Blueberry Rhubarb Galette
I first started baking pies about two and a half years ago, I’ve gone through a pile of different pasty recipes until I tried Stella Parks recipe in Bravetart cookbook. I’ve mentioned this one before, but if you haven’t tried it you really need to. It is the easiest to make, the one challenge for us bread bakers is not to knead. Once I have a dough in my hands I automatically want to knead it, with pastry you really shouldn’t knead it. In fact, I barely bring this together. It is a dry shaggy mass that you will fold and roll out, it comes together eventually though and the less you do to it the better the outcome. You certainly don’t want a tough pastry do you?
In fact until last weekend I hadn’t make any pastry since the fall, once the pandemic started we weren’t seeing friends so with all the bread I’m already baking also eating a whole pie between the two of us was just gluttony. Then last week we saw two friends and tonight we’ll have neighbors over so I needed to make dessert since that is what I’ve invited them over for, an evening on our balcony having wine and then dessert. Galettes are so easy and there is less of it to finish so I don’t feel quite as guilty about making it.
I used 2 cups of blueberries
3 cups of rhubarb.
a pinch of salt
1/2 cup of sugar
dash of cinnamon
2 tbsp of tapioca startch
zest and juice of one lemon.
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I love anything rhubarb! Your blueberry rhubarb galette is mouth-watering. We are in winter still and the rhubarb in our back yard has just started to show new life. Can't wait to do something like yours.
Cheers,
Gavin.
Thanks Gavin, we love anything with rhubarb, something about its tang is just great. I’m surprised the combination of blueberries and rhubarb isn’t more common because it really is a great combination. I’ll look forward to seeing what you bake with your homegrown rhubarb. I was lucky that my friend fedexed me a ton from his garden early this summer so I have more to bake with.
That’s not a combo I’ve tried but I bet it’s delicious! I happen to have both so I will definitely have to try it. I made blueberry zucchini muffins last night and they are delicious. So it’s worth trying different combos, especially with blueberries. I just wish they weren’t so expensive. We get the wild fresh picked to freeze but the price is the through the roof this year.
Yes the wild blueberries are so much better but so expensive. We used to get frozen wild blueberries which I used to use for baking in the winter when I needed a blueberry fix, the ones from PC. The fresh wild blueberries are crazy expensive here in Toronto, I don’t think I’ve ever baked with them. I hope you try the blueberry rhubarb, it is worth trying. It was so funny how during the pandemic I borrow two ebooks on pies and both had blueberry rhubarb pie recipes in them. I’d never seen that combination before and then suddenly two books with this combination. So I knew I had to give it a go. I’ll look forward to your bake with them Danni.
Benny
Ben: I see you are in Canada. I'm surprised they are so expensive, but then, they don't really give the cultivated varieties away either, here. Many years ago, our family camped near the bustling metropolis of Hawk Junction, on the NE corner of Lake Superior. We found wild blueberries growing prolifically on an island in the Michpecoten River. We neglected our fishing responsibilities to pick wild blueberries. They were large, even by domestic standards. It was probably illegal, but I think we brought back about ten lb. of berries. They were wonderful.
I hope you are able to get some. I know there is a scale of flavor for blueberries, with wild on the high end, and frozen IQF on the other. Enjoy them, if you have them!
When we travel to Newfoundland, or at least when we used to be able to travel to Newfoundland, in the late summer during their blueberry season we would be able to walk around almost anywhere outside the city of St. John’s and just pick wild blueberries along the way. It made for a fun hike because you wouldn’t need to bring snacks with you, you could eat your way along the hike having really delicious sweet tiny wild blueberries.
Those used to be my old stomping grounds! I lived in the little French town that was close by. We had blueberries growing everywhere. The deal was that my mom would make a pie if we picked the blueberries. Needless to say, we picked a lot of blueberries! Good times!
I can only drool
when looking at the pies you've posted. I can't make them because my waistline will 
if I eat them.
Yippee
Thank you Yippee, although I’ve made two galettes in the past week I hadn’t had pie in many many months. I am almost ashamed to admit that I probably ate about ⅜ of each of the galettes by myself. I do love pastry.
That's what I meant. I never pay attention to the difference between them until now :-)
I actually prefer pie but because there is more filling and usually more pastry crust. Galette is for those days that you feel too lazy to make a double crust. I didn’t mean to be correcting you I understood what you meant. : )
Was what I used to use to make pies, but I've got to try the one you recommend someday.
That used to be my pie pastry recipe as well that I used until I read about Stella Parks. I wanted to get away from using shortening at the time and was looking for an all butter recipe. I’m actually thinking that I might use half vodka in place of the water next time just to see what effect it might have.
Benny, is this the Stella Parks pastry recipe that you are using? I found it at:
https://www.seriouseats.com/recipes/2016/06/old-fashioned-flaky-pie-dough-recipe.html
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8 ounces low protein all-purpose flour, such as Gold Medal Blue Label (1 2/3 cups; 225g), plus more for dusting
1/2 ounce sugar (1 tablespoon; 15g)
1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
8 ounces unsalted, American-style butter, straight from the fridge (2 sticks; 225g), cold
4 ounces cold tap water (1/2 cup; 115g)
Yes sir Dave, that is the one.