Delicious Rhubarb and Blueberry Galette
A rustic, free-form pie that combines tart rhubarb and sweet blueberries in a flaky crust, perfect for any occasion.
Ingrédients
Filling Ingredients
- 1.5 cups rhubarb, chopped
- 1 cup blueberries
- 0.5 cups sugar Adjust based on preference
- 1 tablespoon cornstarch Can substitute with flour or tapioca starch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 pinch salt
Crust Ingredients
- 1 egg for egg wash Can be replaced with a dairy-free option
- 1 tablespoon milk For egg wash, can use a dairy alternative
Instructions
Preparation
- Gather and measure all your ingredients. Wash and chop the rhubarb into small pieces, and rinse the blueberries under cool water.
Cook the Filling
- In a large mixing bowl, combine the chopped rhubarb, blueberries, sugar, cornstarch, vanilla extract, lemon juice, and a pinch of salt. Stir gently and let it sit for about 10 minutes.
Roll Out the Crust
- Unroll the pre-made pie crust on a lightly floured surface. Roll into a 12-inch circle with an even thickness.
Assemble the Galette
- Spoon the fruit filling into the center of the rolled dough, leaving a 2-inch border. Pile the filling high.
Fold the Edges
- Fold the edges of the crust over the filling, creating pleats for a rustic look.
Egg Wash Preparation
- In a small bowl, whisk together the egg and milk for the egg wash.
Brush the Crust
- Apply the egg wash gently over the folded edges of the crust.
Bake
- Preheat the oven to 400°F (200°C) and bake for 30-35 minutes until edges are golden and filling bubbles slightly.
Cool and Serve
- Allow to cool slightly before slicing and serve warm with vanilla ice cream or whipped cream.
Notes
Store leftover galette in an airtight container in the refrigerator for up to three days. This dessert can be frozen for up to three months.