Ingredients
- Pate Brisee (page 322; do not divide into 2 disks)
- All-purpose flour
- for dusting
- 1 1/2 pounds trimmed rhubarb
- cut into 1/4-inch pieces (about 5 cups)
- 8 ounces (about 1 1/2 cups) fresh raspberries
- 1/4 cup cornstarch
- 2 cups granulated sugar
- Coarse sanding sugar
- for sprinkling
Instructions
- Divide dough evenly into 8 pieces.
- On a lightly floured surface, roll out each piece to a 7-inch round, 1/8 inch thick.
- Transfer rounds to 2 large parchment-lined rimmed baking sheets, arranging several inches apart.
- (If rounds become too soft to handle, refrigerate until firm, about 20 minutes.)
- In a large bowl, toss to combine rhubarb, raspberries, cornstarch, and granulated sugar.
- Cover each round of dough with a heaping 1/2 cup rhubarb mixture, leaving a 1-inch border.
- Fold edges over rhubarb filling, leaving an opening in center; gently brush water between folds, and press gently so that folds adhere.
- Refrigerate or freeze until firm, about 30 minutes.
- Preheat oven to 400F.
- Brush edges of dough with water, and sprinkle with sanding sugar.
- Bake until crusts are golden brown, about 30 minutes.
- Reduce heat to 375F, and bake until juices bubble and start to run out from center of each galette, 15 minutes more.
- Transfer to a wire rack, and let cool completely before serving.
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