Rhubarb + Pear Galletes

Last night was stormy and cold.  Somebody made a big pan of roast root veggies for dinner, and that combined with the weather to make me deeply nostalgic for fall, when our little co-op fam was just beginning to gel and graduation seemed so far away.

Now there is rhubarb and asparagus harvested fresh from the garden and graduation is so close I can’t think of anything else.  Today I made co-op brunch for the second-to-last time.  I’m not ready for the end, but I’m almost there, which I suppose is a good place to be, two weeks out.

Morgan was my cooking partner this morning.  We made a feast!  There was a truly phenomenal quiche that I’ll likely share later, a skillet of buttery asparagus, and the star of this post: two Rhubarb + Pear Galletes.

galletes + brunch babe

The crust on these babies is the same as the one used in my raspberry curd tartlet recipe, and it works just as well wrapped around sweet pear slices and tart rhubarb.  I know strawberry+rhubarb is the traditional combination, but these tarts were so good I think I’m a convert.  Try this recipe out and I bet you will be too 😉

Rhubarb+Pear Galletes (makes 2 galletes)

Filling Ingredients:

• 4 stalks rhubarb, diced
• 3 pears, thinly sliced
• 3 tbsp sugar
• 3 tbsp flour

Crust Ingredients:

• 1 1/2 cups flour
• 2 tsp brown sugar
• 1 tsp salt
• 1/2 cup coconut oil
• 2 tbsp cold milk

 

 

 

 

Instructions:

1. Preheat oven to 350 and make crust. Assemble flour, brown sugar, salt, and melted coconut oil in bowl. Cut together until texture is like coarse sand.
   Add cold milk and mix until dough just begins to come together. You might think “This will never be a smooth crust! It’s barely even a cohesive dough ball!” but have no fear.
2. Divide dough into two balls.  Place one ball on floured surface and cover with parchment paper. Roll out to 1/8 inch thick. Remove parchment paper and marvel at the smooth, elastic crust you made from a shaggy mound of dough.  Repeat with second dough ball.
3. In large bowl, combine fruit, sugar and flour.  Mix and spoon onto crusts, leaving approx. 1 inch of uncovered crusts around edges.  Fold over, brush with egg wash and sprinkle with sugar.  Bake 30-40 minutes + enjoy!