Rhubarb Apricot Galette
When we had Mom and Dad over for dinner last week, I was planning to make this rhubarb ginger galette that Garrett McCord guest authored on Simply Recipes. However, when I started cutting up the rhubarb, I realized that some of it had gone bad, and I didn’t have enough fruit to make it, so I ended up using about 1/3 apricots which Mom had brought us from the tree at her house. I also neglected to buy ginger root, so I substituted a bit of ground ginger instead, which I’m sure wasn’t as gingery, but was still delicious.
A galette is a sort of a pie without the pie pan, so the edges are just folded up to hold in the fruit. (The word galette can also mean a crepe filled with savory filling, and often using a buckwheat dough.) The apricots and rhubarbs were a delicious combination. I know strawberry is the more traditional accompaniment to rhubarb, and I don’t think I’ve ever actually had it, but it’s never appealed to me. It just seems like strawberries would be too sweet to pair with rhubarb. I’m used to the pies my mom always makes my dad on his birthday with just straight rhubarb, nice and tart. However, rhubarb and apricots do make for a nice pair. The apricot is just sweet enough, but with plenty of that great, mouth-puckering rhubarb flavor still shining through. Delicious! As you can see, we gobbled this one up too quickly for me to get any pictures except of the one leftover piece. I ate it for dessert a couple days later, but I must say, it would’ve made an excellent breakfast, too.
What kind of filling do you like in your fruit pies?
Rhubarb Apricot Galette
adapted from Garrett McCord
Serves: 6
1 pate brisee crust
2 c rhubarb stalks, cut into 1/4″ slices
1 c fresh apricots, pitted and cut into chunks
3/4 c sugar
2 T flour
zest of one lemon
1/2 t ground ginger
1 t vanilla extract
1 T butter
Combine fruit, sugar, flour, zest, ginger, and vanilla. Let the fruit macerate at least fifteen minutes. Preheat the oven to 375 F. Roll out the dough to a 13″ round. Place the dough on a greased baking sheet. Mound the filling in the middle with a slotted spoon, leaving behind the extra liquid (if you forget this part, you may end up with liquid leaking out and burning around it in the pan like mine did, but I promise the galette will still be delicious). Leave a 2″ border of crust all the way around. Dot with butter. Fold up the edges, creasing and overlapping to hold in the filling. Bake for 35-40 minutes, until the filling is bubbly and the crust is golden brown. Cool on a rack at least thirty minutes before serving.
If you like this, also try…
- Rustic Apricot Tart from Simply Recipes — Delicious apricot filling with unusual spice combination, and cooking it on the grill is perfect for summer!
- Rhubarb Tart from La Tartine Gourmande — this one’s been on my list of things to try for ages. If you give it a shot, let me know how it turns out.
- Ginger Cupcakes with Rhubarb Filling from Vanilla Garlic — anything with rhubarb sounds good to me, though I haven’t had a chance to try this one yet either
