Rhubarb Galette

I think a fruit galette is one of my absolute favorite desserts to eat and to make.

Super easy and no pressure to make it look perfect. Free form is the definition of a galette! It is also very versatile. You can use this recipe with most any kind of fruit in season at the time. Right now it is rhubarb season, so that was the natural choice. I served it with creme fresh which I thought was delicious. The kids preferred ice cream! Either way this is a fabulous early summer dessert. Enjoy!

Ingredients:
For the crust (Can be made up to 2 days ahead):
1 1/4 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
8 tablespoon (1 stick) unsalted butter,
cut into small pieces, chilled
8 tablespoons ice water

For fruit filling:
1 pound rhubarb, sliced 1/2-inch thick
juice of 1/2 lemon
1/4 cup all-purpose flour
3/4 cup granulated sugar
pinch of salt
Pinch of ground cinnamon
Pinch of nutmeg

1 large egg, beaten
Sugar for dusting
1 tablespoon unsalted butter, cut into small pieces

Preparation:

Whisk flour, sugar and salt together in a large mixing bowl. Cut chilled butter pieces into flour using a pastry cutter, or two knives, until coarse crumbs remain. Add ice water slowly and stir until mixture comes together to form a mass. Form dough into a ball and pat down to form a small disc. Wrap in plastic wrap and chill 1 hour or over night.

Place rhubarb and lemon juice in a large bowl, toss to combine. In a smaller bowl, whisk together the flour, sugar, salt, cinnamon and nutmeg. Add flour mixture to rhubarb and toss until well coated.

 Preheat oven to 400 degrees F. Line baking sheet with parchment paper, set aside.

On a lightly floured table, roll out the chilled dough to a 14-inch round.Transfer to baking sheet. Arrange rhubarb mixture on top of dough, leaving a 2-inch border all the way around. Fold border over fruit mixture, overlapping where necessary. Brush edges of dough with egg, sprinkle with sugar and dot fruit with butter pieces. Transfer to refrigerator and chill 10-15 minutes. Bake until crust is golden brown and juices are bubbling, 45-50 minutes (depending on your oven!). Transfer baking sheet to a wire rack to cool the galette. Serve warm or at room temperature. It is good cold too! Serve with a dollop of creme fresh or a scoop of ice cream. Enjoy!

Serves 8

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