This galette (like a pie without a pan - it's French and therefore classy) was pretty delicious, and almost entirely consumed within about 3 hours of it's conception (thank you, girls' night). I have to say, Martha really knows her stuff. The cornmeal in the crust did me in and gave it a great rustic texture. It took some time, but wasn't too work intensive. If you think of this as apple pie's springy counterpart, and you love a homemade crust like I do, it took far less effort overall.
Rhubarb Galette on martha stewart
Used From Our CSA
rhubarb (a little from both Weeks 2 and 3)
Thoughts on the Recipe
- Making the dough a day early could help break up the work and clean-up for this recipe
- If you're smarter than me, you'll use a rimmed baking sheet. My crust had one tiny little hole in it (see above), so the juices ran everywhere (luckily I saw what was happening, so I constructed a little aluminum foil trough to put on the lower rack before the puddle went overboard).
- I get a little better & more consistent every time I make a crust. I use a lot of flour to prevent sticking. I honestly think that pie/pastry crust can sense fear. So my best advice is to remain confident and calm, but try to work quickly. Once I start to fall apart, so does the crust. Seriously. I rolled it out right on the counter top, and then sort of scraped and folded it over bit by bit onto the parchment paper, until it was upside-down and completely on the paper in one piece.
- If you have the time (I did not), let it cool completely before transferring it onto a platter, or heck: just eat it hot. Steve & I tried the 3-spatula teamwork approach to move it over, and it completely broke apart. I was pretty ticked, but he did a good job of discreetly piecing it back together while I stood there and said bad words.
Things that make my heart happy, right here.
Two rhubarb recipes under my belt now! I wonder if we'll get any more this season, or if it has run its course? Either way, our fruit share officially starts this Thursday, which I am super pumped for. Rhubarb or no, there are more weekend desserts in our future!
So true! Any kind of dough can sense fear. Just remind yourself that you're the boss. You're the one with the rolling pin, and that means you're in charge. Also, Blake and I are no strangers to the multiple spatula moving method (or to the resulting mess/cracked cake layers and bad words).
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