Rhubarb and Spice Galette

Units:
Servings: Prep Time: 20 Cook Time: 50

Ingredients

Directions

  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, mix flour, 1 tablespoon of sugar, and salt.
  3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  4. Add cold water, one tablespoon at a time, mixing until the dough starts to come together.
  5. Shape the dough into a disk, wrap in plastic, and refrigerate for 10 minutes.
  6. In a separate bowl, combine rhubarb, 1/2 cup sugar, cinnamon, ginger, cardamom, cornstarch, orange zest, and orange juice. Mix well.
  7. Roll dough out on a floured surface to a 12-inch circle.
  8. Transfer dough onto a parchment-lined baking sheet.
  9. Spread the rhubarb mixture evenly in the center of the dough, leaving a 2-inch border.
  10. Fold the edges of the dough over the rhubarb, pleating as necessary.
  11. Brush the dough with milk.
  12. Bake for 45-50 minutes until the crust is golden and rhubarb is tender.
  13. Warm apricot jam slightly and brush over the warm galette for a glossy finish.
  14. Cool slightly before serving.

Dietary Tags

Recipe By:

Chef AI

Rhubarb and Spice Galette

Ingredients

  • 1 1/2 cups flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 4 to 6 tablespoons cold water
  • 1 pound rhubarb, trimmed and sliced
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • 1 tablespoon cornstarch
  • Zest of 1 orange
  • 1 tablespoon fresh orange juice
  • 1 tablespoon milk or any non-dairy milk alternative
  • 2 tablespoons apricot jam

Directions

  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, mix flour, 1 tablespoon of sugar, and salt.
  3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  4. Add cold water, one tablespoon at a time, mixing until the dough starts to come together.
  5. Shape the dough into a disk, wrap in plastic, and refrigerate for 10 minutes.
  6. In a separate bowl, combine rhubarb, 1/2 cup sugar, cinnamon, ginger, cardamom, cornstarch, orange zest, and orange juice. Mix well.
  7. Roll dough out on a floured surface to a 12-inch circle.
  8. Transfer dough onto a parchment-lined baking sheet.
  9. Spread the rhubarb mixture evenly in the center of the dough, leaving a 2-inch border.
  10. Fold the edges of the dough over the rhubarb, pleating as necessary.
  11. Brush the dough with milk.
  12. Bake for 45-50 minutes until the crust is golden and rhubarb is tender.
  13. Warm apricot jam slightly and brush over the warm galette for a glossy finish.
  14. Cool slightly before serving.