This is the only non-bread recipe I developed. I wanted to illustrate the concept of lamination through a recipe much simpler than croissants—behold, a lovely summer dessert with an impossibly flaky crust. My recipe for pie dough is made by hand: first, cold chunks of butter are smushed into flat pieces, then the dough is rolled out and folded over itself several times to create layers of butter. In the oven, the water within butter steams up and creates flaky layers. Galettes are not only simpler to make than pies, but cook faster and usually have crispier bottoms. Try serving this with vanilla ice cream or whipped cream.
Makes one 12” galette
Ingredients
Dough
185g all-purpose flour
2 tsp granulated sugar
1 tsp Diamond Crystal kosher salt
12 tbsp unsalted butter, cut into ¼” cubes
45g (3 tbsp) ice water
Filling
1 lb rhubarb, ends cut off and rinsed
6 oz fresh raspberries
100g granulated sugar, divided
2 tsp vanilla extract
½ tsp Diamond Crystal kosher salt
1 large egg, beaten
20g turbinado sugar (or granulated sugar)
Flaky salt
In a large bowl, mix the flour, sugar, and salt. Add the butter, and toss with your fingers until each chunk is coated in flour. Begin smushing the butter in between your fingers, tossing it in the flour, until the butter is in flat and in blueberry-sized chunks. Add the water and toss with a rubber spatula to combine, until the dough is still very floury but all the water has been absorbed. Turn the dough onto a lightly floured counter.
Using a rolling pin, roll the dough into a ¼” thick circle. Using a bench scraper, scrape underneath the edges of the dough and fold into the center. Use your hands to press the dough into a rough 8” square. Roll the dough into a 15”x8” rectangle, then fold the edges over the center to form an 8”x5” rectangle. Press the dough into a circle. Wrap with plastic, and refrigerate for at least 2 hours and up to a week.
While the dough is resting, prepare the fruit filling. Slice the rhubarb into 12”-4” pieces and set aside (you will arrange the rhubarb to fit evenly in the galette). In a medium bowl, gently combine the raspberries, 50g granulated sugar, vanilla extract, and kosher salt. Let the berries macerate at room temperature for 20 minutes.
When the dough has fully rested, heat the oven to 400°F. Lightly dust the counter with flour and coat both sides of the dough with flour. Roll the dough into a 16” circle with a rolling pin. Carefully fold the dough in half, then fold in half again. Transfer to a parchment-lined baking sheet and unfold. Using a rubber spatula, press some of the juices out of the raspberries. Place the raspberries on the dough and smooth into an even layer, leaving a 4” boundary between the raspberries and the edge of the dough. Arrange the rhubarb over the raspberries in an even layer.
Sprinkle the remaining 50g granulated sugar evenly over the rhubarb. Fold the edges of the galette over the fruit, and brush the beaten egg over the dough. Generously sprinkle the dough with turbinado sugar and flaky salt. Bake on the center rack of the oven for 35-45 minutes, rotating halfway through baking, until the fruit is very tender and the galette is deep golden brown. Let cool completely at room temperature before slicing and serving.
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