Blueberry Rhubarb Galette
When I tried to explain to my brother what a galette was, I told him it was kind of like a deconstructed pie. You use pie dough, it’s filled with fruit, but instead of a pie plate you just kind of fold the edges over themselves and leave it a little open in the middle.
He responded, “so hipster pie?”
That’s kind of right. But I’d never made one before, so I decided to go for it.
And i’m glad I did! Because I then had my friends over for dinner (hi, Josh and Sungho!), and served it for dessert, only to find out that Sungho is a big fan of fruit-based desserts. They took the rest home, and now I only have to get rid of a whole box of cookies at the office this week!
So to make the galette, start by making the pastry dough. Cut the butter into little cubes and wrap them in plastic wrap. Freeze them for an hour.
Put the flour, salt, and baking powder in a ziplock bag and freeze it for 30 minutes.
When both have been in the freezer long enough, pour the flour mixture into a food processor and process for about 30 seconds.
Add the cream cheese and process for about 20 seconds.
Then, add the frozen butter and process until the texture of grated Parmesan cheese.
Add the heavy cream and vinegar. Process until dough comes together.
Turn the dough onto a clean surface and bring together into a ball. Place in the plastic bag you used to store the flour mixture and press into a disk. Refrigerate for at least 45 minutes.
Next, make the base. Mash up the ladyfingers and combine with the sugar, flour, and cinnamon in a small bowl.
Make the filling by tossing together the rhubarb, blueberries, sugar, cornstarch, orange zest and salt in a medium bowl.
Now, assemble the galette. Start by rolling the dough out on a large piece of parchment paper into a 15-inch circle.
Then, sprinkle the base in about a 10 inch circle on top.
Spoon the filling on top of the base.
Fold the edges up over the filling, leaving an opening in the middle, and pleating the sides as you go.
Whisk together the egg and water to make the glaze. Brush it over the dough. Sprinkle with demara sugar.
Bake at 400°F for 40 minutes, rotating the pan once halfway through, until nicely browned.
Remove from oven and cool on a wire rack. Cut and serve with some fresh whipped cream (use the extra heavy cream from the pastry dough!)
This will keep just fine covered at room temperature, and would definitely make a good breakfast sweet.
Blueberry Rhubarb Galette
Cream Cheese Pastry
- 8 1/2 tablespoons butter, cut into 3/4-inch cubes
- 1 1/2 cups + 2 tablespoons (185 g) flour
- 1/4 teaspoon salt
- 1/8 teaspoon baking powder
- 3 ounces cream cheese
- 2 tablespoons heavy cream
- 2 teaspoons cider vinegar
- 2 ounces ladyfinger cookies
- 3 tablespoons sugar
- 1 tablespoon flour
- 1 teaspoon cinnamon
- 8 ounces rhubarb, cut into 2 inch lengths
- 3/4 cup blueberries
- 1/2 cup sugar
- 1 tablespoon cornstarch
- zest of one orange
- 1/8 teaspoon salt
- 1 egg
- 2 teaspoons water
- 12 tablespoon demara sugar
- Start by making the cream cheese pastry. Wrap the cubed butter in plastic wrap and freeze for 1 hour. Please the flour, salt, and baking powder in a ziplock bag and freeze for 30 minutes.
- Put the flour mixture into a food processor and process for 30 seconds. Add the cream cheese and process for 20 seconds more.
- Add the frozen butter and process until the texture of Parmesan cheese.
- Add the heavy cream and vinegar and process until dough comes together. Turn onto a clean surface and gather into a ball. Place in a plastic bag and flatten into a disk. Refrigerate for at least 45 minutes.
- Next, make the base. Start by coarsely grinding the ladyfinger cookies. Mix together with the sugar, flour and cinnamon in a small bowl. Set aside.
- make the filling by tossing the rhubarb, blueberries, sugar, cornstarch, orange zest and salt in a medium bowl. Set aside.
- Assemble the galette by first rolling the pastry dough out on a lightly floured sheet of parchment paper into a 15-inch circle.
- Sprinkle the base on top of the circle in a 10-inch circle.
- Spoon the filling on top of the base.
- Fold the edges of the galette up over the filling, pleating the sides, and leaving an opening in the middle.
- Whisk together the egg and water to form the glaze. Brush the dough with the glaze, and sprinkle with demara sugar.
- Transfer the entire piece of parchment paper to a baking sheet. Bake at 400°F for 40 minutes, rotating the pan once halfway through.
- Remove from the oven and allow to cool completely on a wire rack.
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