Description
This Rhubarb Blueberry Galette is a rustic and delightful dessert featuring a flaky pie crust filled with a sweet and tart mixture of rhubarb and blueberries. Enhanced with cardamom and finished with a crunchy cinnamon sugar topping, it’s the perfect treat for spring or summer gatherings.
Ingredients
Scale
Fruit Filling
- 3/4 pound rhubarb, chopped (about 3 cups)
- 1 cup blueberries
- 3/4 cup granulated sugar
- 1 tablespoon corn starch
- 1/2 teaspoon cardamom
Crust and Topping
- 1 pie crust (store-bought or homemade)
- 1 egg, beaten
- Pinch of cinnamon sugar or demerara sugar
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it reaches the right temperature for baking the galette evenly.
- Prepare Filling: In a mixing bowl, combine the chopped rhubarb, blueberries, granulated sugar, corn starch, and cardamom. Stir gently but thoroughly to mix all ingredients evenly.
- Prepare Dough: Roll out your pie dough on a clean surface or use a pre-rolled pie crust. Transfer it onto a parchment-lined baking sheet for easy handling and clean-up.
- Add Filling: Spoon the fruit mixture onto the center of the pie crust, making sure to leave a generous 1 1/2 inch border all around for folding.
- Fold Edges: Carefully fold the edges of the pie crust up and over the filling in pleats, creating a rustic edge. Brush the crust edges with the beaten egg to promote browning and shine. Sprinkle the edges lightly with cinnamon sugar or demerara sugar for extra crunch and flavor.
- Bake: Place the assembled galette in the preheated oven and bake for approximately 40 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool and Serve: Remove from the oven and allow the galette to cool for about 10 minutes to let the filling set slightly before slicing and serving.
Notes
- For a crisper crust, chill the pie crust before rolling out.
- Adjust sugar amount based on the sweetness of your fruit.
- Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.
- You can substitute cardamom with cinnamon or nutmeg if desired.
