Mini Rhubarb And Raspberry Galettes Recipes
MINI RHUBARB AND RASPBERRY GALETTES
Rhubarb paired with raspberries may not be as common a pie filling as rhubarb and strawberries, but the combination is just as delicious (or even more so, depending on who you ask). In this recipe from " Martha Stewart's New Pies & Tarts," the two are simply tossed with cornstarch and sugar, then centered on small rounds of pate brisee to create individual galettes.
Provided by Martha Stewart
Yield Makes 8
Number Of Ingredients 7
Steps:
- Divide dough evenly into 8 pieces. On a lightly floured surface, roll out each piece to a 7-inch round, 1/8 inch thick. Transfer rounds to 2 large parchment-lined rimmed baking sheets, arranging several inches apart. (If rounds become too soft to handle, refrigerate until firm, about 20 minutes.)
- In a large bowl, toss to combine rhubarb, raspberries, cornstarch, and granulated sugar.
- Cover each round of dough with a heaping 1/2 cup rhubarb mixture, leaving a 1-inch border. Fold edges over rhubarb filling, leaving an opening in center; gently brush water between folds, and press gently so that folds adhere. Refrigerate or freeze until firm, about 30 minutes.
- Preheat oven to 400 degrees. Brush edges of dough with water, and sprinkle with sanding sugar. Bake until crusts are golden brown, about 30 minutes. Reduce heat to 375 degrees, and bake until juices bubble and start to run out from center of each galette, 15 minutes more. Transfer to a wire rack, and let cool completely before serving.
RHUBARB-RASPBERRY GALETTE
A galette is nothing more than a free-form tart. This one is full of rhubarb and raspberries - perfect for the summer.
Provided by P48422
Categories Pie
Time 1h10m
Yield 1 galette
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 2277.3, Fat 85.2, SaturatedFat 29.9, Cholesterol 61.1, Sodium 1112.5, Carbohydrate 370.7, Fiber 27.5, Sugar 238.3, Protein 21.3
MINI RHUBARB AND RASPBERRY GALETTES
Steps:
- Divide dough evenly into 8 pieces. On a lightly floured surface, roll out each piece to a 7-inch round, 1/8 inch thick. Transfer rounds to 2 large parchment-lined rimmed baking sheets, arranging several inches apart. (If rounds become too soft to handle, refrigerate until firm, about 20 minutes.)
- In a large bowl, toss to combine rhubarb, raspberries, cornstarch, and granulated sugar.
- Cover each round of dough with a heaping 1/2 cup rhubarb mixture, leaving a 1-inch border. Fold edges over rhubarb filling, leaving an opening in center; gently brush water between folds, and press gently so that folds adhere. Refrigerate or freeze until firm, about 30 minutes.
- Preheat oven to 400°F. Brush edges of dough with water, and sprinkle with sanding sugar. Bake until crusts are golden brown, about 30 minutes. Reduce heat to 375°F, and bake until juices bubble and start to run out from center of each galette, 15 minutes more. Transfer to a wire rack, and let cool completely before serving.
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