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Sunday, 23 January 2011

Rhubarb Galette

Okay, so I found the secret to make an ultradelicious crust
that secret has a name, and that name is: Cornmeal. 
Oh yeah, by adding cornmeal to your pastry you'll be adding more than just flour... you're adding
I promise.

Rhubarb is pretty hard to find, some of you may remember my last post using Rhubarb was some time ago. And well, the reason for that is that it's too hard to find sometimes. You have to know where to look, and isn't it great that I now know? 
I'll be making a post of my every once in a while visits to Mexico's food jackpot. 
El Mercado de San Juan. 
You'll find everything there, from all sorts of meat to Rhubarb! Or Butternut squash! And this really really exquisite parmaham tortitas...
You know, the sort of things you don't get from your regular supermarket. 
Okay Okay enough talk, lets head to the recipe!

Rhubarb Galette. 

First you need to make your Cornmeal Pate Brisee (which is just fancy words for Ultradelicious crust!)

2 cups of all-purpose flour. 
1/2 cup of cornmeal. 
1 teaspoon of salt. 
about three tablespoons of sugar.
2 sticks of unsalted butter. 
1/4 to 1/2 of ice water. 

Okay so put the flour, the cornmeal, salt and sugar in and mix until combined. 
Add the butter and mix it until it resembles a coarse meal. 
With your mixing machine running add the ice water just until the dough holds.
Turn the dough in a clean surface and wrap the dough with cling film. Flatten them to form a disk. 
Refrigerate for an hour up to a day before you use them. 

Rhubarb Galette. 

1/4 cup of all purpose flour, plus more for work surface. 
1/2 recipe Cornmeal Pate Brisee
1 pound of Rhubarb, sliced. 
Juice of half a lemon. 
1/4 cup granulated sugar. 
Pinch of salt. 
Pinch of Ground Cinnamon. 
One freshly ground nutmeg. 

Preheat oven to 375 degree. 
In a lightly floured surface roll the dough into a disk. 
Next work the Rhubarb... 
Place it a bowl the rhubarb and add the lemon juice and toss to combine. 
In a medium bowl whisk together the flour, sugar, salt, cinnamon and nutmeg until well combined. 
Add the sugar mixture to the rhubarb and toss until well coated. 
Then add the Rhubarb to the pastry, place it right in the middle. Remember the Galette is a really rustic kind of pie/tart so don't worry if it doesn't look stylish. 
Once you place the Rhubarb in the middle of the pastry fold fold the borders, overlapping when necessary. 
Transfer to fridge for 20 minutes. 
Bake for 60-55 minutes.