Yield: Yields one 12-inch tart or four 6-inch tarts.
This rustic tart is wonderful served warm with vanilla ice cream. To make individual galettes, roll the dough into four 8-inch circles and divide the filling among them. Flour and butter amounts are listed by weight (ounces) and by volume (cups or tablespoons). Use either measurement.
Combine the flour, sugar, and salt; cut in the butter until the mixture resembles coarse crumbs. Add the ice water and toss just until the mixture holds together. Be careful not to overmix. Press the dough into a ball, cover with plastic wrap, and refrigerate at least 30 minutes.
Line a baking sheet with kitchen parchment. On a lightly floured work surface, roll out the chilled dough into a 14-inch circle, about 1/8 inch thick. Transfer the dough to the prepared baking sheet and refrigerate while preparing the filling.
Trim the ends of the rhubarb and, if the stalks are more than 1 inch thick, cut them in half lengthwise. Cut the stalks into 1-inch-long pieces. In a large bowl, gently toss the rhubarb and raspberries with the flour and sugar. Let stand until moist, 5 to 10 minutes.
Heat the oven to 400°F. Remove the dough from the refrigerator and let sit at room temperature until it’s just pliable, about 5 to 10 minutes. Gently spread the fruit in the center of the dough, leaving a 2-inch margin around the edge. Carefully fold the edge of the dough over the fruit, pleating it as you go. Brush the edge of the dough with melted butter and sprinkle with sugar.
Bake until the pastry is golden brown and the fruit is soft and bubbling, 45 to 55 min. Set on a rack to cool slightly.
I have been making this all summer with whatever berry/fruit combo available, and as I wait for the dough of this early September batch to chill in the fridge, I think I'll take the time to write a review. Buckle in.
I always thought that because fancy bakery galettes are so delicious, they were too difficult to tackle. But, I was really excited about the galettes I'd enjoyed at a bakery in Healdsburg, CA the previous summer, so I spent all Oregon winter ready to attempt a simple galette once summer hit, assuming it would be nothing like a downtown bakery's. But I was just gonna do it. When June hit, I had rhubarb and raspberries, which was a stroke of luck because it led me to this recipe. It was so easy. I opted for the lesser sugar amount, and divided into 4 little ones (conveniently each dough ball 5 oz. if you're using a baking scale). When I took them out of the oven and thought, "Wow, they look amazing!" I still was unprepared for my first bite. After they cooled, I added a little vanilla ice cream, and oh. my. goodness. How are not all of the reviews loudly declaring this the BEST DESSERT THEY'VE EVER HAD? It is perfection. The flaky, perfect sliiightly sweet crust!? The fruit combo? And it's so easy! I was hesitant to tell everyone that they were amazing before they tried them, but everyone's first bite confirmed what I'd thought. We are a family of bakers and dessert lovers, and we all agreed that they're the best. And so easy and nice looking. I just want everyone to know about this recipe, and that galletes are easy! Now I need to go tend to my peach blackberry galettes (I just kind of use the general filling recipe; it always works out). Thank you Fine Cooking!
I made as written and divided the dough into quarters to make 4 individual galettes. Delicious, but I think it would be even better with a touch of nutmeg or cinnamon.
I've made this several times and find it sweet enough with the lesser amount of sugar. Great flavor.
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