From Martha Stewart's Pies & TartsPrintable Recipe
Crust needs to be prepared one hour up to a day ahead….
Crust:
Prep time: Tip from Martha Stewart – all ingredients should be cold – refrigerate for 30 minutes before you begin
Working the dough: 5 minutes or so
Chilling time: one hour to overnight
Galette:
Prep time: 5-10 minutes
Chilling time: 30 minutes
Baking time: 45 minutes
Cooling time: 30 minutes
Servings: 8
Crust:
Prep time: Tip from Martha Stewart – all ingredients should be cold – refrigerate for 30 minutes before you begin
Working the dough: 5 minutes or so
Chilling time: one hour to overnight
Galette:
Prep time: 5-10 minutes
Chilling time: 30 minutes
Baking time: 45 minutes
Cooling time: 30 minutes
Servings: 8
Ruth’s note: I used half the dough, but made it all and froze 4 of the 8 rounds of dough for another time. I made all of the filling and what I didn’t use for the tart, I slowly cooked down over low heat until the rhubarb was soft and made fridge jam.
Ingredients:
Crust: Pate Brisee
2 ½ cups all purpose flour
1 tsp salt
1 tsp sugar
1 cup (2 sticks) COLD unsalted butter, cut into small pieces
¼ - ½ cup ice water
Filling:
1 ½ lbs/680g) rhubarb, trimmed and cut into ¼ “ pieces (about 5 cups)
8 oz/227g fresh strawberries, hulled and chunked (Martha uses raspberries for this recipe) (about 1 ½ cups fresh berries – whichever you choose)
¼ cup cornstarch
2 cups granulated sugar
Coarse sugar for sprinkling
Directions:
Crust
1. Put the flour, sugar and salt in the bowl of the food processor fitted with the metal blade. Pulse a couple of times to combine.
2. Add the chilled butter and pulse until the mixture resembles coarse meal (if you don’t have a food processor, whisk the flour, sugar & salt and then using a pastry blender or your fingertips, cut the butter into the flour mixture). Drizzle ¼ cup ice water over the mixture. Pulse (or mix with a fork) until the mixture begins to hold together. If the dough is too dry, add more water 1 tbsp at a time and pulse. Cutting in the butter in a food processor should only take 10-15 seconds.
3. Turn the dough onto plastic wrap. Use you hands to quickly gather the wrap to shape the dough into balls (This recipe asks you to cut the dough evenly into 8 pieces to make individual galettes. For a large version, just shape into one ball.). Wrap each ball, flattened to a disk, in plastic wrap and refrigerate for 30 minutes or longer. The dough should be firm (I put 4 in the fridge and double wrapped and zip-lock bagged the other 4 and put them in the freezer for another time).
Galette:
4. While the dough is chilling, toss the fruit, cornstarch and granulated sugar in a large mixing bowl. Set aside until the dough is ready to roll out.
5. Roll each disc on a lightly floured surface and working from the center outward, until they are about 7” in diameter and 1/8” thick. Loosen with a spatula if it starts to stick and sprinkle a little more flour on the surface of the counter or board… but don’t use too much flour or it will get tough.
6. Line a rimmed baking sheet (or two if you are making all 8 galettes) with parchment paper.
7. Place a heaping ½ cup of fruit mixture in the center of each rolled disk leaving a 1” border. Fold the edges of the dough over the filling, leaving an opening in the center. Gently brush water between the folds and press gently so the folds stick together. Place four per baking sheet, leaving room between each galette.
8. Refrigerate for 30 minutes
9. Preheat oven to 400°F/ 200°C. Brush the edges of the dough with a little more water and sprinkle with the coarse sugar. Bake until the crusts are golden (30 minutes or so). Reduce the heat to 375°F/ 190°C and bake until the juices bubble and start to run out from the center of each galette (about 15 minutes)
10. Transfer to a wire rack and let cool completely before serving.
I like mine topped with a scoop of vanilla ice cream… whipped cream is another delicious option.
Ingredients:
Crust: Pate Brisee
2 ½ cups all purpose flour
1 tsp salt
1 tsp sugar
1 cup (2 sticks) COLD unsalted butter, cut into small pieces
¼ - ½ cup ice water
Filling:
1 ½ lbs/680g) rhubarb, trimmed and cut into ¼ “ pieces (about 5 cups)
8 oz/227g fresh strawberries, hulled and chunked (Martha uses raspberries for this recipe) (about 1 ½ cups fresh berries – whichever you choose)
¼ cup cornstarch
2 cups granulated sugar
Coarse sugar for sprinkling
Directions:
Crust
1. Put the flour, sugar and salt in the bowl of the food processor fitted with the metal blade. Pulse a couple of times to combine.
2. Add the chilled butter and pulse until the mixture resembles coarse meal (if you don’t have a food processor, whisk the flour, sugar & salt and then using a pastry blender or your fingertips, cut the butter into the flour mixture). Drizzle ¼ cup ice water over the mixture. Pulse (or mix with a fork) until the mixture begins to hold together. If the dough is too dry, add more water 1 tbsp at a time and pulse. Cutting in the butter in a food processor should only take 10-15 seconds.
3. Turn the dough onto plastic wrap. Use you hands to quickly gather the wrap to shape the dough into balls (This recipe asks you to cut the dough evenly into 8 pieces to make individual galettes. For a large version, just shape into one ball.). Wrap each ball, flattened to a disk, in plastic wrap and refrigerate for 30 minutes or longer. The dough should be firm (I put 4 in the fridge and double wrapped and zip-lock bagged the other 4 and put them in the freezer for another time).
Galette:
4. While the dough is chilling, toss the fruit, cornstarch and granulated sugar in a large mixing bowl. Set aside until the dough is ready to roll out.
5. Roll each disc on a lightly floured surface and working from the center outward, until they are about 7” in diameter and 1/8” thick. Loosen with a spatula if it starts to stick and sprinkle a little more flour on the surface of the counter or board… but don’t use too much flour or it will get tough.
6. Line a rimmed baking sheet (or two if you are making all 8 galettes) with parchment paper.
7. Place a heaping ½ cup of fruit mixture in the center of each rolled disk leaving a 1” border. Fold the edges of the dough over the filling, leaving an opening in the center. Gently brush water between the folds and press gently so the folds stick together. Place four per baking sheet, leaving room between each galette.
8. Refrigerate for 30 minutes
9. Preheat oven to 400°F/ 200°C. Brush the edges of the dough with a little more water and sprinkle with the coarse sugar. Bake until the crusts are golden (30 minutes or so). Reduce the heat to 375°F/ 190°C and bake until the juices bubble and start to run out from the center of each galette (about 15 minutes)
10. Transfer to a wire rack and let cool completely before serving.
I like mine topped with a scoop of vanilla ice cream… whipped cream is another delicious option.
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