Rhubarb Galette With Chevron Pattern

This Rhubarb galette with a chevron pattern is what you need when you’re looking to impress your guests. Anyone who’s made any pie before, knows how tiring they are. There’s a lot of rolling, cutting, arranging just to get everything to perfection. But I have good news, there’s an easier way and it’s called a Galette!

What is a Galette?

A galette is an open faced pie, sometimes referred to as a lazy girls pie. You get a dough, roll it, fill it up with whatever; from fruits, vegetables, fold it up at the edges then bake it. Yap that easy! It’s an easy dessert alternative for when you don’t want to bake a whole cake or take too much time with the dessert.

How to Shape a Galette

Galettes are meant to be rustic and can be made sweet or savory. The crust is similar to a flaky pie crust that is folded inward at the edges to hold everything in. They can take whatever shape and they’re baked in a baking tray so you don’t have to worry about shaping them in a pie dish.

The inspiration of this recipe was born when I worked with Freshly Kenya.  I did an Instagram takeover on their page sometime back. I decided to make a combination of sweet and savory using rhubarb sweetened with sugar. Rhubarb is a vegetable with red freshly edible stalks and large triangular leaves that are high in oxalic acid making them inedible. It is commonly stewed with sugar and used in pies and desserts.

Secret on how to Make the Pie Dough Soft for this Rhubarb Galette

For years I struggled with making pie dough soft and it would be so hard work with when I rolled . I learnt this trick from Erin, Instagram page I follow and it’s been life changing.

I make the dough, shape it into two rectangles, rest it in the fridge wrapped for about an hour, then remove it and roll it out into a rectangle on a lightly floured surface. Then I give it a letter fold (as you would a letter), roll out to a rectangle, letter fold again, then roll out slightly, and shape into a disc. I then re-wrap it, and leave it to rest overnight. This has been a game changer and it does not compromise the flaky texture of the dough.

Tips on making homemade Galettes

1.  Use cold butter – It’s important to use cold butter when making the dough as well as on top of the filling before baking. To get the right texture and make the crust flaky.
2. Do not pile the filling too much. Pilling too much will make the crust too soggy and shapeless before it’s time to hold well and the filling might ooze out while it’s still baking.
3. Dot the top with butter- Because the galette bakes openly without a layer of dough to cover the filling, this may dry out the filling and make it look desiccated. a few dollops of butter scattered all round the top of the fillings helps give the a glossy finish.

What is a Chevron Pattern?

I decided to do a chevron pattern with this galette though you can place the rhubarb however you like, I just like to be extra!  Chevron is an inverted V pattern, with each side meeting at the point without interruption. The results are a seamless zig-zag pattern.

I hope you enjoy this recipe and my other Apple Galette.

Love & light,

Miss Kabaki.

Rhubarb Galette With Chevron Pattern

Miss Kabaki

This rhubarb galette is what you need when you want to impress your guests with a simple but fancy dessert.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Resting Time 1 hour hr

Total Time 1 hour hr 55 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 3 people

Ingredients

  

Pie Dough

• 1 cup all-purpose flour
• Pinch of Salt
• 2 tsp sugar
• 170g cold unsalted butter, cut into cubes
• cold water
• Ice cubes
• 1/4 cup Apple cider vinegar

Rhubarb Filling                                                             

• 500 g Rhubarb,trimmed into batons about 6cm long
• 3 tbsp sugar
• Pinch of salt
• Egg wash - 1 egg whisked with 1 Tbsp. water

Instructions

 

Pie Dough

• Place flour,salt, and sugar into a large bowl. Mix to combine. Cut butter into chunks, and add to the flour. Toss lightly to coat. Using your fingers, cut the butter into the flour mixture until there are only pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry tender.
• Combine ice cubes, water and cider vinegar in a bowl. Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using your hands, mix in well.Continue adding water a tablespoon at a time, until you have a dough that holds together well, but is not too wet. Shape the dough into a disc and wrap tightly in plastic wrap.
• Rest in the fridge for an hour.

The Assembly

• Cut the rhubarb into 6cm long pieces, and place into a bowl and toss with the sugar, and salt.
• Turn the dough out onto a lightly floured surface and roll into a circle turning the dough often to keep it as circulars possible. Transfer to a sheet pan lined with parchment paper.
• Arrange the rhubarb inside the crust, leaving about a 2” border around the edges, which will be what you fold over. Sprinkle any excess sugar mixture over the rhubarb.
• Fold the edges over the rhubarb to encloseit, folding the pie dough over onto itself. Secure with a little egg wash.
• Place the galette in the fridge to chill.Meanwhile, heat the oven to 200°c.
• Egg wash the galette crust. Bake the galette in the lower section of the oven for 35-40 minutes or until the crust is golden brown.
• Remove from the oven and allow to cool on the baking sheet before serving.

Keyword dessert, galette, pie