Do you ever need to make a quick and easy dessert? Rhubarb galette is a rustic, free-form pie that’s perfect for showcasing the tart and tangy flavors of rhubarb. Its flaky crust and sweet filling are a delightful treat for any occasion.
Around my house, we call a galette … a hand pie. It makes sense to me why we gave it that name because … it is a pie + you can hold it in your hand = hand pie. You walk by the kitchen counter and swoop a piece up with your hand. No need to get out a pesky plate and fork. This sounds uncivilized, but we are not trying to be barbaric. We like to eat snacks and keep on working. We don’t want a little ole snack to slow us down. (tehehe – see how I justify not wanting to do more dishes).
When I was researching to write this blog, I got distracted with the many varieties of pies. I had not previously given much mental energy to the “categories” of pies. I thought you might enjoy thinking about this with me.
What is a hand pie?
When pie crust is cut into a circle, folded in half, stuffed with something delicious, and then sealed … it is considered to be a hand pie. Think more like a turnover or empanada.
What is a single-crust pie?
A single-crust pie is a traditional pie that does not have a top crust. Think more like a lemon meringue pie. I believe there is a basis for calling a galette a “single-crust pie.” But alas, no one calls a galette this. This is disappointing to me. Maybe I should start a new trend?
What is a tart?
Technically, a tart is considered an open pastry containing filling. I understand if you consider calling a galette a tart. When you think of a tart, think about a thicker shortbread crust pastry pressed firmly into a tart pan.
What is a galette?
This brings us to a galette. This is the best name for my dessert. A galette is a round freeform pastry that is filled with yumminess. Think of a pie without a pie plate.
Advantages of making a galette vs making a pie:
- It is easier.
- Uses less fruit/filling. Sometimes you only have a little bit of filling in the house or only want to sacrifice a little bit of your fresh fruit.
- You can still make two pie crusts at the same time. Now you have one for today and one in your freezer for later. Two for one desserts!
- If you have a smaller family, it is a perfect size.
- You don’t need a pie plate.
- It looks rustic (think French countryside … I actually have never been to France … but if I ever get there I will be sure to try a galette while I am in the countryside).
How do you keep the galette from getting soggy?
- Use cornstarch in the filling.
- Brush the bottom of the pie crust with egg white.
- Bake on a pizza stone.
- Sprinkle cornmeal on the baking surface.
- Note: I don’t need to do any of these tricks. I have not suffered from soggy galette yet.
Is galette dough the same as pie crust dough?
Yes. You can use your favorite pie crust recipe.
Can you eat galette hot, warm, or cold?
Yes. It is delicious at any temperature.
How would you store the galette?
It is safest to store the galette in your refrigerator with a cover. I store mine on the countertop, because we quickly eat it.
Can you make a galette ahead of time?
Yes, you can make the dough ahead of time. Freezing the dough works wonderfully.
You can also make the entire rhubarb galette ahead of time because you can serve it hot or cold. If you desire to serve it warm, then you can reheat it in the oven at 350 degrees for 5-10 minutes.
How long does a galette keep?
A few days … up to four.
How to make Rhubarb Galette with Fresh Milled Flour
The Crust for the Rhubarb Galette
Start by milling your wheat berries. I use hard white for this recipe, but you can use any wheat berries that you have on hand. The finer the flour, the fluffier and nicer your pastry will turn out. I recommend milling 1 ½ cups of berries to have enough flour for your crust and also the filling. Of course, you can substitute store bought flour for the fresh milled flour.
Combine the flour and salt in a large bowl.
Add in the butter and shortening/lard. Using a pastry cutter, work the flour mixture until it resembles little peas. Cold butter is essential for a flaky crust. If the butter starts to soften while you are working with it, pop the dough in the refrigerator for a few minutes. You can also use a food processor for this step if you prefer.
Beat the egg, and add half of it to the flour mixture. Save the remainder to brush on top of the dough at the end. Next, add the vinegar and the water. If you need a little more water, add it now. Don’t overwork the dough, mix it just until it comes together. Overworking it can result in a tough crust.
Shape the dough into a disc. Cover the dough with plastic wrap. Put it in the fridge while you are making the filling.
The Rhubarb Filling for the Galette
Slice the rhubarb into ¼” pieces. Add the sugar (rhubarb can be quite tart, so feel free to adjust the amount of sugar in the filling to suit your taste) and fresh milled flour. If you are concerned with the bottom not getting soggy, which is not a problem for me, you can add ½ tablespoon of cornstarch to your mixture. You can also mix in some strawberries for a sweet contrast to the rhubarb.
The Assembly of the Rhubarb Galette
Preheat your oven to 375 degrees.
Soggy Crust Prevention Alert “SCPA”: heat a pizza stone in the oven. You can put your baking sheet on top of the pizza stone to help the bottom of the crust get well-cooked (I don’t usually do this trick).
