Baking this free-form tart on a rimmed baking sheet helps contain any juices that might overflow.
Ingredients
Makes 8 servings
Crust:
Topping:
For crust:
Step 1
Whisk flour, sugar, and salt in medium bowl to blend. Add butter and rub in with fingertips until mixture resembles coarse crumbs. Add 2 tablespoons ice water; stir until dough clumps together, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 2 hours. DO AHEAD:Can be made 1 day ahead. Keep chilled. Let dough soften 10 minutes at room temperature before rolling out.
For topping:
Step 2
结合大黄和1/4杯糖中等大小的碗里;let stand at least 30 minutes and up to 1 hour. Position rack in center of oven and preheat to 350°F. Place large sheet of parchment on work surface; sprinkle parchment with flour. Roll out dough on parchment to 12-inch round. Transfer dough on parchment to large baking sheet. Starting in center of dough round, arrange rhubarb strips in concentric circles and slightly overlapping atop dough, leaving 1-inch plain border at edge. Gently fold dough border up over outer edge of rhubarb topping, folding and crimping dough to create decorative edge. Sprinkle 2 tablespoons sugar over rhubarb. Dot rhubarb with butter. Brush dough edges with beaten egg. Sprinkle edges with 1 tablespoon sugar.
Step 3
Bake galette until rhubarb is tender and juices are bubbling, about 1 hour. Cool galette at least 30 minutes.
Step 4
Mix crème fraîche* and 2 tablespoons sugar in small bowl. Cut galette into wedges. Serve warm or at room temperature with sweetened crème fraîche.
Step 5
- Available at most supermarkets and at specialty foods stores.
Nutrition Per Serving
How would you rate Rhubarb Galette with Crème Fraîche?
Leave a Review
Reviews (4)
Back to TopNo juice or flavor whatsoever. Dry, flavorless crust. My intuition told me to doctor it up with some cinnamon or lemon or SOMEthing, but I held fast to the recipe and was embarrassed to serve it at a dinner party of mystified friends who are used to yummy baked goods from my oven. The creme fraiche just added insult to injury. Bleck.
dianaro
Maine Island
6/6/2010
I've enjoyed this twice this week: not too sweet, elegant appearance, easy to make, and a perfect way to use fresh rhubarb (and substitute other fruits). Ice cream is an improvement over the creme fraiche.
Anonymous
Portland, Or
5/16/2010
This was good. You better love rubharb though, as that is really all there is to the dish. The crust was perfect and the creme fraiche was a must because it balanced well against the tartness of the rhubarb. I guess a scoop of vanilla ice cream would work too. BTW a galette can be any kind of free form tart, not necessarily just a crepe.
Anonymous
Canton, MA
5/14/2010
A galette is made with a crepe batter that is made with buckwheat. This is a rhubarb pie.
mattykane
5/14/2010