Raspberry & Rhubarb Galettes
For me, it would be a very bleak and sad existence without the Galette. They are the best of all worlds - fruity, rustic, flaky, not too sweet, layers and textures and best of all, free form. I made a 12” square pizza-like galette of Strawberries & Rhubarb on Wednesday. Thursday came around and I was craving something tiny, and individually sized - something cuter to tag along after the big guy.
The basic dough recipe is always the same - Alice Waters’ Chez Panisse Fruit does it the best. Mix flour with a pinch of salt and cut in cubes of butter. Add a bit of ice cold water - don’t work it too too much! - and theres your dough. Thats it. Roll it out and toss some sugared fruit in there, call it a day. For these Raspberry & Rhubarb Galettes, I added in some cinnamon, nutmeg, ginger and almonds, but they would’ve been great with or without. In a perfect world, serve these puppies are served warm, with a generous scoop of vanilla.
The Wall Street Journal has a lovely, step-by-step article on how to make a great galette.