With rhubarb in season, I cannot think of any other fruit to bake with. And the good thing is: it’s so versatile that you can incorporate it in almost any kind of sweet treat. This time I made a rhubarb blueberry galette. I was inspired by Ottolenghi‘s recipe from his fantastic book “Sweet.” The combination of tart rhubarb and sweet blueberries is to die for.
I did make some significant modifications, though, with using a different crust being the most important one. Because I like to use whole grain flour whenever possible, I opted for a whole grain rye crust. I rarely use rye flour for sweet, delicate bakes, because it sometimes tastes “too healthy.” But for this rhubarb blueberry galette, it was the perfect fit.
Making rough puff pastry (also called flaky pastry) might sound intimidating. But it’s pretty simple if you know a couple of tricks:
- Make sure all ingredients are really cold – especially the butter. You don’t want the butter to absorb the flour but rather maintain little pockets of butter that make the pastry flaky and crisp when baked.
- Use a food processor or a pastry cutter to assemble your pastry dough – instead of your hands. It prevents the butter from getting warm, which is what you want to avoid at all cost (see point above).
- Take your time. The more the dough rests, the better your rhubarb blueberry galette will taste. Ideally, you’d start preparing the dough two days ahead of time, but the night before would work as well.
- Freeze the galette before baking. I tried two methods: one where I put the finished galette in the fridge and one where I put it in the freezer. And it turns out that the galette from the freezer was even more crispy.
Just follow these steps, and you’ll be rewarded with a perfectly flaky, crispy pastry filled with a fruity, sweet filling.
If you are as obsessed with rhubarb as I am, make sure you also bake this rhubarb crumble cake or these rhubarb almond bars. Or how about some vegan rhubarb chia muffins?
Have fun baking!
Love,
Marion
Rhubarb Blueberry Galette
Makes two small galettes
Ingredients
- For the rough-puff pastry:
- 155g (1 1/4 cups) whole grain rye flour
- 170g (1 1/4 cups) white spelt flour (type 603)
- 1 teaspoon sugar
- 1 teaspoon salt
- 170g (12 tablespoons) cold unsalted butter
- 1 teaspoon apple cider vinegar
- 8-10 tablespoons ice-cold water
- For the base:
- 50g ground almonds
- 20g sugar
- 1 tablespoon white spelt flour
- 1 teaspoons cinnamon
- For the filling:
- 300g rhubarb
- 150g blueberries
- 80g raw cane sugar
- 1 tablespoon tapioca flour (or cornflour)
- Zest of 1 large orange
- For the glaze:
- 1 large egg
- 1 tablespoon water
- 2 tablespoons demerara sugar
Directions
- Step 1 To make the pastry, sift the flours into the bowl of a food processor (or a large bowl), and mix in the sugar and salt. Add the ice-cold butter and pulse just until the mixture forms crumbs. Don’t overmix. If you don’t have a food processor, use a pastry cutter to assemble the dough.
- Step 2 Add the vinegar and 8 tablespoons of the ice-cold water and pulse until the dough just comes together. If it’s too dry, add another tablespoon of the ice-cold water.
- Step 3 Tip onto a piece of plastic wrap and wrap it tightly. Put it in the fridge for at least 1 hour, ideally overnight.
- Step 4 Unwrap the dough and place it on a lightly floured surface. Roll the dough into a rectangular shape about 20x30cm (8×11 inches). Fold the dough into thirds, turn it 45° and roll it out to its original rectangular shape. Repeat the process 2 more times and then rewrap in plastic wrap and return to the fridge for at least 1 hour, ideally overnight.
- Step 5 For the base, mix ground almonds, sugar, flour, and cinnamon and set aside.
- Step 6 For the filling, wash the rhubarb and cut into pieces (5cm/2inches). Place them in a medium bowl and add blueberries, sugar, tapioca flour, and orange zest. Mix carefully and set aside.
- Step 7 Remove the dough from the fridge and let sit on the counter for 10 minutes. Divide the dough in half and place one piece on a large sheet of parchment paper. Roll the dough out evenly and trim the edges to create a circle.
- Step 8 Sprinkle with half of the almond mixture, keeping a 4cm (1.5-inch) border of unfilled crust. Spoon half of the fruit filling on top, then carefully fold one edge in toward the center of the fruit and continue folding all the way around to create lovely rough folds.
- Step 9 Repeat with the second piece of dough and place the galettes in the freezer for 1 hour.
- Step 10 Preheat the oven to 210°C/410°F. Meanwhile, prepare the glaze. Whisk the egg with the water in a small bowl.
- Step 11 Remove the galettes from the freezer, brush each with the egg mixture, and then generously sprinkle with the sugar.
- Step 12 Bake for about 40 minutes, until the crusts are golden brown and the filling is bubbling away. Remove from the oven and set aside to cool slightly before serving. They are best eaten on the same day and can be enjoyed with whipped cream, greek yogurt, or vanilla ice cream.
