Skip to main content

Rhubarb Galette for Ms. Molly


D's beloved piano teacher is leaving the area. And he wanted to bring her a rhubarb pie on her last day. We made this for her...it made one 6" galette.

Pâte Brisée Ingredients


  • 1-1/4 C all-purpose flour, plus extra for rolling
  • 1/4 C finely ground blanched almonds or almond flour
  • 1/4 C organic powdered sugar
  • 1/2 C butter, very-cold, cut into 1/2 inch cubes
  • 3 to 4 T ice water

Filling Ingredients

  • 2 stalks of rhubarb, trimmed and sliced
  • 1 T all-purpose flour
  • 1 T organic coconut sugar

Procedure
I don't have a food processor, so I use a pastry blender and do it all by hand. Place the flour, ground almonds, powdered sugar, and cold butter in a large bowl. Use the pastry blender until the mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 T at a time, until mixture just begins to clump together. If you squeeze some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and cut again. Note that too much water will make the crust tough. Once the dough comes together into a ball, wrap tightly in plastic wrap and refrigerate for at least 30 minutes before using.

While the dough chills, mix all of the filling ingredients together in a bowl. Set aside.

Roll out the Pâte Brisée between two pieces of parchment paper and place the crust on a baking sheet. Preheat the oven to 425 degrees F.

Spoon the filling into the center of the dough and, gently, bring the edges of the crust up and over the filling.

Bake the galette for 45-50 minutes. The crust will be slightly browned and crisp to the touch.

We will miss you, Ms. Molly! D has learned so much from you. 
Good luck in your new endeavors.

Comments

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa