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