Last week I wandered through our organic garden to pick bright red raspberries for breakfast. But then I noticed several rhubarb stalks were ready and begging to be made into something delicious. And so I went into the kitchen and created the most beautiful thing.
Raspberry and rhubarb are in season right now so raid your garden or your friends’ and make this perfect summer treat. There’s also a little recipe for some sweet cream cheese to go on top this bad boy.
Ingredients
Makes 2 galettes.
Serves 8
Galette Ingredients
phyllo dough sheets
3/4C raspberries
2 1/2C chopped rhubarb
1/2C butter
1C sugar
1/8C cornstarch
3 packed tbsp brown sugar
pinch sea salt (optional)
Sweet Cream Cheese Topping Ingredients (not pictured)
6tbsp cream cheese
3tbsp milk
6tsp icing sugar
3tsp vanilla
Method
Prep Time: 25 minutes
Cook Time: 30 minutes
Step #1: Preheat oven to 350F
Step #2: In a small saucepan, melt the butter over low heat with 2tbsp brown sugar. Mix and heat until brown sugar dissolves (may not entirely, that’s okay).
Step #3: In a medium sized bowl mix raspberries, rhubarb, white sugar, cornstarch, half the butter mixture and a pinch of salt if desired. Mix thoroughly.
Step #4: You’ll need 8 phyllo sheets per galette. Mine were long rectangles (about 2ft) so I took 4 and cut them in half. Start with the first layer and lay in landscape orientation (long side horizontal) on a flat surface. Brush melted butter mixture on phyllo dough. Lay next sheet in portrait orientation (long side vertical) and brush with melted butter. Continue alternating layers and brushing with butter.
Step #5: When all 8 layers are buttered, scoop half the fruit mixture into the centre of your dough. Start with a corner and fold the dough inward then turn the edges out. Continue all the way around.
Step #6: Brush remaining butter on top to cover all the phyllo. Sprinkle 1tbsp brown sugar on top of galette and, if desired, sprinkle rock sea salt as well.
Step #7: Bake in preheated oven for 30 minutes.
Step #8: While they’re baking, blend all sweet cream cheese ingredients together with a hand blender or other small blender (I used my magic bullet). Done.
Step #9: When ready, remove galettes from the oven and allow to cool. Cut into pieces and serve with a delicious heaping spoonful of sweet cream cheese topping.
This treat didn’t last long. We kept one and I gave the other to my parents. They ate it all and when we got home so did Ryan and I. I say serves 8 because each galette cuts into 4 small pieces, but be warned, you may want to eat it all!
Do you have a garden? What treats do you like to make with what you grow?
Linked up with Carole’s Chatter
Yes that’s probably the most beautiful dessert I’ve seen. And I still haven’t ever had rhubarb!
oh you need to get on it! Pick yourself up a rhubarb strawberry pie now! (or these ingredients to make this recipe ;p)
I will definitely make this dessert. We too have raspberries and rhubarb in our garden. Not quite ready yet – hopfully before I head south!
And…..I use your muesli recipe and have it for breakfast every morning – mmmm, good. Thanks for that, Tanya.
So glad to hear my recipes are getting some use!
This looks scrumptious! I love galettes and to make one with phyllo dough is such a great idea!
It’s so much easier and just as incredibly tasty!
Assuming actually 350F not C?
Oh my goodness yes! Changing that now. Thanks for bringing it to my attention!
When do you transfer the phyllo dough to a baking sheet? and what sort of sheet or pan do you use?