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
STRAWBERRY-RHUBARB GALETTE
A galette is essentially a freeform pie, so if you're not an expert baker, this recipe is for you. Tart and sweet, rhubarb and strawberries top nutty and delicious almond paste-a match made in heaven! I like to double-stack refrigerated pie dough to prevent the filling from leaking out the sides.
Provided by Kardea Brown
Categories dessert
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 10
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.
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.
GALETTE OF STRAWBERRIES AND RHUBARB
Provided by Florence Fabricant
Categories dessert
Time 1h10m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Mix the flour and salt. Work in the butter by hand, in a mixer or in a food processor until the mixture is crumbly. Add just enough water so the dough can be gathered in a ball.
- Roll dough in a circle 10 inches in diameter. Set it on a baking sheet.
- Mix the pecans and brown sugar together. Sprinkle one-third of this mixture over the pastry, to within an inch of the edge. Toss the rhubarb with one-third of the pecan mixture and spread them over the pecan mixture already on the pastry. Arrange the strawberry halves on top, sprinkle with the remaining third of the pecan mixture and drizzle with melted butter.
- Fold in the one-inch border of the pastry, partially covering the edge of the filling.
- Bake 40 minutes, until the pastry is golden brown and the filling is bubbling. Serve warm or cooled, with whipped cream or ice cream if desired.
Nutrition Facts : @context http, Calories 461, UnsaturatedFat 15 grams, Carbohydrate 52 grams, Fat 28 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 11 grams, Sodium 60 milligrams, Sugar 27 grams, TransFat 1 gram
RHUBARB GALETTE
This recipe for rhubarb galette is a perfect addition to any spring meal.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 11
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.
TRIPLE BERRY AND RHUBARB GALETTE
Our sweet and colorful galette includes tart rhubarb and mixed berries. To save time, use Pillsbury pie crust.
Provided by Brooke Lark
Categories Dessert
Time 1h45m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 400°F.
- In 10-inch skillet, melt butter over medium-high heat. Add rhubarb; cook about 5 minutes or until rhubarb is softened. Remove from heat. Stir in mixed berries, granulated sugar, flour, cinnamon and vanilla.
- On ungreased cookie sheet, unroll pie crust. Pour berry-rhubarb mixture onto center of crust; spread mixture to within 1 1/2 inches of edge. Fold crust edge up over mixture, pleating crust as necessary.
- Using pastry brush, brush egg white over edge of crust. Sprinkle turbinado sugar generously over egg white.
- Bake 20 to 25 minutes or until edges of pie crust are golden brown, and center of pie crust is bubbly.
- Cool completely before serving, about 1 hour. Serve topped with ice cream.
Nutrition Facts : ServingSize 1 Serving
More about "rhubarb raspberry galette recipes"
RHUBARB AND RASPBERRY GALETTE - ALL FOOD RECIPES BEST …
From allfood.recipes
Estimated Reading Time 1 min
RHUBARB & RASPBERRY JAM GALETTE | METRO
From metro.ca
Servings 6Total Time 1 hr 5 mins
STRAWBERRY RHUBARB GALETTE - OH SWEET BASIL
From ohsweetbasil.com
RASPBERRY RHUBARB GALETTE | RHUBARB RECIPES, RHUBARB GALETTE, FOOD
From pinterest.ca
RHUBARB-BERRY GALETTE – PANTRYBYTHESEA
From pantrybythesea.com
RICK STEIN'S RHUBARB GALETTE - GREAT BRITISH FOOD AWARDS
From greatbritishfoodawards.com
RHUBARB GALETTE - LIV FOR CAKE
From livforcake.com
HIGH ALTITUDE BAKING: RHUBARB RASPBERRY GALETTE (RECIPE)
From summitdaily.com
RASPBERRY RHUBARB GALETTE WITH FRANGIPANE - STEVEN AND CHRIS
From pinterest.ca
RASPBERRY RHUBARB GALETTE - A SPLASH OF VANILLA
From asplashofvanilla.com
RASPBERRY RHUBARB GALETTE WITH FRANGIPANE - STEVEN AND CHRIS
From cbc.ca
LAVENDER HONEY AND RASPBERRY-RHUBARB GALETTE
From halfbakedharvest.com
RHUBARB BLACK RASPBERRY GALETTES | CANADIAN LIVING
From canadianliving.com
RHUBARB GALETTE - A PRETTY LIFE IN THE SUBURBS
From aprettylifeinthesuburbs.com
RASPBERRY RHUBARB ROSE GALETTE - FIGS & FLOUR
From figsandflour.com
STRAWBERRY RHUBARB FRUIT GALETTE - LENA'S KITCHEN
From lenaskitchenblog.com
BAREFOOT CONTESSA | RASPBERRY RHUBARB CROSTATA | RECIPES
From barefootcontessa.com
STRAWBERRY RHUBARB GALETTE - PARDON YOUR FRENCH
From pardonyourfrench.com
A TREAT TO ENJOY ALL SUMMER: RASPBERRY RHUBARB GALETTE (GF)
From chickadeeinthehawthorntree.com
RHUBARB RASPBERRY GALETTE • SAGE TO SILVER | RECIPE IN 2021
From pinterest.ca
EASY RUSTIC STRAWBERRY RHUBARB GALETTE RECIPE - FRESH EXCHANGE
From freshexchange.com
RHUBARB-STRAWBERRY GALETTE RECIPE | EATINGWELL
From eatingwell.com
STRAWBERRY RHUBARB GALETTE RECIPE: TIPS FOR MAKING GALETTES
From masterclass.com
RASPBERRY GALETTE - A PRETTY LIFE IN THE SUBURBS
From aprettylifeinthesuburbs.com
RHUBARB RASPBERRY CRUMBLE | RECIPE | KITCHEN STORIES
From kitchenstories.com
STRAWBERRY RHUBARB GALETTE - FOOD DUCHESS
From foodduchess.com
RASPBERRY RHUBARB GALETTE - SATURDAYS WITH FRANK
From saturdayswithfrank.com
RUSTIC STRAWBERRY RHUBARB CUSTARD GALETTE - GRUMPY'S HONEYBUNCH
From grumpyshoneybunch.com
THIS CUTAWAY BLUEBERRY PIE IS THE PERFECT DESSERT RECIPE FOR JULY …
RHUBARB GALETTE RECIPE WITH FRANGIPANE | ALEXANDRA'S KITCHEN
From alexandracooks.com
STRAWBERRY RHUBARB GALETTE - BLUE BOWL
From bluebowlrecipes.com
RUSTIC STRAWBERRY RHUBARB GALETTE - RASPBERRY THRILLER
From raspberrythriller.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love