Rhubarb Galette
Slightly savory Rhubarb galette that won't drown you in a pool of sugar. An easy spring and summertime dessert.
Ingredients
Rhubarb Filling
- 3C (300g) Rhubarb
- ¾ C (175g) Beet sugar
- 1 & ½ Tbsp (14g) Corn starch
- ½ Tsp (2g) Salt
- 4 tsp (4g) Rosemary
- 2 tsp (2g) Thyne
Egg wash
- 1 egg
- 4 tsp (20g) water
Instructions
- Pre heat your oven to 450F
- Chop the rhubarb into 1 inch cubes and place in a bowl.
- De-stem and coarsely chop the thyme and rosemary.
- Add the herbs, sugar, salt, and cornstarch to the bowl with rhubarb. Mix until rhubarb is evenly coated. Reserve for later use.
- whisk the egg and water together in a small bowl for egg wash.
- Place your pie dough on a wide floured surface. Flour the top as well.
- Roll into a 1/4 inch thick circle.
- Carefully place the dough on a baking sheet.
- Spoon the rhubarb mixture on top in an even flat circle.
- Fold the excess dough ends on top to make a crust.
- Brush a thin layer of egg wash on the dough.
- Bake at 450F for 20 minutes.
- After 20 minutes reduce it down to 350 and bake for 40 more minutes.
- Remove from the oven and allow to cool.
- Transfer to a cutting board and cut into slices
- Enjoy
Notes
If you don't have a rolling pin flat wine, or water bottles work perfectly.
Beet sugar is also optional. white sugar will work fine.
Beet sugar is also optional. white sugar will work fine.