Thursday, July 28, 2016
Rhubarb Black Raspberry Galettes
By The Canadian Living Test Kitchen
78 people added this to their Recipe Box
This recipe makes 8 servings
These rustic individual pies can be made with a choice of berries, depending on what is available. Use the ripest local produce you can find for the best results. Cornmeal gives the crust its crispness, which is best the same day it's cooked.
2 cups all-purpose flour
1/2 cup cornmeal
1 tbsp granulated sugar
1/2 tsp salt
1 cup cold unsalted butter , cubed
3 tbsp sour cream
1/2 cup Ice water , (approx)
1 cup granulated sugar
3 tbsp cornstarch
5 cups sliced fresh rhubarb
1-1/2 cups black raspberries
1 tbsp lemon juice
1/3 cup dry breadcrumbs
2 tbsp butter , softened
1 egg yolks
In bowl, mix together flour, cornmeal, sugar and salt ; using pastry blender or 2 knives, cut in butter until in large crumbs. In glass measure, whisk sour cream with water; drizzle over flour mixture, tossing with fork until dough comes together and adding up to 1 tbsp (15 mL) more water if necessary. Divide into 6 pieces. Shape each into disc. Wrap each in plastic wrap; refrigerate for 30 minutes or until chilled. (Make-ahead: Refrigerate for up to 24 hours.)
Filling: Remove 2 tbsp (25 mL) of the sugar and set aside for sprinkling over galettes. Whisk remaining sugar with cornstarch; set aside.
In large bowl, toss together sliced rhubarb, berries, lemon juice and cornstarch mixture.
On lightly floured surface, roll out each disc of pastry to 8-1/2-inch (21 cm) circle, leaving edge ragged. Arrange 3 of each on 2 large parchment paper–lined baking sheets.
Sprinkle centre of each with bread crumbs. Spoon 1 cup (250 mL) rhubarb mixture over top; dot with 1 tsp (5 mL) butter. Lift pastry up over filling to form about 5-inch (12 cm) circle, letting pastry fall naturally into folds around edge and leaving centre uncovered. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Glaze: Beat egg yolk with 1 tbsp (15 mL) water; brush over pastry. Sprinkle with reserved sugar.
Bake in top and bottom thirds of 425°F (220°C) oven for 10 minutes. Reduce heat to 350°F (180°C); bake for 10 minutes. Switch and rotate pans. Bake for about 15 minutes or until filling is bubbly and crust is golden. Let cool on rack for 15 minutes.
Source : Canadian Living Magazine: June 2008