Bake

Rhubarb and Blueberry Galette

by:
April 11, 2018
4 Stars
Photo by Courtesy Ten Speed Press
Author Notes

"The rhubarb and blueberry are so good together here, but do play around with the fruits, if you like; figs and raspberries also pair nicely. If you’d prefer to use just one fruit, some thinly sliced peaches, apricots, or apples work well. Serve this with whipped cream or vanilla ice cream alongside.

The Amaretti cookies are for soaking up the excess liquid from the fruits. You want the dry, crumbly variety, not the soft chewy ones. They’re not hard to get hold of, but if you find yourself without, crushed ladyfingers or ground almonds can be used instead. They won’t provide the flavor hit of the Amaretti, but will be fine."

This recipe is reprinted from Sweet, by Yotam Ottolenghi and Helen Goh, with permission from our partner Ten Speed Press. You can read more about it in the story, Of Course We Love Ottolenghi's Rhubarb Galette. —Food52

  • Serves 8
Ingredients
  • For the cream cheese pastry:
  • 8 ½ tablespoons /120 grams unsalted butter, fridge-cold, cut into ¾ -inch/2-cm cubes
  • 1 ½ cups plus 2 tablespoons/185 grams all-purpose flour, plus extra for dusting
  • ¼ teaspoons salt
  • teaspoons baking powder
  • 3 ounces /85 grams cream cheese
  • 2-3 tablespoons heavy cream
  • 2 teaspoons cider vinegar
  • For the filling:
  • 2 ounces /55 grams Amaretti cookies
  • 3 tablespoons /45 grams granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 8 ounces /230 grams rhubarb, trimmed and washed, halved lengthwise, if thick, and cut into 2-inch/5-cm lengths
  • ¾ cups /120 grams fresh blueberries
  • ½ cups /100 grams granulated sugar
  • 1 tablespoon tapioca flour (or cornstarch)
  • Finely grated zest of 1 small orange
  • teaspoons salt
  • 1 large egg
  • 2 teaspoons water
  • 1 tablespoon demerara sugar
In This Recipe
Directions
  1. To make the cream cheese pastry: Cover the cubes of butter in plastic wrap and place in the freezer for about an hour to freeze solid. Place the flour, salt, and baking powder in a resealable freezer bag and freeze for 30 minutes.
  2. Tip the flour mixture into the bowl of a food processor and process for about 30 seconds to combine. Add the cream cheese and process for another 20 seconds, or until the mixture has the consistency of coarse breadcrumbs. Add the frozen butter cubes and pulse to form crumbs. They’ll be uneven in size—some the size of peas and some a bit larger—but that’s fine.
  3. Add 2 tablespoon of the heavy cream and the vinegar and pulse until the dough starts to hold together; add the remaining 1 tablespoon cream if the dough needs it. Tip onto a clean work surface and use your hands and knuckles to press the mixture until it holds together in one piece. Cover the pastry loosely in plastic wrap (or put it in the bag you used to chill the flour) and press to flatten it into a disk. Place in the fridge for 45 minutes (or up to 2 days).
  4. Preheat the oven to 400°F/200°C.
  5. To make the base and filling: Roughly crush the Amaretti cookies in a small bowl. Add the granulated sugar, flour and cinnamon and set aside.
  6. Place rhubarb, blueberries, ½ cup granulated sugar, 1 tablespoon tapioca flour or cornstarch, orange zest, and ⅛ teaspoons salt in a medium bowl. Toss gently to combine and then set aside.
  7. Remove the disk of pastry rom the fridge 10 minutes before you want to roll it, so that has been lightly dusted with flour. Roll out evenly into a large circle, about 15 inches wide and ⅛ inches thick. Trim edges to create a rough circle, then transfer it, along with the parchment paper (it is too soft to transfer alone), onto a large baking sheet. Sprinkle the base in a 10-inch circle over the middle of the pastry. Spoon the fruit filling on top of the crumbs and then carefully draw the pastry border up and over the fruit-filled center of the galette exposed. If the pastry has become too soft or warm during the process, place the galette in the fridge to chill for up to 1 hour before baking.
  8. To make the glaze: Beat the egg with the water in a bowl and brush all over the outside of the pastry, then sprinkle with the sugar.
  9. Bake for about 40 minutes, rotating the baking sheet halfway through, or until the galette is golden. Remove from the oven and set aside on a wire rack to cool before serving.

