This rhubarb galette is a masterpiece in my mind. Rhubarb is perfect for making fun geometric patterns like this one. The base is a pie crust covered with rum pastry cream.
It took a surprisingly long time to cut these guys out! I tried doing it by eye and I ended up waisting many pieces and spending a lot of time trying to fit pieces together. I quickly realized that finding anything to help make a perfect right-angle was worth the effort. I ended up using the corner of a piece of paper to measure out the triangles.
The result is a gorgeous, tart and sweet pastry that you can eat like pizza! It's so thin and you won't get any soggy bottoms here because the pastry cream protects the pie crust from the moisture of the rhubarb.
Recipe
Makes: One 10-inch tart Time: 45 minutes + 45 minutes baking
Ingredients
Pie Crust:
1 cup + 2 tablespoons all-purpose flour
½ teaspoon sugar
¼ teaspoon salt
6 tablespoons unsalted butter, cold, cut into small pieces
3-4 tablespoons ice water
Rum Pastry Cream:
2 cups whole milk
2 large eggs
2 large egg yolks
1/4 tsp. table salt
2/3 cup granulated sugar
1 Tbs. dark rum (such as Myers’s)
2 tsp. pure vanilla extract
1/4 cup cornstarch (spooned into a dry measure and leveled)
3 Tbs. cold unsalted butter, cut into pieces
Assembly:
4-5 stocks rhubarb
1 egg
Directions
Pie Crust:
Combine flour, sugar and salt in a large bowl. Add the butter and rub it into the flour with your fingertips until most of the butter is in pea sized chunks. Add 3 tablespoons water and mix; if it is crumbly, add more water, 1 teaspoon at a time until dough comes together. Making sure not to overwork the dough, gather it into a ball. Flatten into a 1"-thick square, wrap in plastic and chill in the refrigerator for at least 1 hour.
Rum Pastry Cream:
Heat the milk in a heavy 3-quart saucepan over medium heat until very hot.
Meanwhile beat the eggs, egg yolks, and salt in a stand mixer on medium-high speed until slightly thickened, about 3 minutes.
Add the sugar, 2 to 3 tablespoons at a time, beating about 30 seconds between additions. Continue beating until the mixture is very thick and pale, another 3 minutes.
On low speed, beat in the rum, vanilla, and cornstarch until smooth. Slowly add the hot milk, just a few drops at first and then in tablespoon-size dollops, beating after each addition just until smooth.
Scrape the mixture into the saucepan used to heat the milk and add the cold butter pieces. Set the pan over medium heat and stir constantly and gently with a heatproof rubber spatula, scraping all across pan. As the mixture heats, it will thicken at the bottom of the pan, and look very lumpy. Decrease the heat slightly and keep stirring as the entire mixture approaches the boiling point and becomes even thicker and lumpier.
Switch to a whisk and stir (don’t beat) to smooth the pastry cream. The custard won’t actually boil because it’s so thick. When very thick and smooth (after 7 to 8 minutes), reduce the heat to very low and continue stirring gently with the rubber spatula all over the bottom and sides of the pan for another 1 minute.
Remove the pan from the heat and immediately scrape the custard into a medium bowl. Lay a piece of plastic wrap directly on the custard’s surface, let cool to room temperature or place in an ice bath, and then refrigerate overnight.
Assembly:
Roll the pie dough into a 14-inch square and place on a baking sheet lined with a silicone mat or parchment paper.
Take 1 1/2 cups of the pastry cream and spread it out onto the pie dough in a 12-inch square, leaving 1-inch rim of dough for the crust.
Cut the rhubarb into triangles and arrange on the pastry cream. I found it surprisingly difficult to fit the pieces together so it's helpful to use some sort of guide when cutting the rhubarb. Find anything with a right angle (eg. paper or ruler) and line up the rhubarb to cut triangles with a right angle.
Fold over the dough for the crust and crimp the edges.
Chill for at least 20 minutes while the oven preheats to 400F.
When ready to bake, apply egg wash to the crust and rhubarb and bake until crust turns golden brown, about 40-45 minutes.
Recipe adapted from Fine Cooking's Pastry Cream Recipe and Two of a Kind's Honey Rhubarb Galette Recipe.
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