I recently confessed on twitter how I’ve never eaten, cooked or even seen rhubarb, at least that I was aware of.
As soon as I made my little confession, tons of people started giving me their favorite rhubarb recipes. I love when people tell me their favoriet recipes, because that means the recipe actually works, since it’s their fave. Sometimes you see a recipe and wonder if it will actually be good….Don’t wonder that about his, I promise you, it’s GOOD!
After browsing all the recipes, I quickly realized a galette was the perfect thing. I’ve been wanting to make a galette for a while, but for some reason had this misconception it would be hard to make? I don’t know why I thoguht that because the idea behind a galette is that it’s the easy, free form version of a pie. You get all the goodness of a pie, without the work of having to make perfect dough.
Maria, from Two Peas and Their Pod, sent me her rhubarb galette recipe. She’s great, her blog is great, so the galette MUST be great. Done, I’ll just go for. I’d never had cornmeal in a pie crust. And after trying it, I never want it any other way. The cornmeal gives it a texture that is extremely satisfying. It’s not gritty or course, it’s just satisfying.
I brought the galette to my grandma’s house for lunch. See, the thing is, my grandma and I are like the same person, just 60 yrs apart. Oh, and our religious views and very different, but as far as personality, disposition, manerisms, it’s WEIRD how similar we are. And looks, ding dang, I know EXACTLY what I will look like in 60 yrs, I’m the spitting image of her.
Anyway, we also both LOVE food. My grandma, unsolicited said, while shoveling the galette in her face, “I could eat all day. I think about food all day long. There is nothing better then sitting around a table talking and eating.” Yes grandma, you are right, there is nothing better.
Both my grandma and I agreed this is the perfect dessert, or even breakfast, because of it’s perfect balance of sweet, fruit and dough.
Strawberry Pear Rhubarb Galette
Recipe adapted from Two Peas and Their Pod
1 cup all-purpose flour
3/4 cup whole wheat flour
1/3 cup granulated sugar
1/4 cup coarse cornmeal
1/4 teaspoon salt
1/2 cup cold butter, cut into small pieces
1/3 cup buttermilk (I accidently used 1/2 a cup and it still turned out PERFECT!)
1 cup sliced strawberries
1 cup chopped rhubarb
1 pear, thinly sliced
1/3 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon lemon zest
1 egg, beaten
To make the dough, combine flour, sugar, cornmeal, and salt in a processor; pulse 2-3 times. Add butter and pulse 4-5 times, or until mixture resembles coarse meal. With the processor running, slowing pour in the buttermilk, processing until the dough forms a ball. Remove the dough ball and stick any remaining pieces of dough to it, then wrap in plastic wrap. Refrigerate for at least 45 minutes before rolling out.
Preheat to 350 degrees F.
To make the fruit filling, combine the rhubarb, strawberries, sugar, cornstarch, and lemon zest in a medium bowl, and toss gently. Make sure that the cornstarch is coating the fruit. Set aside.
Remove the dough from the refrigerator and place on a sheet of parchment paper. Starting at the center of the dough, roll out, forming a 14-15-inch wide circle.
Place the dough with parchment paper on a baking sheet. Add the pears to the dough, then dump the fruit mixture to the center of the dough, leaving a 2-inch border.
Fold the border over the filling, overlapping where necessary and pressing gently to adhere the folds.
Lightly brush the edge of the dough with the egg. You don’t need to use the whole egg, just enough to brush the edge of the galette.
Bake for about 1 hour (it took about 50 minutes in my oven), or until crust is golden brown and the filling is bubbly.
Transfer the baking sheet to a wire rack to cool for at least 20 minutes. Serve warm or at room temperature.
*Note-you can make the galette dough in advance. It will keep in the refrigerator for 3 days.