Rhubarb galette with a cornmeal crust. This easy rhubarb galette has a toasty cornmeal crust and a beautiful herringbone pattern. This galette is an easy spring dessert and is the perfect way to bake with rhubarb.
Cornmeal Pie Dough
- 225g all-purpose flour
- 55g fine cornmeal, or more flour
- Pinch of Salt
- 2 tsp (8g) sugar
- 170g cold unsalted butter, cut into cubes
- 240g water
- 1 cup ice
- 60g Apple cider vinegar
- 500g Rhubarb, trimmed into batons about 2.5” (6cm) long
- 60g granulated sugar
- 1/2 tsp vanilla bean paste (optional)
- pinch of salt
Egg wash - 1 egg whisked with 1 Tbsp water
Turbinado (raw) sugar for sprinkling (optional)
CORNMEAL PIE DOUGH
- Place flour, cornmeal, salt, and sugar into a large bowl. Mix to combine. Cut butter into chunks, and add to the flour. Toss lightly to coat.
- Working quickly, using a pastry blender or your fingers, cut the butter into the flour mixture until there are only pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.
- Combine ice, water and cider vinegar in a bowl. Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time, until you have a dough that holds together well, but is not too wet.
- Squeeze together with your fingertips to make a homogenous dough. Shape the dough into a disc and wrap tightly in plastic wrap. Rest in the fridge for an hour. If desired, roll out and perform letter folds after an hour of resting (see notes - I do this every time now and it makes such a difference). Rest in the fridge for at least two hours, or preferably overnight.
- Cut the rhubarb into batons about 2.5” (6cm) long, and place into a bowl and toss with the sugar, vanilla, and salt.
- Turn the dough out onto a lightly floured surface and roll into a circle approximately 12” or 13” in diameter, turning the dough often to keep it as circular as possible. Trim the edges if desired to make it a circular shape (this step is totally optional). Transfer to a sheet pan lined with parchment paper (it is ok if it sticks over the edge a little, remember you are going to fold the edges over
- Arrange the rhubarb inside the crust, leaving about a 2” border around the edges which will be what you fold over. Sprinkle any excess sugar mixture over the rhubarb.
- Fold the edges over the rhubarb to enclose it, folding the pie dough over onto itself. Secure with a little egg wash. Add pie stamps if desired.
- Place the galette in the fridge to chill. Meanwhile, heat the oven to 400°f / 200°c.
- Egg wash the galette crust, and sprinkle well with turbinado sugar. Bake the galette in the lower section of the oven for 35-40 minutes or until the crust is deeply golden brown.
- Remove from the oven and allow to cool on the baking sheet before serving.
Store leftovers lightly covered with foil at room temperature.
Keywords: Galette, Rhubarb, Cornmeal Crust, Pie dough, pie