edge.
Spoon the "well-drained" fruit mixture over the cheese as evenly as possible.
Fold up the dough gently and crimp be sure the pastry is closed. Sprinkle bits of butter and bake in a 400F oven for 45 minutes.
Cool before slicing. Serve with vanilla ice cream if desired.
BLACK RASPBERRY RHUBARB-GALETTE
2/3 cup cornmeal
2 cups all purpose flour
1 tblsp. sugar
1 cup cold cubed unsalted butter
3 1/2 tblsp. sour cream
1/2 cup ice water
Toss the first 5 ingredients in a large bowl, cutting in the butter to make large crumb-like pieces.
Mix the sour cream and water, and pour over the flour mixture. Mix all well. If too dry, add a bit more water.
Divide the dough into 5 or 6 pieces, and shape into small discs. Wrap in saran and chill 30 minutes.
2/3 cup white sugar
3 tblsp. cornstarch
Whisk sugar and cornstarch and set aside.
4 or 5 cups chopped rhubarb
2 tblsp. lemon juice
1 1/2 cups black raspberries
Line 2 baking sheets with parchment paper. Place rolled out pastry discs on pans.
Sprinkle discs evenly with some bread crumbs.
Spoon 1 cup rhubarb mixture onto each disc, and dot each with a tsp. of butter. Pull the pastry up and over the filling but leave the centre of the filling exposed.
For glaze, brush pastry with a bit of beaten egg yolk and water. Sprinkle white sugar over top.
Bake at 425F for 10 minutes, and then reduce heat to 350F for 10 more minutes. Let them remain in the oven until the filling is bubbling and the pastry has turned golden in color. Remove, and let cool 20 minutes.
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