Rhubarb-Raspberry Galette

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
YIELD: 1 galette
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Oven to 400°F.
  • Prepare a sheet pan lined with parchment.
  • Roll out the galette dough to a 15 inch round.
  • Fold in half, then in half again, transfer to the parchment, unfold, refrigerate.
  • Trim the rhubarb.
  • If the stems are more than 1 inch thick, slice them in half lengthwise.
  • Cut the stalks into 1-inch pieces.
  • In a large bowl, toss the rhubarb with the raspberries, sugar, flour, and salt.
  • Let stand 10 minutes.
  • Spread the filling over the center of the dough, leaving 2" rim all the way around.
  • Fold the margin over the fruit, pleating as you go or just folding it in neatly- it should look rustic.
  • Brush the edge with melted butter, then sprinkle the entire galette with sugar.
  • Bake until the pastry is golden brown and the fruit is bubbling, about 45-55 minutes.
  • Let cool 10 minutes, then transfer to a rack to finish cooling.
  • Serve with unsweetened whipped cream or vanilla ice cream.
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