Tested till perfect Rhubarb Black Raspberry Galettes
Rhubarb Black Raspberry Galettes
Photography by Matthew Kimura

Rhubarb Black Raspberry Galettes

These rustic individual pies can be made with a choice of berries, depending on what is available. Use the ripest local produce you can find for the best results. Cornmeal gives the crust its crispness, which is best the same day it's cooked.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2008

Recipe4 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6 to 8

Ingredients

  • 2 cups 2cupsall-purpose flour
  • 1/2 cup 1/2cupcornmeal
  • 1 tbsp 1tbspgranulated sugar
  • 1/2 tsp 1/2tspsalt
  • 1 cup 1cupcold unsalted butter, cubed
  • 3 tbsp 3tbspsour cream
  • 1/2 cup 1/2cupIce water, (approx)

Filling:

  • 1 cup 1cupgranulated sugar
  • 3 tbsp 3tbspcornstarch
  • 5 cups 5cupssliced fresh rhubarb
  • 1-1/2 cups 1-1/2cupsblack raspberries or raspberries
  • 1 tbsp 1tbsplemon juice
  • 1/3 cup 1/3cupdry breadcrumbs
  • 2 tbsp 2tbspbutter, softened

Glaze:

  • 1 1egg yolkegg yolks
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Preparation

In bowl, mix together flour, cornmeal, sugar and salt ; using pastry blender or 2 knives, cut in butter until in large crumbs. In glass measure, whisk sour cream with water; drizzle over flour mixture, tossing with fork until dough comes together and adding up to 1 tbsp (15 mL) more water if necessary. Divide into 6 pieces. Shape each into disc. Wrap each in plastic wrap; refrigerate for 30 minutes or until chilled. (Make-ahead: Refrigerate for up to 24 hours.)

Filling: Remove 2 tbsp (25 mL) of the sugar and set aside for sprinkling over galettes. Whisk remaining sugar with cornstarch; set aside.

In large bowl, toss together sliced rhubarb, berries, lemon juice and cornstarch mixture.

On lightly floured surface, roll out each disc of pastry to 8-1/2-inch (21 cm) circle, leaving edge ragged. Arrange 3 of each on 2 large parchment paper–lined baking sheets.

Sprinkle centre of each with bread crumbs. Spoon 1 cup (250 mL) rhubarb mixture over top; dot with 1 tsp (5 mL) butter. Lift pastry up over filling to form about 5-inch (12 cm) circle, letting pastry fall naturally into folds around edge and leaving centre uncovered. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Glaze: Beat egg yolk with 1 tbsp (15 mL) water; brush over pastry. Sprinkle with reserved sugar.

Bake in top and bottom thirds of 425°F (220°C) oven for 10 minutes. Reduce heat to 350°F (180°C); bake for 10 minutes. Switch and rotate pans. Bake for about 15 minutes or until filling is bubbly and crust is golden. Let cool on rack for 15 minutes.

Nutritional Information Per each of 8 servings: about

cal 550 pro 6g total fat 28g sat. fat 17g
carb 70g fibre 4g chol 96mg sodium 208mg

% RDI:

calcium 9 iron 16 vit A 26 vit C 18
folate 45
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