rhubarb galette cookie
Submitted by Chloe on 10 August 2007 - 6:39am.
I made this with my auntie while on vacation. It is really good.
- 1 ¼ cups organic flour (A.P.)
- ¼ tsp salt
- ⅛ tsp baking powder
- 1 stick cold butter
- 3 T cold water
- ¼ lb rhubarb
- ¼ cup sugar
- 1 T cornstarch
- 1 egg (whisked, for egg wash)
- Rolling pin
- Pastry blender
- Bench scraper
- Measuring cups
- Mixing bowl
- Baking sheet
- Pastry brush
Make the dough:
- Combine flour, salt, and baking powder in bowl.
- Cut the butter into small pieces and add to the bowl.
- Coat the butter pieces with flour and rub the butter into the flour a few times.
- Switch to a pastry blender to mix the rest of the dough, until it resembles a coarse crumb mixture. Do not overmix. This dough (pate brisee) is supposed to give you a flaky product (eg, for galettes, pies, tarts). Overmixing at this stage will give you a not-so-flaky end result.
- When you see coarse, pea-sized crumbs, start to add water 1 tablespoon at a time. You don’t want to add too much water…only enough until the dough holds together.
- Transfer dough to a clean lightly floured work surface. Frisage the dough – ie, break off small chunks and smear each chunk with the bottom part of the palm of your hand (moving in the direction away from you) to ensure the butter is fully incorporated into the dough. Bring the smeared pieces back together into a ball.
- Place the ball of dough in between two pieces of plastic. Press down on the ball to form a flat ½ inch disk, about 6 inches in diameter. Refrigerate for at least 4 hours.
Prepare the filling:
- Chop rhubarb into ½ inch chunks.
- Mix with sugar and cornstarch.
- Set aside.
Forming and baking the galette-cookie:
- Preheat oven to 375 F.
- Remove dough from the refrigerator.
- Lightly flour a clean work surface and roll out the dough into a ¼ inch round. Use a round biscuit cutter to form round cookies. Brush with egg wash. Press a piece of rhubarb into the middle of the round. Sprinkle with sugar. Bake at 375 F for 30-40 minutes.