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I Heart Rhubarb Galettes

February 17, 2011

Oh, I am so excited to share this sweet recipe!  I’ve been yearning to make heart-shaped rhubarb galettes since the beginning of February and here they are!  A little after Valentine’s Day, but love is good all year long right?

This valentine goes out to my friend Anna, who lives thousands of miles from me, but spends almost every Sunday morning and afternoon humoring me on skype.

The crust recipe is slightly adapted from Veganomicon. I used a seasonal fruit for the filling.  Instead of looking like darling apple pies, they turned out resembling saucy, cheese-less pizzas.  Well, they taste nothing like pizza!  Crunchy crust with a sweet, slightly spicy, juicy filling.  I was concerned that the filling would run once the galettes entered the oven, but that was not the case.  Should you decide to use frozen rhubarb, be sure to drain the juice and set it aside for another recipe.  Rhubarb syrup perhaps?

Heart-Shaped Rhubarb Galettes
Crust adapted from Veganomicon, Individual Heart-Shaped Apple Galettes
Makes 6, 8-inch galettes

2 c. all-purpose flour
1 Tbsp granulated sugar
1 tsp salt
1/2 c. vegan shortening (I used cold  margarine)
1 tsp apple cider vinegar
1/2-3/4 c. very cold water

1 1/2 c. chopped rhubarb
1/4 c. pure maple syrup
2 Tbsp tapioca starch
1/8 tsp (or 1 pinch) ground clove
1/2 tsp ground cinnamon
2 tsp  vanilla extract

1: In a large bowl, combine flour, sugar and salt. Cut in margarine a few chunks at a time.  Mixture should be crumbly.
2: Dilute vinegar in the cold water.  Combine it slowly, while stirring, into the flour mixture.  Knead a few minutes until all ingredients are well incorporated in the dough.  Roll into a ball, then flatten slightly into a disk and refrigerate dough at least 30 minutes.  (Allow dough to sit out for 15 minutes if it will be refrigerated for a longer period of time.)  
3: Meanwhile, in a blender or food processor, purée rhubarb.  Place in a medium saucepan over medium-low heat.  Mix in syrup. Add tapioca starch 1 Tablespoon at a time and whisk just until lumps have dissolved. Stir slowly, but consistently until mixure begins to thicken. Mix in clove, cinnamon and vanilla. Bring to a gentle boil, then simmer about 8-10 minutes. Stir consistently. Texture should resemble a syrup-like purée with little or no runny juice.  Remove from heat and set aside until filling the galettes.
4: Preheat oven to 425°F 15 minutes before rolling out the dough.  Prepare baking sheet(s) with parchment paper.
5: On a lightly floured surface, roll out dough to 1/4-inch thick.  Use a butter knife to cut out the heart shapes.  (It helps to create a template with wax paper and cut around it.)  Add a little bit of flour, if needed, each time the dough is rolled out. Place the hearts on the baking sheet(s)  and carefully roll the edges of the pastries.  Use a butter knife to score the edges, making a curved, diagonal line every 1/2-inch or so.
6: Scoop out rhubarb and spread it evenly within the rimmed edges of each heart, about 3 spoonfuls for each one.  Bake for 25-30 minutes or until edges are golden brown.

One Comment leave one →
  1. February 17, 2011 9:42 pm

    You’re the best! These look deeeelicious! I only wish I could taste them too!

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