Mini Rhubarb Galettes
1 hour 0 mins
1 hour 30 mins
2 ¼ cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon salt
Vermont Creamery Unsalted Cultured Butter, cut into 8 pieces
1 egg, beaten
3 tablespoons ice water
8 stalks rhubarb
juice from 1 lemon
¼ cup granulated sugar, divided
2 cups fresh berries such as blueberries, raspberries, blackberries or sliced strawberries
2 tablespoons cornstarch
8 teaspoons almond flour, if desired
1 large egg, lightly beaten, if desired
1 tablespoon water, if desired
Vermont Creamery Sea Salt Cultured Butter
1 vanilla bean, split, or 1 tablespoon vanilla paste
6 tablespoons brown sugar
for topping, as desired
Vermont Creamery Crème Fraîche
Vanilla Ice Cream
- Mix flour, 2 tablespoons granulated sugar and salt in bowl of stand mixer fitted with paddle attachment, food processor or by hand in medium bowl. Add cold butter; mix or pulse until mixture resembles coarse crumbs. Drizzle in beaten egg, then add ice water, 1 tablespoon at a time, mixing until dough just begins to come together to form a ball. Do not overmix. Divide dough in half; flatten halves into disks. Wrap in plastic wrap. Refrigerate 2 hours or up to overnight.
- Cut rhubarb stalks into 4- to 5-inch pieces. Thick stalks can also be sliced vertically into thinner pieces. Place trimmed rhubarb into shallow baking dish; add lemon juice. Sprinkle with 2 tablespoons granulated sugar. Toss to coat. Let stand, tossing occasionally, while preparing remaining ingredients.
- Place berries into medium bowl; top with remaining 2 tablespoons granulated sugar and cornstarch. Do not mix ingredients yet; if you do, they'll be overly juicy by the time you're ready to use them.
- Line rimmed baking sheet with parchment paper. Set aside.
- Cut 1 chilled dough disk into 4 equal pieces. Work with 1 piece at a time while continuing to refrigerate others. Roll 1 dough portion into rough circle on lightly floured surface with floured rolling pin, using 6-inch cookie cutter as template. If dough starts to get too soft and becomes hard to work with, return it to refrigerator or place in freezer for a few minutes to chill it slightly.
- Gently transfer dough to prepared baking sheet by rolling dough onto rolling pin, then unfurling it inside cookie cutter on baking sheet with edges of dough lining sides.
- Stir together berries and sugar-cornstarch mixture. Sprinkle dough with almond flour, if desired, to absorb any errant berry juices. Top dough circles evenly with berry mixture, straining excess juice to leave behind in bowl. Top with trimmed rhubarb stalks.
- Fold edges of dough circles tightly over filling. Refrigerate galette. Repeat with remaining dough and filling, rolling dough scraps as necessary. You will have 4 rounds per disk for 8 galettes total.
- Heat oven to 425ºF.
- Whisk egg and 1 tablespoon water in small bowl; brush crust with egg wash, if desired.
- Melt 1/2 cup butter in small saucepan; add vanilla, scraping in seeds from pod or adding vanilla paste. Brush crusts and rhubarb with vanilla butter; sprinkle with brown sugar.
- Bake 25-30 minutes or until crust is golden brown and filling is fully cooked. Serve warm and top with crème fraîche or vanilla ice cream, if desired.