Back to Rhubarb Galette All Reviews for Rhubarb Galette - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 8 tvm2135_032907_rhubarbgalette
Ingredients Ingredient Checklist 1/4 cup all-purpose flour, plus more for work surface 1/2 recipe Cornmeal Pate Brisee 1 pound rhubarb, sliced 1/2-inch thick Juice of 1/2 lemon 3/4 cup granulated sugar Pinch of salt Pinch of ground, cinnamon Pinch of freshly grated nutmeg 1 large egg, beaten Turbinado or sanding sugar 1 tablespoon unsalted butter, cut into small pieces
Gallery Read the full recipe after the video.
Recipe Summary Servings: 8 tvm2135_032907_rhubarbgalette
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
tvm2135_032907_rhubarbgalette
tvm2135_032907_rhubarbgalette
Ingredients
Ingredients
- 1/4 cup all-purpose flour, plus more for work surface 1/2 recipe Cornmeal Pate Brisee 1 pound rhubarb, sliced 1/2-inch thick Juice of 1/2 lemon 3/4 cup granulated sugar Pinch of salt Pinch of ground, cinnamon Pinch of freshly grated nutmeg 1 large egg, beaten Turbinado or sanding sugar 1 tablespoon unsalted butter, cut into small pieces
Directions
Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside.
On a lightly floured work surface, roll out dough to a 14-inch round, about 1/8-inch thick.
Place rhubarb and lemon juice in a large bowl; toss to combine. In a medium bowl, whisk together flour, sugar, salt, cinnamon, and nutmeg until well combined. Add sugar mixture to rhubarb and toss until well coated. Arrange rhubarb mixture on top of dough, leaving a 2-inch border all the way around. Fold border over the fruit mixture, overlapping where necessary and pressing gently to adhere the folds. Brush edges of dough with egg, sprinkle with turbinado or sanding sugar, and dot with butter. Transfer to refrigerator and chill 15 to 20 minutes.
Bake until crust is deep golden brown and juices are bubbling, 55 to 60 minutes. Transfer baking sheet to a wire rack to cool the galette. Serve warm or at room temperature.
Reviews (3)
Add Rating & Review 38 Ratings 5 star values: 12 4 star values: 12 3 star values: 5 2 star values: 7 1 star values: 2
Reviews (3)
Add Rating & Review 38 Ratings 5 star values: 12 4 star values: 12 3 star values: 5 2 star values: 7 1 star values: 2
Add Rating & Review
38 Ratings 5 star values: 12 4 star values: 12 3 star values: 5 2 star values: 7 1 star values: 2
38 Ratings 5 star values: 12 4 star values: 12 3 star values: 5 2 star values: 7 1 star values: 2
38 Ratings 5 star values: 12 4 star values: 12 3 star values: 5 2 star values: 7 1 star values: 2
5 star values: 12 4 star values: 12 3 star values: 5 2 star values: 7 1 star values: 2
Martha Stewart Member Rating: 2.0 stars 05/26/2020 Very disappointed in this. Used first picking of rhubarb from my garden to make this galette. I added the spices as written in the recipe, but that turned out to be a big mistake. In my opinion, the spices detracted from the rhubarb instead of enhancing it. Also, amount of sugar in recipe is NOT enough for a pound of rhubarb. Filling was WAY too sour -- lemon juice probably didn't help. Going back to my usual formula of more sugar, no lemon juice. I will say that the consistency of the filling was good -- not runny and not too solid. Martha Stewart Member Rating: 5 stars 07/04/2013 Delicious and easy to make! Perfect balance of tart/sweet in the filling. The cornmeal pate brisee crust turned out extremely well, and I am awful at pastry. Will definitely be making this every rhubarb season. My only quibble with the recipe is the number of servings. This more realistically serves 4, not 8, both because of the size of the finished product and how good it is. Martha Stewart Member Rating: Unrated 05/12/2010 This is a great recipe. I made this galette half a dozen times and turned out perfect every single time. No need to change a thing. Thank you MS. Martha Stewart Member Rating: Unrated 07/02/2009 This recipe is wonderful! I have made it several times and modified it by adding strawberries or raspberries, and it never disappoints! The cornmeal crust makes the galette really special and is surpisingly easy to make.Martha Stewart Member
Rating: 2.0 stars 05/26/2020
Very disappointed in this. Used first picking of rhubarb from my garden to make this galette. I added the spices as written in the recipe, but that turned out to be a big mistake. In my opinion, the spices detracted from the rhubarb instead of enhancing it. Also, amount of sugar in recipe is NOT enough for a pound of rhubarb. Filling was WAY too sour – lemon juice probably didn’t help. Going back to my usual formula of more sugar, no lemon juice. I will say that the consistency of the filling was good – not runny and not too solid.
Rating: 2.0 stars
Rating: 5 stars 07/04/2013
Delicious and easy to make! Perfect balance of tart/sweet in the filling. The cornmeal pate brisee crust turned out extremely well, and I am awful at pastry. Will definitely be making this every rhubarb season. My only quibble with the recipe is the number of servings. This more realistically serves 4, not 8, both because of the size of the finished product and how good it is.
Rating: 5 stars
Rating: Unrated 05/12/2010
This is a great recipe. I made this galette half a dozen times and turned out perfect every single time. No need to change a thing. Thank you MS.
Rating: Unrated
Rating: Unrated 07/02/2009
This recipe is wonderful! I have made it several times and modified it by adding strawberries or raspberries, and it never disappoints! The cornmeal crust makes the galette really special and is surpisingly easy to make.
All Reviews for Rhubarb Galette
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Rhubarb Galette
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
