Spring, especially early spring, signifies the arrival of one of the earliest fruits to arrive in the garden: rhubarb. And as I have forever been a fan of rhubarb tarts and especially strawberry rhubarb tarts and pies, I heard a rumor while listening to my weekly favorite podcast The Splendid Table of a new combination with rhubarb that I couldn’t wait to try: blueberries and rhubarb. What? It couldn’t be! Another delicious combination that melds the tart stalk with the sweet delicate berry? I was on board to give it a try, and the results did not disappoint.
I scoured the internet for recipes and found they were as varied as people, so I returned to my tried and true recipes for rhubarb tarts and made a few simple changes regarding amounts, but just a few.
Key things to remember for ultimate flavor:
- Fresh is best! Period.
- Do not put the blueberries in the refrigerator after bringing them home from the market. You will be tempted, but do not do it. Flavor will be lost.
- Keep it simple: chill the dough before rolling it out, this recipe is buttery and just enough sweet it will knock your socks off and buy fresh, local fruit in season.
- It’s okay if you combine more than 1 1/2 cup of either fruit, just make sure they are equal to each other.
Blueberry Rhubarb Galette
yield: 4-6 mini galettes, or one galette
- 1 1/2 cup fresh blueberries (a carton found at the market)
- 1 1/2 cup diced rhubarb
- 1/2 cup light brown sugar
- 1 tsp orange zest (lemon zest can be substituted)
- 1/4 cup flour
- 1/2 cup unsalted butter
- 1 cup flour
- 1/8 cup sugar
- a pinch of salt
- 2-3 Tablespoons chilled water
- 2 Tbs sugar
- 2 Tbs brown sugar
- 1/3 cup flour
- 1/3 cup oatmeal
- 3 Tbs unsalted butter – melted
- Make the pastry either with a food processor or a pastry cutter or a fork. Add the butter (cubed), flour, sugar and salt, mix until a cornmeal-like texture appears. Add the water gradually (you may need more or less depending upon the humidity of where you live). Watch the dough. It should become just like pea-size pieces gradually, but not sticky. You want to have some attachment, but also be loose. Better to be too loose like than too combined. Roll into a ball, warp in plastic wrap and place in the refrigerator for at least 30 minutes.
- Preheat oven to 425 degrees Fahrenheit.
- Combine the filling: rhubarb, blueberries, zest, brown sugar and flour. Gently toss to combine. Set aside.
- Make the crumble: in a small sauce pan, melt the butter on low heat. While the butter is melting, mix the dry ingredients in a small bowl. Once the butter has melted, remove from heat and add the dry ingredients. Mix with a fork to combine. Set aside.
- Remove the dough from the refrigerator. Cut into four (or six – depending upon the size of your galettes) pieces. Roll out the dough on a floured and sugar surface to prevent from sticking. I roll my dough out on a pastry frame (as seen here in this TSLL recipe) or between two pieces of wax paper.
- Place dough for each galette one at a time on a parchment-lined baking sheet. Place the filling into the center of the dough, leaving 1 1/2″ on the edge for folding. Begin to fold the edges up, layering one on top of the other. If you are having a hard time making the dough stick, either remove some fruit or dab a bit of water under each fold. Add a teaspoon of unsalted butter on the top of each fruit pile and then cover with the crumble. If you want a nice, brown crust, brush with egg white. Repeat with each tart. You may need two baking sheets.
- Place in the oven for fifteen minutes. Then reduce the temperature to 350 degrees Fahrenheit for 20 minutes.
- Remove, cool for a 5-10 minutes and then enjoy with or without ice cream!