Rhubarb Galette
Serves 8
Published in: The Vancouver Sun
Pastry:
3 cup all-purpose flour
1/4 teaspoons salt
1/2 cup cold butter
3/4 cup cold shortening
1/2 cup cold water
FILLING:
6 cup sliced rhubarb (1/2-inch/1 cm thick)
1 1/4 cup granulated sugar
1/4 cup all-purpose flour
1/4 cup finely chopped -- drained preserved ginger
2 tablespoons syrup from preserved ginger
2 teaspoons grated orange zest
Milk
Pastry: In large bowl, combine flour and salt. Using pastry blender,
cut in butter and shortening until mixture resembles fine crumbs. Add
water to flour mixture, mixing lightly with a fork until dry
ingredients are moistened.
Transfer pastry to lightly floured surface and knead lightly 10 to 12
times or just until dough forms a ball. Flatten slightly into a disc;
wrap in plastic wrap and refrigerate for 1 hour.
On lightly floured surface, roll out pastry into 16-inch (40 cm)
circle, leaving edges rough. Carefully roll pastry around rolling pin
and transfer it to centre of lightly greased baking sheet.
Filling: In large bowl, toss together rhubarb, sugar, flour, ginger,
ginger syrup and orange zest. Pile rhubarb mixture in centre of
pastry, leaving a 3-inch (7 cm) pastry border around filling. Fold
pastry overhang over filling. Lightly brush pastry with milk.
Bake at 425 F (220 C) for 10 minutes. Reduce heat to 375 F (190 C) and
bake an additional 40 to 45 minutes or until rhubarb is tender and
pastry is golden. Let cool on baking sheet on rack.
Makes 8 servings.
Tip: Preserved ginger is similar to crystallized ginger but instead of
being coated with sugar, the translucent pieces of ginger are packed
in a jar with syrup. Both the ginger and syrup can be used to flavour
sweet and savoury dishes.
Recipe Notes
This recipe was selected as one of the best recipes of 1994.
The delicious pairing of fresh tangy field rhubarb and the zippy
flavour of ginger in this rustic free-form pie made it a big hit with
our test panel.
Exported from A Cook's Books -- Recipe management for Macintosh
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