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A Sweet Filling in Rich Pastry makes a Rhubarb-Galette
Another popular French pastry brought to us in the form of a rhubarb-galette! 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 alot less effort than you may think.
RASPBERRY RHUBARB-GALETTE Crust 2 1/2 cups flour 1 tsp. sugar pinch salt 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. Filling 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 butter.
Bake 50 minutes or until golden in color. Let Cool.
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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. Filling 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.
Very Rich
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