4ouncesunsalted butter, cold, cut into 1/2" chunks(1 stick)
1/4cupice water
1egg, lightly beaten (for brushing the galettes)
1-2tablespoonscoarse sugar, for sprinkling
Rhubarb and Chevre Fillings
1/3cupsugar, plus 2 tablespoons, divided
10-12ouncesrhubarb, washed and trimmed, sliced diagonally into 1/4 - 1/2" pieces
1tablespooncornstarch
salt
juice of 1/2 a small blood (or regular) orange (about 2 tablespoons)
2ouncessoft goat cheese, at room temperature(about 1/4 cup)
2ouncescream cheese, at room temperature(about 1/4 cup)
Instructions
Cornmeal Pate Brisee
Combine the flours, sugar and salt in a medium bowl. Scatter over the butter chunks and work in with your fingers until some pea-sized chunks remain. Sprinkle in the water a tablespoon at a time, tossing with your hands, until the dough just comes together and no floury bits remain. Gently press the dough into a ball, then cut into 6 equal pieces. Flatten into little discs, dust with a bit of flour, put them on a plate and cover with plastic wrap. Chill in the fridge until firm, 30-45 minutes.
Remove the discs and roll each disc out to about a 6" round, 1/8" or so thick. Stack on a plate, cover with plastic and chill until firm, about 30 minutes.
Rhubarb and Chevre Fillings
In a medium bowl, whisk together the 1/3 cup sugar, cornstarch and a pinch of salt. Toss in the rhubarb, then the orange juice. Let sit for 15-20 minutes so the rhubarb can begin to release its juices.
In a small bowl, mash together the cheeses, 1 tablespoon sugar and a pinch of salt to combine.
Assembling and Baking the Galettes
Position a rack in the center of your oven and preheat to 400ยบ. Line a rimmed baking sheet with parchment paper.
Lay the galette rounds on the pan. Top each with about 1 1/2 tablespoons of the chevre mixture and spread into a 3" round. Divide the rhubarb among the rounds, leaving the juices behind (you'll add them later.) Fold up the edges of each galette leaving a little 2" window in the center, pressing gently so they'll stay put. Now pour any extra juices over the rhubarb and into the galette.
Brush the dough with the beaten egg, and sprinkle with the coarse sugar. Bake the galettes for 15 minutes, remove from the oven and sprinkle the remaining tablespoon of granulated sugar over the rhubarb, to help it stay moist and caramelize, then return to the oven for another 10-15 minutes, for a total baking time of about 1/2 an hour. The juices and cheese should be bubbling thickly, and the crust should be nicely golden-brown.
Immediately remove from the pan (they may stick where the juices have run) and serve warm, or at room temperature. The galettes are best the day they are made, but they can be stored in the fridge for a day or two; re-heat in a toaster oven to crisp up the crust.
Notes
Nutritional values are based on one of six galettes.