I made my first galette this weekend, with some of our rhubarb. It’s definitely nothing to brag about, but it’s super tasty!
I followed this recipe for the filling (I increased all quantities by half again and added vanilla bean), and then I lazily improvised a gluten free crust (I sort of regretted the lazy improvisation in the end).
One thing I liked about this particular recipe was it called for a fair amount less sugar than what seems typical for rhubarb. It was plenty sweet yet still left room for the tartness of the rhubarb to really shine through.
I don’t know what I was thinking, but when it came time to make the crust I just subbed straight rice flour for all-purpose. I guess I just wasn’t thinking at all. As soon as I started processing the butter in I realized what a goofy idea that had been. I added a couple tablespoons of flax meal at the last minute, but really, it didn’t make much difference. I should also mention that this is the first time I have attempted to make anything even remotely like a pie crust in maybe 12 years.
The crust did roll out okay, but would immediately crumble when touched.
It’s hard to go too far wrong with butter, flour, sugar and fruit though. And when scooped into a dish, it reminds me more of crisp than pie or galette. Next time I will make a real gluten free pie crust. I even found one for dummies ; )