Tuesday, April 27, 2010

Apple Rhubarb Galette

I can't resist buying the new fruits and veggies that are coming into their season even if I have no baking plans. Last night I remembered the rhubarb I bought on Saturday in my fridge and decided to see how quickly I could put something together with it. I went to my trusty Mark Bittman pie crust recipe (easy for me because it's basically one cup flour, one stick butter + ice water and a little seasoning, in this case some maple crystals and a pinch of salt), sautéed the rhubarb with some apples in a tablespoon of butter, added some more maple crystals and baked at 375 for about 35 minutes. Before I put it in I drizzled some olive oil over the edges because I just couldn't resist. What is wrong with me???  I might sauté the filling a little less or not at all next time and add a bit more sweetener, but I have to say, this was the perfect breakfast treat today. Serves 4 easy. 


  1. You are righteous for crisping the edges with olive oil! It looks amazing and it's causing a serious craving. That crust looks perfect. I'll have to try his recipe when I make this (maybe for dinner tonight).

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  3. Jodita-
    I think using OO in place of butter or a combo of coconut oil and olive oil might be a nice blend too (flavor + a little saturated fat). I am definitely an olive oil addict. I know I'm not from southern Europe in this life, surely in another...