Thursday, June 6, 2013

Rhubarb and Apple Galette


How happy am I that the Lansdowne Farmers Market is now up and running every Saturday? Very happy! It's just an itty bitty market but it's big on great people, great produce and great fun.

I went there early this past Saturday and found it in full swing with a lively mix of venders and customers, kids and pets, music and great things to browse and buy. I ended up buying some homemade soaps for my sister (her birthday was the next day), a swiss chard plant (score!) and some truly fantastic rhubarb.

Rhubarb, which became the inspiration for this easy summer dessert. I know it's not summer yet but tell that to the thermostat. I married it with apple (feeling the strawberry rhubarb thing was becoming a little cliche at this point) and dressed it in a free form almond flour crust with an almost cookie like texture. The result is a simply beautiful, light, fresh, slightly tart, just sweet enough treat for any time of day including breakfast time!

rhubarb apple galette

crust
1 cup unbleached flour plus more for rolling
1/2 cup almond flour
1 tablespoon sugar
1/2 cup cold butter cut up
2-3 tablespoons ice water

In a medium bowl combine flour, almond flour and sugar. Cut in cold butter until mixture is crumbly. Add water, just enough to have the mixture come together as a dough. Knead dough briefly until uniform, wrap and chill for at least 1 hour.

 
filling
1/2 cup sugar
2  teaspoons corn starch
2 tablespoons water
3 cups cubed rhubarb
2 medium apples (honey crisp, pink lady) peeled, cored and cubed
1 egg for egg wash
sanding sugar

In a medium, heavy bottomed pot whisk together sugar, cornstarch and water. Heat on medium, add rhubarb and apples and cook, stirring for about 5 minutes just to soften the fruit and get the juices bubbly. Transfer to a bowl and chill for 30 minutes.

Preheat oven to 425 degrees. On a piece of floured parchment paper or waxed paper roll out dough to a 14 inch circle. Place fruit in center, leaving a good 2 or 3 inches on the edge. Start on one side and work around folding the edges in over the fruit and sealing the overlaps with egg wash. Brush crust with egg wash and sprinkle with sanding sugar or regular sugar. 

Carefully transfer, paper and all, to a cookie sheet. Bake for 25-30 minutes or until crust is golden and filling is bubbly. Cool on a wire rack. Serves 8.







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