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.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 550 |
| pro | 6 g |
| total fat | 28 g |
| sat. fat | 17 g |
| carb | 70 g |
| fibre | 4 g |
| chol | 96 mg |
| sodium | 208 mg |
| % RDI: | - |
| calcium | 9% |
| iron | 16% |
| vit A | 26% |
| vit C | 18% |
| folate | 45% |
-
2 cups (500 mL) all-purpose flour
1/2 cup (125 mL) cornmeal
1 tbsp (15 mL) granulated sugar
1/2 tsp (2 mL) salt
1 cup (250 mL) cold unsalted butter, cubed
3 tbsp (45 mL) sour cream
1/2 cup (125 mL) ice water (approx)
Filling:
1 cup (250 mL) granulated sugar
3 tbsp (45 mL) cornstarch
5 cups (1.25 L) sliced fresh rhubarb
1-1/2 cups (375 mL) black or red raspberries
1 tbsp (15 mL) lemon juice
1/3 cup (75 mL) dry bread crumbs
2 tbsp (25 mL) butter, softened
Glaze:
1 egg yolk
Preparation:
In bowl, mix together flour, cornmeal, sugar and sa< 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.
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.
Source
Canadian Living Magazine: June 2008
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