Monday, May 23, 2011
These days I can't seem to walk by a pile of rhubarb at the market without tossing some rosy stalks into my basket. Maybe it's because I have a faint memory of an out of control rhubarb plant in the side yard of my childhood home, maybe because it has a short growing season, or maybe it's because I think it is just so damn tasty. These rustic little galettes were a perfect way to use up some of my stash and the addition of tart raspberries really makes the rhubarb shine. The original recipe calls for a traditional pate brise, but since I knew I was going to have to roll out eight, individual galettes I went ahead and used my favorite cream cheese dough because it's a bit more forgiving and easier to work with. I also added a bit of lemon zest and ginger because the flavors worked together so well in the rhubarb curd from a few weeks ago. Next I think I'll whip up some rhubarb syrup to make rhubarb sangria or champagne cocktails for my birthday this weekend!
Cream Cheese Pie Dough
adapted from Martha Stewart's Pies and Tarts
makes 8 galettes
2T cold water
2t cold cider vinegar
1c cold unsalted butter, cut into cubes
8oz cold cream cheese, cut into cubes
1. In the bowl of a food processor, pulse the flour, sugar and salt.
2. Add the butter and cream cheese, then pulse until there are lima bean sized lumps of cream cheese and butter.
3. Mix the water and vinegar together, then add to the butter flour mixture in a slow, steady stream while pulsing. Pulse until the mixture just begins to hold together. If your dough seems really dry, add a teaspoon or two more water.
4. Turn the mixture out onto a piece of plastic wrap, then use the wrap to gather the dough into a ball. Seal it up and press firmly into a disk. Refrigerate for at least an hour before rolling.
Rhubarb Raspberry Filling
1 1/2lbs rhubarb, cut into 1/4'' pieces
2c granulated sugar
zest of one lemon (optional)
1/2t grated fresh ginger (optional)
demerara or turbinado sugar for sprinkling
1. Divide dough into 8 equal pieces. On a floured surface, roll each dough ball into a 7'' round, 1/8'' thick. Transfer the rounds to two large, lined sheet pans, a few inches apart. Store in the fridge while you prepare the filling.
2. In a large bowl combine the rhubarb, raspberries, cornstarch, granulated sugar, lemon and ginger. Prepare an egg wash by beating an egg in a bowl with a tablespoon of water.
3. Remove the pastry from the fridge and divide the dough evenly between the 8 disks, leaving a 1'' border around the edges. Fold the edges of the rhubarb filling and gently brush the wash between the folds to seal. Chill the formed tarts until they are firm, 30-40min.
4. While the tarts are chilling, preheat your oven to 400. When the tarts are nice and cold, remove them from the fridge, gently brush the pastry with egg wash and sprinkle with coarse sugar.
5. Bake until the crusts are golden, about 30 minutes. Reduce the heat to 375 and bake until the juices bubble and ooze and the pastry is a deep golden brown. Let cool completely before serving.