Hey everyone!
Hope your week is going well.Today I was able to have some time to myself in the kitchen. Thanks goes to my parents for taking Casey for a few hours! Woo! While my parents were here, my mom and I were discussing different things I should try to practice. One thing that was brought up was pastry, because it is improving, but it still could be better. I looked at what I had on the counter for fruit, leftover rhubarb and apples. I figured they go pretty well together, and I’ve never made a galette. I’ve seen them on baking shows etc., and wanted to try it out. They’re SO EASY! I’m questioning why I never made one before.
So now I want to share with you what I created today. I hope you enjoy!
Note: You don’t necessarily have to use homemade crust, if you want to use store bought to save some time – go for it!
Apple Rhubarb Galette
- Prep time: 20 minutes
- Bake time: 45 minutes
- Yields: One galette
Ingredients
Filling
- 2 cups apples thinly sliced
- 2 cups chopped rhubarb
- 2/3 cup brown sugar
- 1/3 cup flour
- 1 teaspoon cinnamon
- 1 tablespoon butter
- Optional, granulated sugar for sprinkling on top.
Crust
- 1 cup flour
- 1/2 teaspoon salt
- 1/3 cup cold shortening or lard
- 5-6 tablespoons ice cold water
Directions
- Preheat oven to 425F. Get out a large cookie sheet and baking mat.
- Peel and chop apples thin slices, about 1/8 of an inch thick. Peel and chop rhubarb into small chunks, about 1/2 to 1 inch thick.
- In a small bowl, combine sugar and flour.
- Toss in chopped fruit. Set aside.
- In another small bowl, mix flour and salt together.
- Cut in shortening, just until small crumbs start to form.
- Add in water, a little bit at a time, tossing with flour mixture after each addition until soft dough forms.
- On a baking mat, roll dough out into about a 12 to 13 inch circle.
- Place fruit mixture in centre, leaving about 3 inches to fold up over.
- Place little bits of butter on top of fruit mixture, then fold sides of crust up, pleating as you go.
- Optional, sprinkle over granulated sugar.
- Please baking mat on to cookie sheet, and bake for 40 to 45 minutes, until golden brown.
- If you notice the top is starting to burn or darken before the sides, simply place a bit of tinfoil over top.
- Let cool for about an hour.
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