Quick Friday post, quick Friday… dessert!
Cleaning out my fridge and freezer in a mad dash before I move cross-country, I have a lot of frozen pie crusts on my hands. “I mean, when you’re making one, why not make two?” was my mantra for awhile there, but now I’m thawing and baking like crazy to get rid of (but not waste) my freezer stash.
Galettes or free-form tarts are one of the most fun, easy, and versatile things to do with pie crust. The sky is the limit for filling ingredients, but since it’s spring and glorious rhubarb has arrived in force, I couldn’t resist making a bubbling, syrupy, sweet-tart treat like this.
This is a fantastic dessert for all those intimidated bakers out there because it comes together quite easily, uses only 5 ingredients, and is so delicious (and impressive!) you’ll never believe how simple it was to put together.
Small admin note: I will be moving over the next few days so it’ll be quiet around here. But don’t worry – a new post will be on its way soon enough!
Based on the recipe from Bon Appetit.
Makes 8 servings.
- 1 prepared pie crust (homemade or store-bought), at room temperature
- 1½ pounds rhubarb, ends trimmed
- ¼ cup + 3 tablespoons sugar
- 2 tablespoons unsalted butter cut into small cubes
- 1 egg yolk, beaten
1.) Cut the rhubarb into 2-inch long pieces. Then cut each piece into ¼-inch wide matchsticks. In a large mixing bowl, toss the rhubarb with the ¼ cup of sugar and let macerate for a half hour.
2.) Preheat the oven to 350°F with the rack set in the center of the oven. Place a large piece of parchment on your counter and flour it slightly. Roll out the prepared pie crust to a 12” round and transfer the whole thing (parchment and all) to a large jelly roll or edged baking sheet.
3.) Starting in the center, arrange the rhubarb pieces in concentric circles, slightly overlapping as you work your way out towards the edge. You don’t have to be meticulous, but make it look nice. Leave a 1” border around the edge.
4.) Fold the edges of the dough over, crimping to seal and make a decorative edge. Brush the edge with the beaten egg yolk and dot the 2 tablespoons of butter over the rhubarb in the center (not the edge).
5.) Sprinkle the entire top of the galette (crust and all) with the remaining 3 tablespoons of sugar. Bake until rhubarb is tender and bubbling and the crust is golden, about 45 minutes. Cool on a wire rack until warm, about 15 minutes. Enjoy with vanilla ice cream or whipped cream.