It was the perfect opportunity last weekend when I found a semi dodgy looking bunch of rhubarb (I think it was the last of the season) hiding in the bottom of our veg box. It was just asking to be turned into pie and when I saw the apple and rhubarb galette on Yossy's blog I was sold. A galette is a free formed tart where you pile the fruit in the centre of the rolled out pie crust and fold the edges over so a tart tin is not needed. It's rustic and in my opinion so much better than a traditional tart, you get more of the flaky pastry edges but not quite as much if you had made a pie so I think of galettes somehow in between a pie and a tart... kind of. Anyway, it definitely doesn't skimp on indulgence.
The recipe starts with your favourite variety of all butter pie crust. I don't have a specific favourite so had a little search around for a recipe and found a rye pie crust from Food52 but couldn't find rye flour (I didn't try very hard) so decided to use spelt instead. Totally different flavours I know but I just went with it and I think I've found my favourite pie crust because boy oh boy was it good!
You smoosh the cubed butter into fat discs so you end up with chunks of butter spotted throughout the dough, which when baked go all flaky and buttery and with the raw sugar sprinkled on top you get that sweet crunch. You can never go wrong with the combination of rhubarb and apple, it's always a perfect match. The tartness of the rhubarb works so well with the sweetness of the cooked apple and then the flaky buttery pastry... oh my! It is seriously good pie crust. Add a scoop of vanilla ice cream on top of the warm galette and you've lost me to this dessert forever.
The pie crust recipe makes enough for two galettes (or one pie) so I have a disk in my freezer just waiting for me to roll it out, fill it with fruit and bake it. I know what I'll be baking and eating this weekend - and I highly suggest you make this too. As in, now.
Rhubarb & Apple galette
makes 1x 9-inch tart/galette
adapted from Apt 2b Baking Co by Yossy Arefi
1/2 recipe of all butter spelt pie crust (see recipe below)
1 large baking apple or 2 small apples
4 tablespoons caster sugar
1 tablespoon plain flour
1 vanilla bean
1 tablespoon raw sugar
- Line a baking tray with baking paper and preheat your oven to 200C/400F.
- Cut the rhubarb into 1/4-inch by 3-inch batons and the apple into thin slices, no need to peel.
- Use a sharp knife to split the vanilla bean and scrape out the seeds. Combine them with the 4 tablespoons of sugar and using your finger tips rub the sugar and vanilla seeds together to evenly disperse them.
- Roll out the pie crust till it's about 12-inches in diameter then transfer onto the lined baking tray. Sprinkle the flour and 1 tablespoon of the vanilla sugar over the top, leaving a 2-inch boarder around the edge. Arrange your rhubarb batons and apple slices in the centre, overlapping each other and keeping the 2-inch boarder. Sprinkle the remaining vanilla sugar along with a pinch of salt and a squeeze of lemon juice over the top of the fruit.
- Fold your boarder of excess dough over the fruit and press gently to seal the fold. Put the whole thing in the freezer until the dough is firm, about 15 minutes. While the galette is in the freezer, whisk your egg up in a small bowl.
- After the galette has chilled, brush the edges of the dough with the beaten egg and sprinkle with the raw sugar. Bake until deep golden brown, about 35-45 minutes.
all butter spelt pie crust
makes 1 pie or 2 tarts/galettes
adapted from Food52 article by Yossy Arefi
170g plain flour
170g spelt flour *
250g unsalted butter, chilled and cubed
1/2 teaspoon salt
1 tablespoon apple cider vinegar
120ml ice water
- Combine flours and salt in a bowl. Using your fingers smoosh the cubed butter into smaller pieces, some the size of squashed peas and others the size of podded broad beans. Some of the butter will end up completely worked into the flour, thats ok but you want some chunks as this makes the pastry flaky - don't be afraid of the chunky butter bits, this is not shortcrust pastry remember.
- Combine the water and apple cider vinegar into a jug. Make a well in the centre of your flour and butter mixture and slowly pour about 6 tablespoonfuls of the water-vinegar into the dough while gently mixing. If the dough seems dry add a teaspoon more at a time (I added ended up adding all the liquid but this will depend on your flour). You have added enough water when you can pick up a handful of dough and squeeze it together easily without falling apart. Press the dough together then split into two discs and wrap in plastic wrap. Chill the dough for at least an hour (or overnight) in the fridge.
You can freeze the dough for up to one month wrapped in a double layer of plastic wrap and a layer of foil. You will need to thaw it in the fridge until completely defrosted before use.
*I found spelt flour in the health food section of my local supermarket. You can also use all plain flour in this recipe if you don't have spelt flour on hand.