Rhubarb Galette

Name: Rhubarb Galette
Yield: Makes 6–8 servings
Ingredients: 3 tablespoons sour cream; ⅓ cup ice water; 1 cup all-purpose flour; ¼ cup yellow cornmeal; ½ teaspoon salt; 7 tablespoons butter, sliced and frozen; 2 tablespoons Rhubarb Jam (or store-bought); 2 cups chopped rhubarb (about 3–5 medium-size stalks, cut into ½-inch pieces); 2 cups chopped rhubarb (about 3–5 medium-size stalks, cut into ½-inch pieces); 1 cup fresh raspberries; 1 tablespoon lemon juice; 1 tablespoon instant tapioca; Sugar

Preparation info

Makes
6–8
servings

Difficulty
Easy

Appears in

Rhubarb

By Corrine Kozlak

Published 2019

About

Ingredients

3 tablespoons sour cream
⅓ cup ice water
1 cup

Pie
Vegetarian

Method

Whisk together sour cream and ice water in a small bowl. Place flour, cornmeal, 1 teaspoon sugar, and salt in the bowl of a food processor with a metal blade; pulse twice to combine. Add frozen butter pieces, and process until butter is pea-sized and mixture is crumbly. With the machine running, add sour cream mixture until a soft dough forms. Remove dough and form into a disk; wrap tightly in