I had a little pie crust left over from making strawberry rhubarb pie last weekend, so I made a little galette. Galettes are great when you either don't have a pie tin/plate, you only have a little pie dough, or you want something a little more rustic You also get a little extra crust, which is always tasty. This one was great. It's a little sweet, tart, and the dough with the cornmeal makes such a flaky crust. I served it with some fresh strawberry ice cream and is was an amazing, summery dessert.
3 small rhubarb stalks, cut into 1/2 inch pieces.
3 tbsp sugar
1/2 tbsp corn starch
2 tbsp corn meal
pinch of cinnamon
pinch of salt
1 tsp lemon juice
a little milk and sugar
Directions:
Preheat oven to 400. Roll out the pie dough into a rough circle.
Top the middle with cornmeal. This helps soak up the juices.
In a bowl, mix the rhubarb, sugar, corn starch, cinnamon, salt, and lemon juice
Toss to coat and pour it onto the cornmeal.
Fold up the edges around the dough. I had a little extra again so I made one with jam. If the dough does not feel cold, pop it in the fridge for a few minutes.
Brush the dough with milk and sprinkle with sugar. Put in the oven.
Bake for about 40 minutes, or until the dough is nice and browned and the middle is soft.
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