Update: I am having some problems with photoshop colour palettes and although this looks fine on my mac it looks funny on windows. Please bear with me… but if anyone has any suggestions..
I have been wanting to make a galette after they started showing up on all the blogs a few weeks ago. I am not a big pie maker but there is something about this rustic shape that is really appealing. Plus I think I am finally getting the hang of this pie crust thing. My first attempt at a galette is a little well… attractively challenged but it was very tasty. It actually had a leakage problem and I had to reset one of the walls one when it was in the oven. This is something I don’t recommend by the way. Hot sugar really burns.
Back to the pie, when I saw the local rhubarb in the supermarket I knew it was the way to go. J loves rhubarb. We have actually been trying to grow it but every time it peeks it’s first leaf out of the ground it gets chomped by a deer. I actually caught on camera one very cute little bambi in the yard yesterday…. see there he is looking at me… realizing he has been spotted.
Deer aside I hear it is nearly impossible to kill when it is going so I think we will have to buy a bigger plant. In fact I heard that the only way to kill it and it’s roots is to set it on fire.This week Wandering Chopsticks is our Weekend Herb Blogging host and this is my entry. I based this recipe on the Rhubarb and Ginger Galette recipe from Simply Recipes.
1 half recipe of Pâte Brisée from here. (or enough for one 13″ pie crust)
1 granny smith apple, peeled and chopped into 1/4″ pieces
1 1/2C rhubarb, chopped into 1/4″ slices
zest of 1 lemon
1/2t fresh lemon juice
1/2C brown sugar
Place rack in middle of the oven, preheat oven to 375F. If you are using homemade pie dough take it out of the fridge. Combine the apple, rhubarb, lemon zest, lemon juice, sugar, lour and vanilla in a bowl and set aside for ten minutes.
Roll the dough out into a 13″ circle on a piece of parchment. Transfer to a rimmed baking sheet. Using a slotted spoon transfer the fruit mixture on the middle of your dough leaving a 2″ border. Discard any excess liquid. Break the butter into pieces and dot on top. Fold the dough up around the fruit, pinching together so it will stay up.
Bake for 35-45 minutes or until the crust is golden brown and the fruit is bubbling.[/print_this]