Rhubarb, Plum & Rose Petal Galette
I've been on a bit of a baking spree lately. While searching for a job in Missoula, I have been pouring over recipe books, cooking shows and blogs.. like, a lot. One thing that's been popping up on my feed lately are galettes. Galettes are the perfect year round food. They can be fresh and berry filled in the warmer months, or hot and comforting when it's colder. It's surprisingly easy to make and everyone will think you're so fancy if you bring this for your next bbq.
On another note, please let me know if these recipe instructions make sense. I'm starting to bake more and the directions are a lot more complex. If you have any suggestions or feedback, feel free to comment below!!
1 1/4 cups all purpose flour
1 tbs sugar
1/4 tsp salt
7 tbs chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons ice water (or more)
1 beaten egg (for brushing)
3 cups rhubarb, peeled and cut into 1 inch pieces
4 plums, pitted and cubed
1 cup dried or fresh rose petals
1 cup raw sugar
8 oz sour cream or crème fraîche
3 tsp rose
1/2 tsp vanilla extract
Whisk flour, salt and sugar together. Add butter, then mix together with your hands, until dough is course and crumbly. Add 2 tablespoons of water and continue to mix with your hands, adding more water if dough is dry (I added about 5). Once dough is sticky, form into a ball then roll out in a small disk form. Wrap with plastic wrap and keep in fridge for 2 hours or overnight.
Wash and peel rhubarb. Cut the stalks length wise, then in half before cutting inch long pieces. Place rhubarb in a medium size bowl along with rose petals and plums. Mix in sugar, cover and let sit for 30 minutes to an hour.
Preheat the oven to 350˚. Remove dough from the fridge and let it rest on the counter for about 10 minutes before rolling out. Roll dough out on a parchment paper to a 12 inch round. Transfer dough and parchment paper to baking sheet and scoop fruit onto the dough. Leave a 2 inch border of dough alongside the edges for folding. Begin crimping and folding dough around the fruit edges to decorate and contain filling. Brush beaten egg on dough and sprinkle 1-2 tablespoons of raw sugar over the galette. Bake for 1 hour or until crust has browned and started bubbling. While the galette is baking, scoop sour cream into a small mixing bowl and add rose water and vanilla. Place in fridge while galette bakes. Remove galette from oven and let cool for about 20 minutes. Serve hot or cold with flavored sour cream.
This recipe was adapted from Bon Appétit.