Rhubarb Galette With Crème Fraîche Recipe

Name: Rhubarb Galette With Crème Fraîche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups all purpose flour; 1 tablespoon sugar; 1/4 teaspoon salt; 7 tablespoons chilled unsalted butter, cut into 1/2-inch cubes; 2 tablespoons (or more) ice water; 1 pound trimmed rhubarb, cut into 2-inch-long 1/4-inch-thick matchstick-size strips; 1/4 cup plus 5 tablespoons sugar, divided; 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes; 1 large egg yolk, beaten to blend; 1 8-ounce container creme fraiche*

Servings: persons

1 1/4 cups all purpose flour
1 tablespoon sugar
1/4 teaspoon salt
7 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons (or more) ice water
1 pound trimmed rhubarb, cut into 2-inch-long 1/4-inch-thick matchstick-size strips
1/4 cup plus 5 tablespoons sugar, divided
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
1 large egg yolk, beaten to blend
1 8-ounce container creme fraiche*

1
Whisk flour, sugar, and salt in medium bowl to blend. Add butter and rub in with fingertips until mixture resembles coarse crumbs. Add 2 tablespoons ice water; stir until dough clumps together, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 2 hours. DO AHEAD:
2
Combine rhubarb and 1/4 cup sugar in medium bowl; let stand at least 30 minutes and up to 1 hour. Position rack in center of oven and preheat to 350u00b0F. Place large sheet of parchment on work surface; sprinkle parchment with flour. Roll out dough on parchment to 12-inch round. Transfer dough on parchment to large baking sheet. Starting in center of dough round, arrange rhubarb strips in concentric circles and slightly overlapping atop dough, leaving 1-inch plain border at edge. Gently fold dough border up over outer edge of rhubarb topping, folding and crimping dough to create decorative edge. Sprinkle 2 tablespoons sugar over rhubarb. Dot rhubarb with butter. Brush dough edges with beaten egg. Sprinkle edges with 1 tablespoon sugar.
3
Bake galette until rhubarb is tender and juices are bubbling, about 1 hour. Cool galette at least 30 minutes.
4
Mix creme fraiche* and 2 tablespoons sugar in small bowl. Cut galette into wedges. Serve warm or at room temperature with sweetened creme fraiche.

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/4 cups all purpose flour, 1 tablespoon sugar, 1/4 teaspoon salt, 7 tablespoons chilled unsalted butter, cut into 1/2-inch cubes, and more.

Yes, Rhubarb Galette With Crème Fraîche falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rhubarb Galette With Crème Fraîche

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