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I’m always looking for easy & fast dishes … also dishes which can be prepared w/o using too many pots & pans & other kitchen equipment which need to be cleaned excessively later. So I admired the easy way of galettes for rather a long time – & now I decided to give it a try.
For my 1st approach I chose a very simple galette w/ few ingredients. It’s rhubarb season at the moment so I thought a sweet galette w/ fresh rhubarb would fit into my project nicely.
How to prepare a galette?
You need a baking tray & baking parchment. W/o any fuss you roll out the pastry & pile the fruit in the middle. Then you fold in the rim – that’s the whole process.
What do we need?
I roamed my cookbooks & was happy to find a galette approach in Meike Peters’ 365 cookbook .
So I assembled:
- fresh red rhubarb
- vanilla sugar
- lemon juice
- an egg
- … & a bowl w/ flour, butter, sugar for the pastry.
W/ my hands I crumbled & kneaded the pastry until all was combined. Then I wrapped it in cling foil & let it chill in my fridge (fresh department at about 0° C) for about 30 min.
In the meantime I cleaned & trimmed the rhubarb; I cut it lengthwise & afterwards in pieces of about 4-5 cm. The rhubarb was mixed w/ the sugar, the flour & the lemon juice.
Preheat the oven to 180° C w/ fan. The baking tray should stay in the oven!
I put the pastry between 2 sheets of cling foil & rolled it out … Seriously: I tried to get it almost circular!
Finally I removed the upper sheet of cling foil & covered it w/ baking parchment instead. Then I turned it over & removed the other sheet of cling foil.
I put all the rhubarb mess in the center of the pastry.
I folded in the rim.
Now the egg … I almost forgot about it!
Just whip the egg, brush the egg wash all over the folded rim & add some sugar.
Now it’s time for the oven session of about 30 min.
(Open the oven, pull out the baking tray & let the baking paper w/ the galette slip onto the hot baking tray.)
… & voilà!
I really admire all these galettes which are …
- symmetrical (e. g. the 5-rim-approach!)
- optically a feast (i. e. not such a mess like mine!) w/ the fruit arranged after a geometrical pattern.
My 1st galette is more the hand-made type, the fast approach … (Does it matter? It was just delicious … still warm … juicy … )
- 200 g all-purpose flour
- 1 tbsp sugar
- ¼ tsp salt
- 125 g butter
- 2 tbsp cold water
- 300 g rhubarb (cleaned, trimmed)
- 80 g vanilla sugar
- 1 tbsp all-purpose flour
- a pinch of salt
- 1 tbsp lemon juice
- 1 tsp vanilla sugar
- 1 egg
- Put all ingredienst for the pastry in a bowl & mix & knead w/ your hands until all is combined.
- Form a plate or a ball, wrap in cling foil & put it in the fridge (fresh section) for about 30 min.
- In the meantime clean & trim the rhubarb; cut it in pieces of about 4-5 cm & cut each piece lengthwide once or twice.
- Add all the other ingredients & mix thoroughly.
- Preheat the oven to 180° C w/ fan. Place a baking tray in the oven.
- Flatten the pastry w/ a rolling pin between layers of cling foil until alomost round w/ a diameter of about 30 cm.
- Remove the clingfoil on top & add a sheet of baking paper. Turn over & remove the rest of the clingfoil.
- Add the rhubarb mess in the middle & leave a rim of 4-5 cm.
- Fold in the pastry.
- Whip the egg & brush the pastry generously w/ the egg wash. Add some vanilla sugar on top.
- Move the galette on the baking parchment carefully onto the hot baking tray & let it bake for about 30 min.