Rhubarb Rye Galette

Rhubarb season is in full force and we love any excuse to bake with it! Our organically grown Rye has an aromatic and nutty flavour that holds up to the tartness of the rhubarb, this pastry dough doesn't take a back seat in flavour. Galettes are so versatile that you can arrange the filling as you like - rustic and free-form or create a decorative pattern, it's up to you!

Flourist Sifted Spelt Flour and Flourist Whole Grain Rye Flour is available online. Our flours are all freshly milled to order and never stocked in our warehouse. 

Rhubarb Rye Galette

Yields: dough for approximately 4 galettes (5" diameter each)

Tip: One of the keys to flaky pastry is keeping all the ingredients, including your tools, as cold as possible. Leave them to chill in the refrigerator before you start your work. 

Filling
6 stalks rhubarb 
1/4 cup (31g) cornstarch
2/3 cup (101g) brown sugar
1/4 cup (54g) white sugar
1 lemon, zested and juice
pinch of salt
1 egg white
Turbinado or Demura sugar for sprinkling

Yields: dough for approximately 4 galettes (5" diameter each)

Make the dough
Combine flours and salt in a large metal mixing bowl and chill in the refrigerator for 30 minutes. Mix apple cider vinegar and water and keep chilled.

Add cubed butter to the flour and toss lightly with your hands to coat. Using your fingers, press butter into flat sheets, tossing with flour as you work to make sure each piece of butter is well coated. You want to aim for butter pieces that range from the size of a dime to a quarter.

A tablespoon at a time, drizzle the vinegar-water mixture along the side of the bowl, allowing it to trickle towards the flour mixture. Use your hand or a fork to flick the flour mixture towards the center of the bowl, rotating the bowl as you go. Repeat with 4 tbsp of liquid. The flour mixture should start forming larger clusters.

After adding 5 tbsp of liquid, take a handful of the flour mixture in your hands and squeeze gently. If it easily holds together without falling apart, enough liquid has been added. If it easily breaks apart, continue adding 1 tbsp of liquid at a time, checking the consistency after each addition until the just dough holds together. Add liquid sparingly.

Form into two circular discs and individually with plastic wrap. Chill for at least 1 hour, preferably overnight.

Assemble and bake
Preheat oven to 400°F. Line two baking sheets with parchment paper.

Remove dough from the fridge. Divide each dough disc in two, creating four portions of dough. Lightly flour your rolling pin and roll each portion into a 7-inch circle, approximately 1⁄8-1/4" thick. Gently place on a prepared baking sheet and place in refrigerator. Repeat with the remaining three portions of dough and keep in refrigerator until ready to assemble galettes. 

Trim the rhubarb and cut into 1" pieces. In a large bowl, combine rhubarb, cornstarch, sugars, zest and juice of lemon and pinch of salt. Lightly toss together. 

To create an egg wash, lightly whip up the egg white with 15ml water with a fork. Using a pastry brush, brush the galettes with egg wash (this helps to protect the dough from becoming soggy during baking). Divide the rhubarb filling between the four galettes, leaving about 3 inches from the edge. Fold edges of dough over the filling, tucking and overlapping slightly as needed. Place in refrigerator to chill for 30-45 minutes, the colder the better. 

When ready to bake, brush the dough edges with egg wash and liberally sprinkle with turbinado sugar. Bake for 30-40 minutes until deep golden brown. Let cool slightly and transfer to a cooling rack.