Spring has sprung in scenic Portland, Oregon. Finally. The weekend ushered in blue skies, warm weather, patio brunches and a bounty of seasonal produce. Strolling through opening day of the King Farmers Market with Teresa, we were greeted with regal purple and white radishes, delicate papery-skinned red potatoes, fragrant basil bouquets and beautiful bold red spears of rhubarb. Rhubarb. I bought two pounds on the spot. How could I not?
Last Friday, Jen and I went to a book signing for Kim Boyce and Heidi Swanson at the Ace Hotel Cleaners. So, I had Kim’s Good to the Grain on the brain, with its gorgeous rhubarb galettes on the cover. After coming up blank for rhubarb recipes during a survey of my cookbook collection, I turned to the internet where I was able to track down Kim’s recipe and an adaptation from Smitten Kitchen. But, neither of these are gluten-free so I pulled in my favorite GF pie crust recipe for a little back-up support. With the kitchen windows flung open, the first sunburn of the season gilding my shoulders and Lynne Rossetto Kasper floating on the radio waves, I dove in.
For a first attempt, I would say these galettes were good. The rhubarb filling was, as it is wont to be, tart. I think the balance was pleasing but you might want to add 2-4 Tbs more sugar if you prefer your desserts on the sweet side. Next time I make these I’ll add some lemon zest to the rhubarb mix to brighten it up, too.
Here’s what I did, with some notes inserted. Consider this a draft, but a pretty good one. I’ll update it next time I make another batch, with any notable modifications.
I really love this recipe for galette crust from Gluten-Free Baking 101 and have been using it for quiche (sans sugar) and pies with regularity. It’s great. Flaky every time if you follow the directions. The only drawback is that sometimes the cooked texture gets kind of… plastic-y. Kim Boyce’s recipe calls for corn flour in her crust. But, I didn’t have any on hand so I decided to play with millet flour instead, which I prefer over corn anyhow. Millet proved to be the perfect mitigator, improving the texture without introducing any unwanted flavor.
- 3/4 c. white rice flour
- 1/4 c. millet flour
- 1/4 c. sweet rice flour
- 1/4 c. tapioca starch
- 2 Tbs. granulated sugar
- 3/4 tsp. salt
- 1/2 c. cold butter (1 stick), cut into small pieces
- 3 Tbs. vegetable shortening
- 1/4 c. ice water
Mix dry ingredients in a food processor. Add butter and shortening and pulse gingerly until mixture resembles coarse meal, with some pea-sizes butter lumps. Add 3 Tbs of the water and pulse to combine. If dough holds on pinch, remove. If it’s too dry to stick together, add 1 more Tbs and pulse. Form into a ball and place in plastic bag, or use my technique and dump unformed dough into a plastic bag and then form into a ball (keeps hands clean!). Press ball flat into 1-inch thick disc and place into freezer for an hour or fridge for 2 hours.
- 1 1/2 lb. Rhubarb Stalks
- 1/4 c. Brown Sugar
- 1/4 c. Agave (honestly, I only used agave because I ran out of brown sugar so you could probably use all of one or the other, depending on your preference)
- 1/2 tsp. Vanilla Extract
- Pinch Ground Ginger (our ginger is so pungent that even a pinch almost seemed too much at first)
- Pinch Nutmeg
While the dough is chilling, prep the filling. Trim the ends off the washed rhubarb stalks. Slice down the middle lengthwise and then chop into 1/2″ chunks. Put 3 cups rhubarb in a saucepan with sugar and agave. Heat over medium-low until completely broken down into a thick sauce, about 20-30 minutes. Add vanilla and spices in the last 5 minutes. Remove from heat and stir in the remaining rhubarb chunks.
The filling is a great place to play with flavor. I didn’t have much on hand this time around, but in the future, I’d like to try adding some combination of orange blossom water, lemon zest, cinnamon, rose water and strawberries (but, not all at once).
Preheat oven to 425 degrees. Remove the dough from the fridge/freezer and let sit at room temperature for 10 minutes. Using a knife, cut into 6 equally-sized pieces. On a floured board or cloth (I use white rice flour), press one dough piece into a 5″ circle, using the palm of your hand. Flip the dough and place 1/4 c. filling in the center. You can finish the galettes to your own preference, either by folding the dough over the top or pinching it up around the filling. Inspect for any cracks and pinch to seal or patch with some extra dough and water. Place on a parchment-lined cookie sheet. Repeat for all dough pieces.
Bake for 25-35 minutes, checking every 2-3 minutes towards the end to ensure the bottoms/edges don’t burn. Let cool for 10 minutes. Serve with a dollop of whipped cream or coconut whipped cream (canned coconut milk + stevia/sugar + vanilla extract to taste, whisked together). Enjoy.
Makes 6 galettes.