Rhubarb Galette w/ house milled Spelt Flour

Crust adapted from: “Sister Pie” by Lisa Ludwinski (the best pie book EVER!)

 

Preheat oven to 400 degrees

Serves 4-6 

Ingredients

Crust with house milled Whole Spelt:

• 1 1/2 cups whole spelt flour
• 1 cup all purpose flour
• 2 sticks cubed unsalted butter
• 2 tsp granulated sugar
• 1 tsp salt
• 1 tablespoon cider vinegar
• 1/2 – 2/3 cup ice water

Rhubarb filling:

• 1 1/2 pounds fresh rhubarb
• 1/2 – 2/3 cup raw cane sugar
• 1 Tb cornstarch
• 2 tsp vanilla
• 1/4 tsp salt

Preparation

Make the dough:

1. Place a couple ice cubes in a 1 cup measure and fill to 3/4 with cold tap water. Stir in apple cider vinegar. Set aside.

2. Stir together flour, sugar, and salt in a large bowl. Add butter, and toss to coat in flour mixture. Using your hands, quickly separate butter cubes, and toss to coat in flour mixture. Either by hand or using a pastry blender, cut in butter, rotating bowl after each cut, until mixture is crumbly with a few larger pea-size pieces of butter, stop to clean blender as needed.

3. Add a generous 1/2 cup of the iced vinegar mixture. Using a scraper, pull flour mixture from one side of bowl to the other until there are no longer visible pools of liquid. Add more liquid if the dough seems excessively dry still. (yes, this takes judgement! You’ll get a feel for it over time, but this is a “goldilocks” situation, too wet is trouble, as is too dry.

4. On a large, clear work surface, gently dump the contents of the bowl onto the table. With a bench knife, scoop up a large handful of dough mixture and press down in the center. Think of stacking the dough over and over, taking the loose crumbly bits from the edges, placing them up top, and pressing down firmly. If dough doesn’t begin to stick together, add additional vinegar mixture, 1 tablespoon at a time, mixing well after each addition. Repeat scooping and pressing until a rough ball of dough forms. (Small amounts of dry are okay, but it needs to come together)

5. For a single, large (8-9″) galette, form a disc and wrap. For 2 smaller galette, divide dough in half. Pat each half into a 1-inch-thick disk. Tightly wrap in plastic wrap and chill for at least 1 but ideally 6-8 hours.

To Roll Pie Dough:

1. Place dough disk on a lightly-floured surface. Pound dough disk about 4 times with a rolling pin to begin flattening. Rotate dough 180 degrees; repeat pounding once.

2. Press and roll the dough to enlarge the disk, starting from the center and pushing out. Flour the surface as needed to prevent sticking. Rotate dough and repeat rolling until it has reached the desired thickness of 1/8 – 3/16 inch.

Prepare the Rhubarb, fill and bake:

1.  Slice the rhubarb into chunks, pretty and decorative, or rough and rustic, both will work! Toss in a bowl with sugar, cornstarch, vanilla and salt.

2. Fill the galette. Place the rolled out dough onto a parchment lined baking sheet. Add the rhubarb filling to the center of the dough and spread evenly, leaving about 2 inches around the edges.

3. Fold edges. Fold the dough over the edges of the filling, pressing at the pleats to keep everything in place. When finished, brush with milk or cream, sprinkle generously with coarse raw sugar. 

4. Bake for 45-55 minutes until the crust is golden brown and crisp and the filling is bubbly and jammy. Some liquid may escape, that’s normal!  Let cool for at least 10 minutes before serving.