RHUBARB
GALETTE
WITH VANILLA CREAM
Rhubarb Galette with a crispy crunchy Phyllo crust. Served with a cold vanilla custard.
Total Time : 1 hour 20 min.
Rhubarb Galette
Ingredients
- 4 cups rhubarb (About 1 ¼ lb), sliced ⅙ inch thick
- 1 tsp vanilla extract
- ¼ tsp salt
- ¼ cup brown sugar
- ½ cup regular sugar
- ¼ cup cornstarch
- 1 tbsp melted butter
- 7 tbsp melted butter
- 10 sheets of phyllo dough (see note 1 and 2)
Instructions
- In a large bowl, combine the rhubarb filling ingredients. Set aside.
- reheat oven to 400F
- Reserve 1 tbsp butter, set aside. Mix in 1 tsp sugar to the remaining butter.
- Brush some melted onto your sheet tray. Place a sheet of phyllo vertically onto the sheet tray. Brush with butter, then place a sheet of dough horizontally onto the tray. Brush with melted butter (including the dough that is hanging over the tray).
- Next, place a sheet diagonally (If the vertical and horizontal pieces form the 12/6 and 3/9 positions of a clock, this would be at the 1:30/7:30 position) and brush with butter. Place the next sheet at the 4:30/10:30 position (watch my linked video if this is confusing!)
- Repeat until you’ve stacked 10 sheets of dough. At this point, you will have finished all your sugary butter.
- Give the resting rhubarb mixture a stir and scoop it into the center of your dough (liquid and all).
- Slightly spread out the filling, then scrunch in the sides of the dough to meet the edges of the filling. Play around with it to get it looking how you like. Brush the reserved butter onto the crust.
- Bake for 35-40 minutes. If the top of the crust is getting too dark too quickly, you can lay strips of foil onto the crust to prevent burning.
- Let the galette rest for 30 minutes before slicing and serving with cream.
- To reheat, place it in a 350F oven for 5 minutes.
Notes
Note 1: I prefer the #4 phyllo for this recipe as it’s a little lighter and flakier. #4 is what most large supermarkets sell, but if you’re going to a specialty market, you’ll have a choice of thickness.
Note 2: You want to thaw your phyllo slowly to prevent cracking. Ideally, place it in the fridge the night before, and on your counter an hour before you start cooking. If you forgot, or are making the recipe last minute, you can thaw it on the counter for a few hours until it’s soft. Do not remove it from the packing until you’re ready to assemble. It will get dry and hard to work with if it’s exposed to air for too long. You can repackage and freeze the leftover phyllo.