Rhubarb and Apricot Galette
fruit (vegetable) desserts forever
It has been almost 10(!) years since my first book, Sweeter off the Vine, came out. It is full of recipes for my first love, fruit desserts, and so many photos. I traveled to my parent’s garden in Seattle, upstate New York, Connecticut, and down to Oregon to photograph farms and fruit growing on the vine. Sweeter off the Vine was not my best seller by a long shot, but I am so proud of that book and the recipes in it. At the last minute I even got to add more pages to the book so we could showcase more photography. What a dream!
It was around that time I fell in love with galettes. Rustic, juicy, open-faced pies are imho the very best (and easiest) way to celebrate seasonal fruit. Rhubarb isn’t exactly a fruit (ok it’s not a fruit at all) but its tart flavor makes it a perfect candidate to bake into a galette.
Here’s how I slice rhubarb into skinny little batons for a galette. It takes a minute, but they cook evenly and look fab.
Rhubarb is quite tart and in this recipe I’ve paired it with a bit of apricot jam both on the base of the dough and on top as a glaze to make sure it’s extra juicy and delicious. You don’t have to glaze the top, but he extra step of glazing the fruit makes it look so beautiful.
The pie crust is simple and straightforward and you don’t need any fancy equipment to make it. I made this batch with salted butter (shhhhh) and dare I say it was even more delicious than usual. Just make sure to give it at least 2 hours to hydrate and chill before you roll it out and bake it. Bake the galette until it is deep golden brown, maybe a little darker than you think, and the juices are bubbling all of the way through. It should make an audible CRRRRUNCH sound when you slice into it.
The galette in these photos could have baked a little longer, but I was getting impatient. It was still golden and sturdy when I sliced it thank goodness. Don’t forget the vanilla ice cream.
