Rhubarb blackberry galette
This sweet, seasonal galette is a delicious dessert to celebrate the season in a really simple way.
Servings: 8 servings
Ingredients
- 1 pie dough recipe
- 2 cups rhubarb, cut into ½-inch chunks
- 2 cups blackberries
- ¼ teaspoon cardamom
- 6 tablespoons granulated sugar Plus more for sprinkling before baking
- 3 tablespoons cornstarch
- 1 egg for egg wash
- 2 tablespoons milk for egg wash
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
- Combine the sugar, cornstarch, and cardamom in a small bowl. Set it aside.
- In a medium-size bowl, add the rhubarb and blackberries. Sprinkle the sugar mixture over the top and gently mix with a rubber spatula.
- Roll out the pie dough to an 18-inch circle on a floured surface.
- Place on the prepared baking sheeting. Pour the rhubarb in the center of the pie dough, leaving a 2-inch gap around the edges.
- Pleat the edges over the filling. Mix together the egg wash and brush it over the edges. Sprinkle with a little more sugar.
- Bake until the edges are golden brown and the rhubarb is tender. Mine took about 30 minutes.
- Remove and serve immediately or let it cool.
Video
Notes
- Choose ripe and flavorful fruit for the best-tasting galette. Look for vibrant produce that looks plump and is free from blemishes.
- Add orange zest or lemon zest for an extra pop of brightness to the filling. Alternatively, 1 teaspoon of lemon juice will work.
- Add a sprinkle of coarse sugar or decorator's sugar to give the crust a tasty crunch and an extra bit of sweetness.
- Always leave a border around the edges when filling the pie dough to prevent the filling from spilling during baking.
- Be sure to let it cool. Cornstarch will thicken up the filling, but it will reach the ideal consistency through a few minutes of cooling.