Rhubarb Galette Food

RHUBARB GALETTE

Steps:

• Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside.
• On a lightly floured work surface, roll out dough to a 14-inch round, about 1/8-inch thick.
• Place rhubarb and lemon juice in a large bowl; toss to combine. In a medium bowl, whisk together flour, sugar, salt, cinnamon, and nutmeg until well combined. Add sugar mixture to rhubarb and toss until well coated. Arrange rhubarb mixture on top of dough, leaving a 2-inch border all the way around. Fold border over the fruit mixture, overlapping where necessary and pressing gently to adhere the folds. Brush edges of dough with egg, sprinkle with turbinado or sanding sugar, and dot with butter. Transfer to refrigerator and chill 15 to 20 minutes.
• Bake until crust is deep golden brown and juices are bubbling, 55 to 60 minutes. Transfer baking sheet to a wire rack to cool the galette. Serve warm or at room temperature.

RHUBARB ALMOND GALETTE WITH STRAWBERRY WHIPPED CREAM

Steps:

• For the galette: Shred the frozen butter in a food processor fitted with the shredding disc or on the large holes of a box grater. Place the shredded butter back in the freezer.
• Whisk together the flour, sugar and salt in a large bowl. Add the frozen shredded butter to the dry ingredients and toss together with your hands to evenly distributed. Add the 1/4 cup ice water. Begin folding the dough with the palms of your hands to incorporate the water. Continue adding the remaining water, 1 tablespoon at a time, until the dough just comes together when squeezed. Be careful not to overwork. Transfer the dough to a sheet of plastic wrap, press into a disc and wrap tightly. Refrigerate at least 2 hours. The dough can be made 1 day ahead.
• Arrange a rack in the center of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
• Lightly flour your work surface. Roll the chilled dough disc out to about 14 inches in diameter. Roll up the dough disc on the rolling pin and carefully transfer to the prepared baking sheet. Refrigerate for at least 15 minutes.
• Mix together the rhubarb, sugar, salt, vanilla and cornstarch in a large bowl. Set aside.
• Place the almond paste between two 12-inch pieces of parchment and roll out to a disc about 10 inches in diameter.
• Remove the dough disc from the refrigerator. Remove one sheet of parchment from the almond paste disc. Center and flip the almond paste disc on top of the dough disc, then peel off the second sheet of parchment.
• Sprinkle the almond flour over the almond paste (this will help keep the bottom crust from getting soggy). Mound the rhubarb filling in the center of the dough and spread until it completely covers the almond paste. Fold the edges of the dough up and over, making sure the filling is still visible in the center. Brush the dough with the beaten egg, then sprinkle the turbinado sugar and sliced almonds.
• Bake until the dough is golden brown and the filling is bubbling, 35 to 40 minutes. Cool on a wire rack for 1 hour.
• For the strawberry whipped cream: Pulse the freeze-dried strawberries in a food processor into a fine powder. Add the heavy whipping cream and confectioners' sugar and process until medium-stiff peaks form, 1 to 2 minutes.
• Serve the galette with the Strawberry Whipped Cream.

RICK STEIN'S RHUBARB GALETTE

Steps:

• In a food processor, pulse the flour and salt. Add the butter and process briefly. Sprinkle over the ice-cold water and pulse for about 5 seconds, until just moistened.
• Transfer the dough to a floured work surface and knead it 2 or 3 times until it comes together. Pat the dough into a disc. Lay a sheet of baking parchment on your work surface and dust it with flour.
• Roll out the dough like a pizza to make a 35cm circle, 4-5mm thick. Transfer the parchment to a baking sheet and chill the pastry.
• Preheat the oven to 220°C/Fan 200°C/Gas 6. Toss the rhubarb in a bowl with the orange zest, sugar, salt, juice and wine and mix well. Arrange the rhubarb on top of the pastry and sprinkle over any remaining sugary mixture.
• Leave a border of 5-6cm around the edge of the pastry, fold that in and crimp to form a border. Brush the fruit with melted butter and sprinkle with caster sugar, then repeat this process three times.
• Bake the galette for 10-12 minutes, then lower the oven temperature to 200°C/Fan 180°C/Gas 5 and bake for a further 30-35 minutes.
• To make the glaze, cook the rhubarb trimmings with 75ml of water until soft. Strain the liquid from the pulp and add the 2 tablespoons of sugar.
• Pour this back into the pan and let the sugar dissolve, then reduce to a thick syrup. Leave the galette to cool, then brush it with the glaze. Serve with vanilla ice cream or whipped cream.

STRAWBERRY-RHUBARB GALETTE

Steps:

• Preheat the oven to 375 degrees F.
• Stack the two discs of dough on a lightly floured surface and roll into a disc about 12 inches wide. Transfer to a parchment paper-lined baking sheet. Set aside.
• Toss together the rhubarb, strawberries, cornstarch and 1/2 cup granulated sugar in a medium bowl until combined. Set aside. Roll out the almond paste into a 10-inch circle.
• Place the almond paste on the dough. Top evenly with the strawberry-rhubarb filling, leaving a 2-inch border around the edges. Fold the dough edges toward the center of the galette, up and over the edges of the filling, overlapping as needed.
• Whisk together the egg yolk and 1 teaspoon water in a small bowl. Brush on the edges of the galette and sprinkle with the almonds and remaining 2 tablespoons granulated sugar.
• Bake until the filling is bubbly and the edges are nicely browned, 35 to 40 minutes. Let cool slightly before serving with whipped cream or ice cream.

