Rhubarb Custard Galette
A delightful dessert that beautifully combines the tartness of rhubarb with creamy custard in a flaky pastry crust.
Ingredients
For the crust
- 1.5 cups 1 ½ cups all-purpose flour
- 0.5 teaspoon ½ teaspoon salt
- 1 tablespoon 1 tablespoon granulated sugar
- 0.5 cup ½ cup unsalted butter, chilled and cut into cubes
- 4-5 tablespoons 4–5 tablespoons ice water
For the filling
- 2 cups 2 cups rhubarb, chopped into ½-inch pieces
- 0.5 cup ½ cup granulated sugar
- 1 tablespoon 1 tablespoon cornstarch
- 0.5 teaspoon ½ teaspoon vanilla extract
- 1 large 1 large egg
- 1 cup 1 cup heavy cream
- 0.25 teaspoon ¼ teaspoon salt
Instructions
Make the Dough
- In a large mixing bowl, combine the flour, salt, and sugar. Whisk together until well blended.
- Add the chilled, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until it resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough starts to come together.
- Turn the dough onto a lightly floured surface and gather it into a ball. Flatten the ball into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling
- In a medium bowl, combine the chopped rhubarb, sugar, cornstarch, and vanilla extract. Toss gently to coat the rhubarb evenly and let it sit for about 10 minutes.
Preheat the Oven
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Roll Out the Dough
- On a lightly floured surface, roll out the chilled dough into a circle approximately 12 inches in diameter. Transfer it carefully to the prepared baking sheet.
Assemble the Galette
- Spoon the rhubarb filling into the center of the dough, leaving a 2-inch border around the edges.
- In a separate bowl, whisk together the egg, heavy cream, and salt. Pour this custard mixture over the rhubarb filling.
- Fold the edges of the dough over the filling, pleating it as you go to create a rustic look.
Bake
- Bake in the preheated oven for 40–45 minutes, or until the crust is golden brown and the filling is bubbling.
- Once baked, remove from the oven and let it cool for at least 15 minutes before slicing and serving.
Notes
Chill Your Ingredients: Always use chilled butter and ice water for the crust to ensure a flakier pastry. Avoid Overmixing the Dough to prevent a tough crust. Use Fresh Rhubarb for the best results; frozen may lead to a watery filling. Adjust the sugar for sweetness according to the tartness of the rhubarb. For a golden finish, consider an egg wash before baking.