It’s time for a rhubarb party! If you are feeling ambitious, serve these galettes for brunch with Strawberry Rhubarb Jam Whiskey Sours and Strawberry Rhubarb + Rose Scones…either way you are in for a treat!
4 large rhubarb stalks, halved and cut into three inch slices
6 tablespoons organic sugar
1 tablespoon organic all-purpose flour
1 teaspoon lemon zest
1 teaspoon vanilla extract
Pinch of salt
Rose Salted Pie Crust (recipe below)
1 organic egg for egg wash
Place sugar, flour, lemon zest, vanilla extract, and salt into a medium sized bowl. Mix. Toss rhubarb in the mixture until completely coated. Set aside.
Roll out dough into 4, 8-9 inch squares. Place rhubarb in the center and double fold each side of dough towards the rhubarb. Cover rhubarb with dough just slightly. Brush each galette with egg wash and sprinkle with rose salt. Place on a parchment-lined baking sheet and bake at 425 degrees Fahrenheit for approximately 25 minutes or until the crust is golden brown. Allow to cool for 10 minutes before serving…enjoy!
Rose Salted Pie Crust
Makes 4 small galettes
1 1/4 cup + 2 tablespoons organic all-purpose flour
1/2 teaspoon rose salt
1/2 cup of cold-cold-cold butter cut into 1/2 inch cubes
1/4 cup ice cold water
Mix the flour and salt in a food processor, pulsing a few times. Add the cubes of butter. Mix for another 10 seconds. Add the cold water in a slow stream until small beads of dough begin to form. Place the dough on a work surface sprinkled with flour and form into a small rectangle. Handle the dough as little as possible…this results in a super flaky dough. Wrap the dough in plastic wrap. Keep in the fridge until ready to use…
Recipe + Photography by Cassie Winslow