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Raspberry Rhubarb Galette

Ingredients

For the crust

  • 1 1/2 cups pastry flour, you may use all purpose
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold butter; cubed
  • 1/2 cup very cold water

For the filling

  • 2 cups chopped rhubarb
  • 1 1/2 cup raspberries
  • 5-7 mint leaves
  • 1/2 cup sugar + 2 tablespoons for reduction
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • Egg white for egg wash
  • Vanilla ice cream or Whipped cream for serving

Instructions

For the crust

  • Whisk flour, sugar, and salt together in a medium bowl.  
  • Using a pastry cutter or two butter knives, cut in butter until the size of large grains of sand. 
  • Add half of the water and flake with a fork until flour mixture starts coming together. Add a little more water and mush together with your hands just until combined and you can bring into a ball. Do not over handle your dough. 
  • Turn on a floured board, shape into a ball and flatten into a disk.  
  • Cover disk completely in flour. Place dough in the refrigerator. 
  • Preheat oven to 390° 

For the filling

  • Add water, 2 tablespoons sugar and raspberries into a saucepan and bring to a boil.
  • Lower heat to a simmer and add mint leaves. 
  • Allow to simmer for 12-14 minutes until it has reduced to half. Discard mint leaves.  
  • Add rhubarb, 1/2 cup sugar, vanilla, and reduction into a medium bowl and stir until evenly coated.  

To assemble the galette

  • Remove dough from refrigerator and turn on a floured board. Roll the dough out to about 1/8 inch thick. 
  • Fold dough in half and transfer to a baking sheet lined with parchment paper or a baking mat.
  • Slowly pour filling onto the center of the dough leaving a 2-3-inch border. 
  • Carefully fold the edges over the filling. Brush crust with egg white.
  • Bake galette for 35 - 40 minutes or until golden brown. 
  • Remove from oven and allow to cool for five minutes. 
  • Serve with vanilla ice cream or whipped cream.