.png)
.png)
Ingredients:
For the crust
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 tsp salt
- 1 tsp sugar
- 3-4 tbsp ice water
For the filling
- 3-4 stalks rhubarb, cut into 4-inch pieces
- 1/4 cup sugar (adjust to taste)
- 2 tbsp all-purpose flour
- 1/2 cup Austin Jam Co.'s "That’s My Jam"
- 1 tbsp butter, melted
- 1 tbsp coarse sugar for sprinkling
Instructions
1. Prepare the Crust:
- In a large bowl, mix together flour, salt, and sugar.
- Add the chilled butter cubes and, using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing just until the dough comes together.
- Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. Prepare the Filling:
- Preheat your oven to 400°F (200°C).
- In a bowl, combine the rhubarb pieces with sugar and flour. Toss until the rhubarb is well coated.
- Roll out the chilled dough on a floured surface to about a 12-inch circle.
- Transfer the dough to a parchment-lined baking sheet.
3. Assemble the Galette:
- Spread a thin layer of "That’s My Jam" over the center of the dough, leaving a 2-inch border around the edges.
- Arrange the rhubarb pieces over the jam layer.
- Fold the edges of the dough over the rhubarb, pleating as necessary to create a rustic edge.
- Brush the folded edges of the dough with melted butter and sprinkle with coarse sugar.
4. Bake:
- Bake the galette in the preheated oven for 35-40 minutes, or until the crust is golden brown and the rhubarb is tender.
- Allow the galette to cool slightly before serving.
5. Serve:
- Slice and enjoy the galette warm or at room temperature, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream on the side.
This galette pairs the tartness of rhubarb with the sweet, flavorful punch of "That’s My Jam," making for a delicious, rustic dessert.