See what other Food52ers are saying.

18 Reviews

[email protected] July 19, 2021
This was quite good, but would be truly excellent with more fruit filling. Although my dough never achieved the breadcrumb look described, it still resulted in a wonderful crust. Someone at Food52 should correct the recipe, as Lisa (below) already pointed out, where, in step 7, it says "Remove the disk of pastry from the fridge 10 minutes before you want to roll it, so that has been lightly dusted with flour. " Makes no sense.
 
TroyBoy July 10, 2021
can you please clarify: "Sprinkle the base in a 10-inch circle over the middle of the pastry." Sprinkle the base with what? The Amaretto cookies?
 
judy June 9, 2021
Wonderful. EST country open “pie” I’ve made
 
Reenie May 25, 2021
This is the best galette I’ve ever made. Got some rhubarb in my farm share and wanted to actually use it this year. I took advice from the comments and cut my rhubarb up a bit smaller. The taste is amazing; sweet and tart, but not overwhelmingly tart. I couldn’t find amaretti cookies, the closest thing the store had was biscotti and those worked just fine. I made whipped cream from the extra heavy cream left over. It’s almost half gone already and I just took it out of the oven an hour ago.
 
Ben S. July 20, 2020
I was a bit disappointed with this recipient tbh. I think reducing the size of the rhubarb pieces would have helped a lot. I also would use lemon juice instead of cider vinegar and instead of using the cookies, just use what they are made of; sugar, almond flour, and almond extract.
 
Ben S. July 20, 2020
I was a bit disappointed with this recipient tbh. I think reducing the size of the rhubarb pieces would have helped a lot. I also would use lemon juice instead of cider vinegar and instead of using the cookies, just use what they are made of; sugar, almond flour, and almond extract.
 
Becky M. September 11, 2019
Is anyone still responding to this? Frozen Rhubarb and any corrections to original recipe? Thank you so much!!!!
 
Doris L. May 6, 2018
Please clarify instruction #7. Looks fabulous and can’t wait for rhubarb season to start here.
 
loyalt May 6, 2018
The recipe says 1/8 tsp. I am making this for a shower tomorrow. Crust is in the fridge. Might also make one with blackberries instead of blueberries.
 
Amy May 6, 2018
Thank you, don’t know how I missed that.
 
Amy May 5, 2018
Pie crust directions call for baking powder but it is not listed in recipe. How much baking powder should I add.
 
Amy May 6, 2018
Don’t know how I missed that. Thank you for quick response.
 
Gail May 2, 2018
Is there any reason why I couldn't use shortbread cookies instead of the Amaretti? Thanks,
 
judy June 9, 2021
I used gluten free ginger cookies that I had and they crumbled well. The ginger added a nice slight flavor
 
Lisa May 2, 2018
What does this mean in step #7? "Remove the disk of pastry rom the fridge 10 minutes before you want to roll it, so that has been lightly dusted with flour. "
 
judy June 9, 2021
Remove the disk = when you have made the pie galette dough you roll it opinto a ball and shape into a “disk” shape w your hands and a rolling pin. About 6”, smooth the edges with your hands and have the disk even in height best as you can, stash in fridge and then roll out gently. Helps to keep the butter and cream cheese in pieces that give you the crunch. I us3d sour cream for the cream cheese no problem.
 
loyalt May 2, 2018
Can you use frozen rhubarb with this recipe or would it be too much potential liquid? Trying this recipe for a shower this coming weekend!
 
judy June 9, 2021
Try thawing it out in a caOllender so any excess water will drip out