Apple and Rhubarb Galette
Serves: 1
 
Perfectly crisp and buttery pastry tart filled with juicy apples and ruby red rhubarb.
Ingredients
Pastry
  • 1½ cups/220g all purpose/plain flour
  • ½ teaspoon salt
  • 2 tablespoons sugar
  • 1 stick/113g unsalted butter, cold, cut into medium dice
  • 3-5 tablespoons ice cold water
  • 1 teaspoon white vinegar
Filling
  • 4 stalks/2 cups rhubarb, cut into medium pieces
  • 2 medium Granny Smith apples, peeled, cored and chopped in medium dice
  • 1 tablespoon flour
  • ⅓ cup/60g sugar
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • squeeze of lemon
  • knob of butter
Instructions
Pastry
  1. Preheat oven to 375F/190C
  2. To make the pastry crust, place the flour, salt and sugar in the bowl of a food processor.
  3. Pulse a few times to mix.
  4. Add the butter cubes and pulse until the butter is the size of little peas.
  5. Add 3 tablespoons of the cold water and the teaspoon of vinegar.
  6. Pulse to let the dough come together.
  7. Add more water, a tablespoon at a time until the dough holds together when pinched between two fingers.
  8. If the dough holds, tip out the mixture onto the counter and knead gently to bring the pastry together.
  9. Roll into a disc and cover with plastic wrap.
  10. Allow to chill for 30 minutes.
  11. In the mean time get the filling ready.
  12. Once the dough has chilled for 30 minutes, lay out the disc on a lightly floured counter or on a piece of parchment paper (preferred)
  13. Roll out into an 12"/30 cm circle, about ¼" thick.
  14. Place the pastry circle onto a baking sheet, this is where it helps to roll out on parchment.
  15. Pile the filling onto the middle of the pastry circle leaving a 2 inch border all around.
  16. Pull up the sides of the pastry circle and pleat all around the filling.
  17. Dot the surface of the filling with the knob of butter.
  18. Place the baking sheet with the galette onto the bottom rack of a preheated oven for 30-40 minutes.
  19. Check to see the crust is browned and the filling is bubbling.
  20. Pay attention to the bottom crust and make sure it is browned and crisp as well.
  21. Place onto a rack to cool.
  22. Serve warm with ice cream or custard.
Filling
  1. Toss the apples, rhubarb, flour, sugar, lemon juice, vanilla and cinnamon together.
  2. Pile onto the middle of pastry crust.
Notes
Of course, you don't need a food processor to make the pastry but it does make life simpler. To make pastry by hand, rub the butter cubes into the flour. Add 3 tablespoons of water and the vinegar and try and bring the dough together. Add water as needed in tablespoons. Bring the dough together by kneading and then roll into a disc and chill. Follow the rolling instructions above.
Nutrition Information
Serving size: 6 Calories: 509 Fat: 31g Saturated fat: 19g Unsaturated fat: 9g Trans fat: 1g Carbohydrates: 55g Sugar: 21g Sodium: 204mg Fiber: 4g Protein: 5g Cholesterol: 81mg
Recipe by Coffee and Crumpets at http://www.coffeeandcrumpets.com/apple-and-rhubarb-galette/