- 1⅓ cups all-purpose flour
- ⅛ teaspoon salt
- ⅛ teaspoon baking powder
- 3 ounces cold cream cheese, cut into cubes
- ½ cup cold unsalted butter, cut into cubes
- 1½ tablespoons ice water
- 1½ teaspoons cider vinegar
- 5 cups sliced rhubarb (from about 12 stalks)
- 1¼ cups sugar
- 5 tablespoons all-purpose flour
- 2 pinches of ground cinnamon
- 1½ tablespoons unsalted butter
To make the crust, place the flour, salt, and baking powder in a food processor and process for a few seconds to combine. Add the cream cheese to the flour. Process for about 20 seconds, or until the mixture resembles coarse meal. Add the butter and pulse until none of the butter is larger than the size of a pea. Add the ice water and vinegar. Pulse until most of the butter is reduced to the size of small peas, and the mixture holds together when pressed between two fingers. Place the dough onto a work surface, knead it together, and press into a flat disk. Cover the dough in plastic wrap and refrigerate for at least 45 minutes, preferably overnight.
Heat your oven to 375°. To make the filling, blend the rhubarb, sugar, flour, and cinnamon in a large bowl.
Roll out the dough into a 13-inch circle that’s 1/8 inch thick and transfer to a baking sheet. Spread the filling on top, leaving 2 to 3 inches of dough around the edge. Fold the edges over the filling to form a border. Dot with the butter. Bake until the filling is bubbling and the edges are golden brown, about 30 minutes.
Pastry Rules: If there’s a premade pastry dough you like, buy it. Or if you have a favorite pastry recipe, by all means, use that. To feel even more organized, double the recipe and freeze half of the dough so you can easily pull off another galette weeks from now.
About this recipe
Recipe from Food52 A New Way to Dinner: A Playbook of Recipes and Strategies for the Week Ahead by Amanda Hesser & Merrill Stubbs, copyright c 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC.