Luscious Rhubarb and Raspberry Galette
This Luscious Rhubarb and Raspberry Galette is the perfect dessert to showcase the vibrant flavors of fresh rhubarb and juicy raspberries. Nestled in a buttery, flaky crust, this rustic tart is balanced with a hint of citrus zest and the warmth of crystallized ginger. It's not only a treat for the taste buds but also a feast for the eyes, making it ideal for gatherings or a delightful end to any meal. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an unforgettable dessert experience. Prep and cooking times exclude chilling the crust, so make sure to plan ahead!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
All-purpose flour
1 1/3 cups (measured)
Sugar
1 tablespoon (measured)
Salt
1/2 teaspoon (measured)
Unsalted butter
6 tablespoons (cold, cut into pieces)
Ice water
3-4 tablespoons (prepared)
Fresh rhubarb
1 lb (tops trimmed, cut into 1-inch pieces)
Sugar
1/2 cup (measured)
Sugar
2 tablespoons (measured)
Cornstarch
1 1/2 tablespoons (measured)
Grated orange zest
3/4 teaspoon (freshly grated)
Raspberries
6 ounces (fresh)
Crystallized ginger
1 1/2 tablespoons (finely chopped)
Unsalted butter
1 tablespoon (cut into small pieces)
Instructions
1
Crust: Begin by placing the all-purpose flour, sugar, and salt in a food processor. Pulse until well combined. Add the cold, cut-up unsalted butter, and pulse until the mixture resembles coarse crumbs. Gradually add 3 tablespoons of ice water, pulsing until the dough just comes together. If the dough appears too dry, incorporate the additional tablespoon of water.
2
Form the dough into a cohesive ball, gently flatten it into a disc, and wrap it in plastic wrap. Refrigerate for at least 1 hour, or even overnight for better flavor.
3
Filling: In a large mixing bowl, combine the chopped rhubarb, 1/2 cup sugar, cornstarch, and 3/4 teaspoon of grated orange zest. Toss until the rhubarb is well coated, then let it sit for 25 minutes, stirring occasionally to allow the juices to release.
4
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
5
On a lightly floured surface, roll out the chilled dough into a 13-inch circle. Carefully transfer the dough onto the prepared baking sheet by draping it over a rolling pin.
6
Fold the raspberries and chopped crystallized ginger gently into the rhubarb mixture. Spoon the filling in the center of the dough, leaving a 2-inch border around the edges.
7
Fold the uncovered dough over the filling, creating pleats as you go and sealing any cracks. Dot the filling with 1 tablespoon of small butter pieces. Brush the crust edges with a little water and sprinkle the sugar and remaining orange zest mixture over the crust and filling.
8
Bake in the preheated oven for 15 minutes. Then reduce the temperature to 375°F (190°C) and continue baking for an additional 25 to 30 minutes, or until the crust is golden brown and the filling is bubbling. Remove from the oven and let cool on the baking sheet for 15 minutes, then carefully transfer the galette to a wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Luscious Rhubarb and Raspberry Galette?
It is a rustic dessert featuring a buttery, flaky crust filled with fresh rhubarb, juicy raspberries, citrus zest, and crystallized ginger.
What type of flour is best for the galette crust?
All-purpose flour is recommended for achieving the correct flaky texture in this crust.
How long does the dough need to chill?
The dough should be refrigerated for at least 1 hour, although leaving it overnight can improve the flavor and texture.
What should the consistency of the butter be when making the crust?
The unsalted butter should be cold and cut into small pieces to ensure a flaky crust.
How much ice water is required for the dough?
Start with 3 tablespoons of ice water and add an additional tablespoon only if the dough appears too dry.
What shape should I form the dough into before chilling?
Form the dough into a cohesive ball and then gently flatten it into a disc before wrapping it in plastic.
How should the rhubarb be prepared?
Trim the tops and cut the fresh rhubarb into 1-inch pieces.
How long should the rhubarb mixture sit before assembly?
The rhubarb should sit with sugar, cornstarch, and orange zest for 25 minutes to allow juices to release.
What is the purpose of cornstarch in the filling?
Cornstarch acts as a thickener for the fruit juices released during the maceration and baking process.
When should I add the raspberries to the filling?
Fold the raspberries gently into the rhubarb mixture just before spooning the filling onto the dough.
What size should I roll the chilled dough into?
Roll the dough out into a 13-inch circle on a lightly floured surface.
How do I safely transfer the dough to the baking sheet?
The best method is to carefully drape the rolled-out dough over a rolling pin and then move it to the parchment-lined sheet.
What is the initial oven temperature for baking?
Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).
How much of a border should be left when adding the filling?
Leave a 2-inch border around the edges of the dough to allow for folding.
How do I fold the galette edges?
Fold the uncovered dough over the filling by creating pleats as you go around the circle.
What should I do if the dough cracks while folding?
Gently seal any cracks that form as you fold the dough over the fruit mixture.
What role does crystallized ginger play in the recipe?
Finely chopped crystallized ginger adds a hint of warmth and spice that complements the tart rhubarb.
What is the purpose of dotting the filling with butter?
Adding small pieces of butter on top of the fruit filling adds richness and helps create a luscious sauce as it bakes.
How do I finish the crust before baking?
Brush the edges with water and sprinkle a mixture of sugar and orange zest over the crust and filling.
How long is the initial bake time?
Bake at the initial high temperature of 425 degrees Fahrenheit for 15 minutes.
At what temperature is the second stage of baking?
Reduce the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius) after the first 15 minutes.
How do I know the galette is finished baking?
The galette is done when the crust is golden brown and the fruit filling is bubbling.
How long does the second baking stage take?
The second stage typically takes between 25 to 30 minutes.
How long should the galette cool on the baking sheet?
Let it cool on the baking sheet for 15 minutes before moving it to a wire rack.
Should the galette cool completely?
Yes, for the best results, transfer it to a wire rack to cool completely after the initial rest on the baking sheet.
What are the suggested toppings for serving?
Serve the galette warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Can I use a food processor for the dough?
Yes, a food processor is used to pulse the flour, sugar, salt, and butter until they resemble coarse crumbs.
What type of citrus zest is used in this recipe?
Freshly grated orange zest is used in both the filling and the crust topping.
Is this recipe suitable for gatherings?
Yes, its rustic appearance and vibrant colors make it an ideal visual and tasty treat for guests.
Do I need special equipment for the baking sheet?
A large baking sheet lined with parchment paper is necessary to prevent sticking and ensure even baking.