Categories: breakfast, dessert, fruit

Ingredients

• 2 cups (500 mL) all-purpose flour
• 1/2 cup (125 mL) cornmeal
• 1 tbsp (15 mL) granulated sugar
• 1/2 tsp (2 mL) salt
• 1 cup (250 mL) cold unsalted butter, cubed
• 3 tbsp (45 mL) sour cream
• 1/2 cup (125 mL) Ice water, (approx)
• Filling:
• 1 cup (250 mL) granulated sugar
• 3 tbsp (45 mL) cornstarch
• 5 cups (1.25 L) sliced fresh rhubarb
• 1-1/2 cups (375 mL) raspberries or black raspberries
• 1 tbsp (15 mL) lemon juice
• 1/3 cup (75 mL) dry breadcrumbs
• 2 tbsp (25 mL) butter, softened
• Glaze:
• 1 egg yolk

Directions

1. In bowl, mix together flour, cornmeal, sugar and salt ; using pastry blender or 2 knives, cut in butter until in large crumbs. In glass measure, whisk sour cream with water; drizzle over flour mixture, tossing with fork until dough comes together and adding up to 1 tbsp (15 mL) more water if necessary. Divide into 6 pieces. Shape each into disc. Wrap each in plastic wrap; refrigerate for 30 minutes or until chilled. (Make-ahead: Refrigerate for up to 24 hours.)

2. Filling: Remove 2 tbsp (25 mL) of the sugar and set aside for sprinkling over galettes. Whisk remaining sugar with cornstarch; set aside.

3. In large bowl, toss together sliced rhubarb, berries, lemon juice and cornstarch mixture.

4. On lightly floured surface, roll out each disc of pastry to 8-1/2-inch (21 cm) circle, leaving edge ragged. Arrange 3 of each on 2 large parchment paper–lined baking sheets.

5. Sprinkle centre of each with bread crumbs. Spoon 1 cup (250 mL) rhubarb mixture over top; dot with 1 tsp (5 mL) butter. Lift pastry up over filling to form about 5-inch (12 cm) circle, letting pastry fall naturally into folds around edge and leaving centre uncovered. (Make-ahead: Cover and refrigerate for up to 24 hours.)

6. Glaze: Beat egg yolk with 1 tbsp (15 mL) water; brush over pastry. Sprinkle with reserved sugar.

7. Bake in top and bottom thirds of 425°F (220°C) oven for 10 minutes. Reduce heat to 350°F (180°C); bake for 10 minutes. Switch and rotate pans. Bake for about 15 minutes or until filling is bubbly and crust is golden. Let cool on rack for 15 minutes.

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