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Rhubarb & Raspberry Jam Galette
2017-07-13
https://www.metro.ca/userfiles/image/recipes/Rhubarb-&-Raspberry-jam-galette-10599.jpg
PT30M
PT35M
PT1H05M
In a food processor pulse all-purpose flour, whole-wheat flour, white sugar and salt, 6 or so times to combine. Then add butter and pulse 10 more times, or until mixture resembles a coarse meal. Add milk and yogurt and pulse for 60 seconds or until pea size lumps form. Remove and shape in a lump, wrap with saran wrap and refrigerate for a minimum of 2 hours. Can also be made the day before.Preheat oven to 400°F. Lightly flour parchment paper and roll out dough to around a 15 inch diameter – 1/8 inch thickness.In a small bowl microwave raspberry jam for 30 to 60 seconds or until warm and runny. Brush entire up-facing surface of dough generously with jam.Toss rhubarb and brown sugar in a mixing bowl. Place rhubarb onto dough and sprinkle over remaining brown sugar leaving a 2 inch edge. Brush remainder of jam over rhubarb. Fold over dough edge, brush with egg white, slide onto an oven tray and bake for 25 to 30 mins or until golden brown. Let rest for 5 mins and serve with whipped cream, or ice cream, you can also dust with confectioner sugar if desired.
6
0
0
0
0
3/4 cup (180 mL) all-purpose flour
2/3 cup (150 ml) whole-wheat flour
1 Tbsp. (15 mL) white sugar
1/2 tsp. (2.5 mL) Salt
5 1/2 Tbsp. (85 mL) chilled unsalted butter, cut into ½ inch pieces
3 Tbsp. (45 mL) whole milk
1/4 cup (60 mL) Greek yogurt
2 Tbsp. (30 mL) Raspberry jam
4 rhubarb stems, cut into 1 to 2 inch pieces
2 Tbsp. (30 mL) brown sugar
1 eggs (white only)
Rhubarb & Raspberry Jam Galette
6
Servings
0:30
Preparation
0:35
COOKING
1:05
TOTAL TIME
Ingredients
-
3/4 cup
(180 mL)all-purpose flour
-
2/3 cup
(150 ml)whole-wheat flour
-
1 Tbsp.
(15 mL)white sugar
-
1/2 tsp.
(2.5 mL)Salt
-
5 1/2 Tbsp.
(85 mL)chilled unsalted butter, cut into ½ inch pieces
-
3 Tbsp.
(45 mL)whole milk
-
1/4 cup
(60 mL)Greek yogurt
-
2 Tbsp.
(30 mL)Raspberry jam
-
4
rhubarb stems, cut into 1 to 2 inch pieces
-
2 Tbsp.
(30 mL)brown sugar
-
1
eggs (white only)
Preparation
In a food processor pulse all-purpose flour, whole-wheat flour, white sugar and salt, 6 or so times to combine. Then add butter and pulse 10 more times, or until mixture resembles a coarse meal. Add milk and yogurt and pulse for 60 seconds or until pea size lumps form. Remove and shape in a lump, wrap with saran wrap and refrigerate for a minimum of 2 hours. Can also be made the day before.
Preheat oven to 400°F. Lightly flour parchment paper and roll out dough to around a 15 inch diameter – 1/8 inch thickness.
In a small bowl microwave raspberry jam for 30 to 60 seconds or until warm and runny. Brush entire up-facing surface of dough generously with jam.
Toss rhubarb and brown sugar in a mixing bowl. Place rhubarb onto dough and sprinkle over remaining brown sugar leaving a 2 inch edge. Brush remainder of jam over rhubarb. Fold over dough edge, brush with egg white, slide onto an oven tray and bake for 25 to 30 mins or until golden brown. Let rest for 5 mins and serve with whipped cream, or ice cream, you can also dust with confectioner sugar if desired.
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