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Raspberry Rhubarb Galette
I know, summer is almost over. But my rhubarb still needs harvesting, and I have a tub of raspberries sitting on my counter top – they are at their peak now, and on sale at all the markets. And so we enjoyed another summery pie this weekend, in heat on par with late August temperatures. I’ll be making this again sometime in the middle of winter, with raspberries and rhubarb I’m freezing today.
The great thing about a galette, or free-form pie, is that you don’t need a pie plate and don’t bother with trimming and crimping the edges.
Most galettes are done on parchment-lined baking sheets, but sometimes I plop my pastry in a shallow quiche dish, load on the filling and then drape the edges overtop, making in essence a galette while ensuring it’s all contained in the baking dish.
Raspberry Rhubarb Galette
Pastry for single-crust pie
5 cups chopped rhubarb
2 cups fresh or frozen raspberries
1 cup sugar
2 Tbsp. cornstarch
Pinch of saltPreheat the oven to 375F.
On a lightly floured surface, roll the dough out to a 12-14-inch (ish) circle. Line a baking sheet with parchment and transfer the dough to the sheet. (Alternatively place it in a pie plate or shallow quiche dish.) Put it in the fridge while you make the filling.
In a large bowl, toss together rhubarb and raspberries; sprinkle with sugar, cornstarch and salt and lightly toss to coat. Mound the fruit in the middle of the crust, spreading it out a bit but leaving a 2-inch border all around. Fold the edge of the pastry over the fruit, letting it fold where it wants to. If you like, brush the edges with milk or cream and sprinkle with coarse sugar.
Bake for 1 hour, until the crust is golden and filling is bubbly. Transfer baking sheet to a rack; let cool 20 minutes. Slice and serve warm or at room temperature.
Serves 8.
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1 Comment
BNE commented on Sep 19 11 at 7:17 pmWhat a fun way to use the last of my rhubarb and the raspberries that are just getting ripe. It sounds so easy and delicious. I am going to give it a try.
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