RASPBERRY RHUBARB CROSTATA

Steps:

• For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Add the butter and toss carefully with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button just until the dough comes together. Turn onto a well-floured board, cut in half, and form into two disks. Wrap and refrigerate for at least an hour. (Wrap the second dough well and freeze, if not using.)
• For the filling, place 3 tablespoons of water in small bowl, whisk in the cornstarch, and set aside. In a large heavy-bottomed saucepan, combine the rhubarb, raspberries, granulated sugar, orange zest, and orange juice. Cook over medium heat for 5 to 6 minutes, until some of the juices are released. Stir in the cornstarch, bring to a boil, lower the heat and simmer for 2 minutes. Refrigerate for 30 minutes, until cool.
• Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
• Roll the pastry to an 11- to 12-inch circle on a lightly floured surface and transfer to the prepared pan. Pile the raspberry rhubarb mixture onto the pastry, leaving a 1 1/2-inch border all around. Fold the border up over the filling, pleating, if necessary, and pressing lightly. Brush the pastry with egg wash, sprinkle the pastry with turbinado sugar, and bake for 30 to 35 minutes, until the pastry is browned and the filling is thickened. Cool for 30 minutes and serve warm or at room temperature.

STRAWBERRY-RHUBARB GALETTE WITH BUCKWHEAT CRUST

Steps:

• Dough:
• Whisk all-purpose and buckwheat flours, sugar, and salt in a large bowl to combine. Add butter and work into dry ingredients with your hands, mashing it into big flat pieces and smooshing it between your palms into the flour, until you have pea- and nickel-size pieces.
• Drizzle 1/4 cup ice water over mixture and rake it in with your fingers until evenly dispersed. Squeeze clumps with your hands to moisten until a shaggy dough forms, then turn out onto a work surface.
• Gather dough together, pushing and working it into a ball, then flattening it, until only a few dry spots remain. Pat into a 3/4"-thick square. Using a bench scraper or knife, divide dough into 4 pieces. Stack pieces on top of one another, placing any unincorporated dry bits in between layers, and press down to combine. Form dough into a 3/4"-thick disk and wrap tightly in plastic. Chill until firm, at least 2 hours and up to 3 days.
• Filling and assembly:
• Preheat oven to 400°F. Roll out dough on a well-floured surface to a 14" round, rotating dough and tossing more flour underneath as needed to keep it from sticking. Transfer dough to a large parchment-lined rimmed baking sheet (most galettes will spring a leak at the creases of the pastry, even for pros). Place rhubarb, strawberries, cornstarch, and 1/3 cup sugar in a medium bowl. Scrape in vanilla seeds and discard pod; toss ingredients to evenly distribute.
• Mound filling in center of dough, making sure to scoop up all the sugar and cornstarch in bowl, and spread out, leaving a 2" border around edges. Fold dough up and over filling, overlapping slightly. Brush dough with egg and sprinkle dough and filling generously with sugar.
• Bake galette until filling is bubbling and crust is deeply browned, 40-50 minutes. Let cool slightly. Serve topped with whipped cream.

RHUBARB GALETTES WITH HAZELNUT FRANGIPANE

Steps:

• Pulse flour, granulated sugar, and salt in a food processor to combine. Add butter and process until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
• Transfer mixture to a large bowl; drizzle 1/3 cup ice water over. Gently mix with your hands until a shaggy dough forms.
• Turn out dough onto a lightly floured surface and knead once or twice, pressing to incorporate any dry bits of flour. Divide dough into 2 pieces and flatten each into about a 1"-thick disk. Wrap in plastic wrap; chill at least 1 hour.
• Dough can be made 2 days ahead. Keep chilled, or freeze 1 month.
• Preheat oven to 350°F. Process hazelnuts and 1/3 cup granulated sugar in a food processor to a fine paste, about 3 minutes. Add butter, buckwheat flour, rye, salt, and 1 egg and pulse until smooth; set frangipane aside.
• Toss rhubarb, orange zest and juice, and remaining 1/4 cup granulated sugar in a medium bowl. Let sit, tossing occasionally, 10 minutes.
• Whisk remaining egg in a bowl with 1 teaspoon water. Divide each disk of dough into 4 pieces. Roll out a piece of dough on a lightly floured surface to make a 5" round. Spread with about 1 1/2 tablespoons reserved frangipane, leaving a 1" border. Brush border with egg wash. Top frangipane with some rhubarb; fold edges of dough up and over rhubarb, overlapping slightly. Brush dough with egg wash. Repeat process to make 7 more galettes. Transfer to parchment-lined baking sheets.
• Sprinkle galettes with demerara sugar and aniseed and bake, rotating once, until crust is golden brown and rhubarb is soft, 30-40 minutes. Let cool on a wire rack. Do ahead: Galettes can be baked 3 days ahead; store tightly wrapped at room temperature.