Line a large baking sheet with parchment paper (or a silicone baking mat). An additional “SCPA,” sprinkle the parchment paper with cornmeal (just an idea, I don’t do this either). By the way, I love this parchment paper because it is precut to fit my baking pan perfectly (it comes in various sizes).
Roll out your dough into a large circle. Honestly, this doesn’t need to be perfect. The rustic look is rather charming. Yet another “SCPA” … brush the bottom of the crust with egg white (not necessary – just an idea).
Put the rhubarb filling in the center of the dough. Leave at least a 2″ border around the edge of the pie dough without rhubarb filling. Dot the top of the rhubarb with butter. Fold the edge of the dough over the filling, pleating as necessary to create a free-form tart. The center should remain exposed.
Brush the exposed crust with egg wash and sprinkle with coarse sugar, if using. I think the sugar makes it look magical.
The Cook for the Rhubarb Galette
Bake at 375° for 35-40 minutes. Bake until the filling is bubbly and the crust is golden brown.
It is delicious hot, warm, or cold – with or without ice cream – for dessert, snack, or breakfast.
The Storage for the Rhubarb Galette
Cover and store in the refrigerator for up to 4 days. I usually store mine covered on the countertop because we eat it quickly.
Reheating the Rhubarb Galette
To reheat, put in the oven at 350 degrees for 5-8 minutes.
The Conclusion
Making a rhubarb galette is a simple and rewarding baking project that yields impressive results. Enjoy the process and savor every bit of this delightful dessert!
Hope this Werks for you! If it does, I would appreciate it if you come back and comment on the post.
Rhubarb Galette
Do you ever need to make a quick and easy dessert? Rhubarb galette with fresh milled flour is a rustic, free-form pie that’s perfect for showcasing the tart and tangy flavors of rhubarb. Its flaky crust and sweet filling are a delightful treat for any occasion.
Ingredients
Crust
- 1/2 teaspoon salt (I love Redmond's Real Salt)
- 4 tablespoons butter, cold
- 1/3 cup (or 68 grams) shortening or lard
- 1 egg, beaten (use half in the crust and the other half to brush on top of the crust before cooking)
- 2 1/2 tablespoons water, cold (preferably iced)
- 1 ½ cups (or 180 grams) fresh milled soft white flour (1 ½ cups of soft white wheat berries finely milled will give you enough flour for the crust and also for the filling ... feel free to use any wheat berry you prefer) OR store bought flour
Rhubarb Filling
- 5 cups rhubarb, sliced into ¼" pieces
- 1 ¼ cups (or 247 grams) sugar
- 5 tablespoons (or 38 grams) fresh milled hard white flour (use the extra fresh milled flour from the crust) OR store bought flour
- 1 ½ tablespoons butter (dotted over the top)
- 1 tablespoon coarse sugar, optional
Instructions
Crust
- Finely mill the soft white wheat berries (if using freshly milled flour).
- Combine the flour and salt in a medium bowl. Add in butter and shortening (or lard). Using a pastry cutter, gradually work in the butter and shortening until it resembles tiny pebbles. This can also be done in a food processor.
- Beat the egg with a fork, and then add half of it to the flour mixture (reserve the other half for the top of the crust). Mix together.
- Add in the vinegar. Add in the cold water a little bit at a time until the dough begins to come together. You may need a little more water to get the dough to come together.
- Gather the dough into a ball, shape into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes, or up to a few days. (You can freeze the dough at this point too.)
- As the dough chills, prepare the filling.
Rhubarb Filling
- In a bowl, combine the rhubarb, sugar, and flour.
- Mix well until the rhubarb is evenly coated.
Assemble & Cook
- Preheat your oven to 375°.
- Line a large baking sheet with parchment paper (or a silicone baking mat).
- On a floured surface, roll the dough into a large circle. This does not have to be perfect (rustic is lovely). Transfer the dough to the baking sheet.
- Put the rhubarb filling in the center of the dough, leaving a 2" border around the edges. Dot the top of the rhubarb with butter. Fold the edge of the dough over the filling, pleating as necessary to create a free-form tart. The center should remain exposed.
- Brush the exposed crust with egg wash and sprinkle with coarse sugar, if using.
- Bake at 375° for 35-40 minutes. Bake until the filling is bubbly and the crust is golden brown. It is delicious hot, warm or cold - with or without ice cream.
Notes
Store: Cover and store in the refrigerator for up to 4 days.
Reheat: To reheat put in the oven at 350 degrees for 5-8 minutes.
Freeze: You may freeze the dough. Thaw overnight in the refrigerator before rolling.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 220Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 45mgSodium: 208mgCarbohydrates: 29gFiber: 2gSugar: 3gProtein: 5g
2 responses to “Rhubarb Galette (optional Fresh Milled Flour)”
This looks amazing!! 😋
Duke needs a tractor!