Rhubarb Black Raspberry Galettes

By carol gorman

Ingredients

• Filling:
• 2 cups cups(500 mL) (500 mL) all-purpose flour
• 1/2 1/2cup cup(125 mL) (125 mL) cornmeal
• 1 1tbsp tbsp(15 mL) (15 mL) granulated sugar
• 1/2 1/2tsp tsp(2 mL) (2 mL) salt
• 1 1cup cup(250 mL) (250 mL) cold unsalted butter, cubed
• 3 3tbsp tbsp(45 mL) (45 mL) sour cream
• 1/2 1/2cup cup(125 mL) (125 mL) Ice water, (approx)
• 1 1cup cup(250 mL) (250 mL) granulated sugar
• 3 3tbsp tbsp(45 mL) (45 mL) cornstarch
• 5 5cups cups(1.25 L) (1.25 L) sliced fresh rhubarb
• 1-1/2 1-1/2cups cups(375 mL) (375 mL) black raspberries or raspberries
• 1 1tbsp tbsp(15 mL) (15 mL) lemon juice
• 1/3 1/3cup cup(75 mL) (75 mL) dry breadcrumbs
• 2 2tbsp tbsp(25 mL) (25 mL) butter, softened
• Glaze:
• 1 1egg yolkegg yolks

Details

Servings 8

Preparation

Step 1

In bowl, mix together flour, cornmeal, sugar and salt ; using pastry blender or 2 knives, cut in butter until in large crumbs. In glass measure, whisk sour cream with water; drizzle over flour mixture, tossing with fork until dough comes together and adding up to 1 tbsp (15 mL) more water if necessary. Divide into 6 pieces. Shape each into disc. Wrap each in plastic wrap; refrigerate for 30 minutes or until chilled. (Make-ahead: Refrigerate for up to 24 hours.)

Filling: Remove 2 tbsp (25 mL) of the sugar and set aside for sprinkling over galettes. Whisk remaining sugar with cornstarch; set aside.

In large bowl, toss together sliced rhubarb, berries, lemon juice and cornstarch mixture.

On lightly floured surface, roll out each disc of pastry to 8-1/2-inch (21 cm) circle, leaving edge ragged. Arrange 3 of each on 2 large parchment paper–lined baking sheets.

Sprinkle centre of each with bread crumbs. Spoon 1 cup (250 mL) rhubarb mixture over top; dot with 1 tsp (5 mL) butter. Lift pastry up over filling to form about 5-inch (12 cm) circle, letting pastry fall naturally into folds around edge and leaving centre uncovered. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Glaze: Beat egg yolk with 1 tbsp (15 mL) water; brush over pastry. Sprinkle with reserved sugar.

Bake in top and bottom thirds of 425°F (220°C) oven for 10 minutes. Reduce heat to 350°F (180°C); bake for 10 minutes. Switch and rotate pans. Bake for about 15 minutes or until filling is bubbly and crust is golden. Let cool on rack for 15 minutes.