Just like everyone on this planet, I occasionally get lazy. Ok, maybe the word “occasionally” is too generous. Sure, sometimes I’m highly motivated to whip fairy dreams out of marzipan, but believe me, it’s definitely not the norm. Simply put, my life is not that tidy. I don’t have the time (or the drive) to pursue near-perfect aesthetics every day of my life. My life is just as imperfect, hectic and, from time-to-time, harrowing as anyone else’s. And when I don’t have the time or energy to be perfect, I thank my lucky stars for rustic-by-design desserts, such as these Raspberry Rhubarb Mini Galettes. Fruity, fuss-free, effortlessly elegant, what more could you ask for?
I spend a lot of my time thinking about food. Not just taste and texture, but how the food will look on the plate. So, I won’t lie to you and say, “Oh I’m so off-the-cuff and carefree. The food I make is just accidentally beautiful, even the stuff I barely pay attention to. Blah blah blah!” It’s not true. I do care. I care about how everything looks, from my multi-course dinner-party-spreads to my clean-out-the-fridge weeknight meals. It’s borderline obsessive. This gift/affliction makes me good at what I do but it’s also what makes me crazy. So, don’t think I’m magical or anything, I’m just nuts.
My need for pitch perfect aesthetics interferes with the harsh time-management realities of my life more often than I care to admit. And sometimes when I’m confronted with this dilemma, I don’t always make the best call. I despise being late, but a finicky cake is capable of making me so. But simple hand pies and no-bake desserts soothe this side of me. These Raspberry Rhubarb Mini Galettes are pretty in spite of being low maintenance. Exactly what a short on time control freak needs.
So, now that we’ve got The Trials & Tribulations of Susan Keefe out of the way, let’s talk about these gorgeous galettes. Well, these Raspberry Rhubarb Mini Galettes boast a vibrant Rhubarb Rosé Compote, sunshine raspberries, a drizzle of honey and a smattering of sliced almonds. Technically, these galettes are supposed to be a dessert but, honestly, I think they could pass for breakfast. I mean, if danishes can do it…
Have you ever had a sunshine raspberry? They don’t really taste that different from a red raspberry but they cost more. Let’s just say, these raspberries were a complete impulse buy. Basically, I walked into my neighborhood grocery store, made heart eyes at them, and bought them. Did I mention I have an aesthetics-related obsession? Their color seduced me. I’m usually much more rational than that, but all I could think was how darling they would look in photographs. I am a shallow, shallow person. I was right, they look darling, but I’m a shallow, shallow person.
The take home point is you don’t need sunshine raspberries to make these Raspberry Rhubarb Mini Galettes, normal raspberries will do. In fact, do yourself a favor and put the money you save towards a nice bottle of wine. You’ll be happier (and drunker) if you do.
These Raspberry Rhubarb Mini Galettes come together in a flash. They aren’t difficult to form and they use simple ingredients. I understand that rhubarb season is winding down. I almost came to blows trying to snag this bunch. If rhubarb has disappeared from your corner of the world, feel free to use frozen. It won’t make a huge impact on the taste, but having said that, if you see one last bunch of fresh, grab it and never let go. I mean it, fresh rhubarb is precious.
So, that’s the skinny on these Raspberry Rhubarb Mini Galettes. I hope they have inspired you to slack off in the kitchen and spend more time in the sun. It won’t be summer forever, after all.
- 1 batch Pastry (recipe below)
- 1 batch Rhubarb Rosé Compote (recipe below)
- 1/2 pint sunshine raspberries, rinsed
- 2 tablespoons honey
- 1/4 cup sliced almonds
- 1 lb fresh rhubarb stalks, roughly chopped
- 1 cup rosé
- 1/2 cup granulated sugar
- Pinch of salt
- 1 3/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 stick unsalted butter, cut into chunks
- 1/4 cup cold vodka
- Place rhubarb, rosé, sugar and salt in a small saucepan. Stir to combine.
- Place the saucepan over medium-high heat and bring to a boil. Reduce the heat to a simmer and let cook for 15-20 minutes, stirring occasionally.
- Let the compote cool to room temperature, then transfer to a bowl and refrigerate until chilled.
- Place flour and salt in a large food processor and blitz to combine.
- Set the food processor to low and slowly add the butter to the flour mixture. The mixture should resemble a coarse meal.
- With the food processor on it's lowest setting, slowly stream in the vodka. Blitz until the dough starts to come together.
- Turn the dough onto a well-floured surface and form into a ball, then flatten into a disc.
- Using a well-floured rolling pin, roll the dough out. Stop when the dough is roughly 1/8 of an inch thick.
- Using a 5-inch circle of cardboard or the lid of a reusable container, cut 6-8 circles out of the pastry.
- Transfer the circles to a baking sheet lined with parchment paper.
- Spoon 2 heaping spoonfuls of the rhubarb compote into the center of each circle of pastry. Spread the compote with the back of the spoon, leaving a 3/4 of an inch boarder.
- Place 3-4 sunshine raspberries on top of the compote and fold the edges of the pastry towards the center of the galette to hug the filling.
- Chill the galettes for at least 30 minutes before baking.
- While the galettes are chilling, preheat the oven to 400F.
- Place the chilled galettes in the oven and bake for 15 minutes.
- Take the galettes out of the oven and brush them with honey. Sprinkle the almonds over top and return the galettes to the oven. Bake for an additional 10 minutes or until golden brown.
- Allow the galettes to cool slightly or entirely before serving.