Friday, January 11, 2013

In the face of calamity, go boldly (foolishly) forward!

So-- today I decided to kill two rhubarb galettes. I'm actually in the midst of the murder, as I type. You wouldn't believe how badly I followed this recipe, and the whirlwind of anarchy that surrounded this foiled attempt at baking. (I won't go into too much detail, but I ended up with "weird" surfer hair and a huge split up the back of the vintage pencil skirt I was wearing... because I jumped out of the shower to save these galettes and didn't have a chance to blow-dry until it was much too late and things had gone all wavy and wonky, and then minutes later, I bent over too quickly for a "distraction toy" as Jules's patience waned at the end of my baking, and ripped my skirt from hem to waist band.)

Needless to say, around 4 o'clock today, things were looking a little hairy in Brooklyn...

I'm not sure how things got so off track with this recipe, but I'm guessing it had something to do with:

  • the cold I'm battling
  • the 5-month old I was entertaining while attempting to bake (dancing, singing, and reading a recipe is a lot to juggle simultaneously!)
  • running the dog out for a walk in between the dough-making step and the galette-making step
  • trying to get some actual work done
  • just plain stupidity (yep. That's a big one.) 

However, things are actually looking pretty decent in the oven, after a great deal of perseverance, so maybe all is not lost (well, except for the skirt...) It speaks volumes of a recipe that you can do everything wrong and still have things come out reasonably right, so I guess I give this two times the recommendation that I might otherwise offer, in that it's evidently fool proof as well.

Read this recipe closely and you're likely to have an easier time making these galettes than I had.


  • 1/4 cup all-purpose flour, plus more for work surface
  • 1/2 recipe Cornmeal Pate Brisee
  • 1 pound rhubarb, sliced 1/2-inch thick
  • Juice of 1/2 lemon
  • 3/4 cup granulated sugar
  • Pinch of salt
  • Pinch of ground, cinnamon
  • Pinch of freshly grated nutmeg
  • 1 large egg, beaten
  • Turbinado or sanding sugar
  • 1 tablespoon unsalted butter, cut into small pieces


  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside.
  2. On a lightly floured work surface, roll out dough to a 14-inch round, about 1/8-inch thick.
  3. Place rhubarb and lemon juice in a large bowl; toss to combine. In a medium bowl, whisk together flour, sugar, salt, cinnamon, and nutmeg until well combined. Add sugar mixture to rhubarb and toss until well coated. Arrange rhubarb mixture on top of dough, leaving a 2-inch border all the way around. Fold border over the fruit mixture, overlapping where necessary and pressing gently to adhere the folds. Brush edges of dough with egg, sprinkle with turbinado or sanding sugar, and dot with butter. Transfer to refrigerator and chill 15 to 20 minutes.
  4. Bake until crust is deep golden brown and juices are bubbling, 55 to 60 minutes. Transfer baking sheet to a wire rack to cool the galette. Serve warm or at room temperature.

In my opinion, serve warm, with ginger ice cream! Delicious! 

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