A rhubarb galette to welcome spring? Why not? A galette is a free-form open pie that can be savory or sweet, and contain anything from spinach and eggs to mixed berries. Rhubarb is my go-to ingredient for this sweet confection that is perfect with a cup of tea to welcome spring.
2¼ cups unbleached, all-purpose flour
½ teaspoon salt, divided
1 cup plus 1 tablespoon sugar, divided
½ teaspoon baking soda
1½ sticks cold, unsalted butter, chopped in bits
4 tablespoons cold buttermilk
Ice water, as needed
4 cups chopped rhubarb
Juice of 1 lemon
½ teaspoon cinnamon
3 tablespoons cornstarch
1 egg, slightly beaten
1 tablespoon milk
Vanilla ice cream and a sprig of fresh mint, for garnish
1. Combine the flour, ¼ teaspoon salt, 1 tablespoon of sugar and baking soda in a bowl or food processor, and mix to blend. Add the butter, and pulse in or use a fork to break butter up into pea-size pieces. Add the buttermilk, and pulse or blend in. Add enough ice water (a little at a time) until a ball of dough forms. Gather up the dough, form it into a disk, wrap in plastic wrap, and refrigerate for several hours or overnight.
2. In a saucepan, combine the rhubarb, lemon juice, 1 cup of sugar, ¼ teaspoon salt, cinnamon and cornstarch. Cook slowly over medium heat until the rhubarb softens and thickens. Cool to room temperature. The filling can be made a day or two ahead.
3. When ready to bake, preheat the oven to 400°F. Unwrap the dough, and place it between two sheets of parchment paper. Use a rolling pin to roll the dough out into a 14-inch circle. Remove top sheet of parchment paper, and place the dough and the bottom sheet of parchment paper on a baking sheet.
4. Spread the rhubarb filling to within 2 inches of the edges of the dough. Use your hands to overlap and bring the dough edges over the filling, toward the middle of the dough but not covering the filling.
5. Mix the egg and milk, and brush the exposed dough with the egg wash.
6. Bake for 30–35 minutes, or until the galette is nicely browned and the filling is bubbly.
7. Cool until the galette is warm, and cut into wedges to serve.