I am an apprehensive pie baker. I think this comes from a childhood full of pies with fantastic crusts baked by my mum. (Of course she used white wheat flour, butter and maybe even an egg.) I can wrap my head around a galette (a rustic-looking free-form pie), though. Rhubarb is, of course, impossible to resist this time of year. And this is also a great time to use some of those local apples that are no longer nice to eat raw.
4 cups chopped rhubarb (make pieces roughly 1/2-inch cubed)
2 cups peeled and sliced apples
3/4 cups organic sugar (any sort of granulated sweetness - just not conventional white sugar - will do. Could be organic brown sugar or Sucanat, try to get it fair trade.)
2 tbsp non-GM cornstarch
2 tsp. finely grated ginger root
2 2/3 cups spelt flour
1/2 tsp. sea salt
1 cup cold coconut oil
2 tbsp. maple syrup or other natural sweetener of choice (agave nectar, barley malt, brown rice syrup, raw honey)
up to 1/3 cup cold water
Toss all the filling ingredients in a 3-quart saucepan, stirring with a silicon spatula so that the sugar and cornstarch are evenly distributed. Cook, covered, over medium to medium-low heat (check to see that there's no sticking at the bottom and reduce heat as necessary) for about 10 minutes, stirring every few minutes, until the rhubarb begins to soften and the juices thicken up noticeably.
Remove from the heat and set aside to cool.
You can make the dough in a food processor (or a bowl). Pulse (whisk) the flour and salt together in the bowl of the food processor (a large bowl). Add the cold coconut oil and pulse (or cut with a pastry cutter or 2 knives) until there are just some pea-sized pieces of oil visible. Add the syrup and water and pulse some more (stir with a spoon or spatula) just until the dough forms a ball - you don't want it too sticky, but it shouldn't be crumbly anymore. Form the dough into a flat disk, wrap in plastic wrap and place in the fridge to cool for 15 minutes.
Preheat the oven to 400oF. Prepare a 3-4 baking sheets by lining them with parchment paper (or don't line them, I'm sure, with all the oil in the crust that'd be fine, too). Once the disc of dough has cooled, peel off the plastic wrap and slice it into 8 even pieces. Taking the pieces one at a time, roll them quickly (you don't want them heating up too much or your crust will be less flaky!) into balls. Place a ball on one half of the piece of plastic wrap, fold over the other half (or rip off another piece to place on top) and roll out evenly with a pin to about 7 inches across (making sure it's an even thickness - it doesn't have to be a perfect circle though). Peel off the top plastic, flop it down gently on a baking sheet and peel off the rest of the plastic. Portion 1/2 cup filling in the middle of the dough and fold up the edges as best you can to keep the filling from oozing out. Repeat until all the dough and filling has been used (you should get 8 tarts).
Slide the trays into the oven and bake on the top (or a higher) rack(s) in the oven for about 30 minutes, just until the the top crust begins to brown and the underside of the crust in golden. Enjoy warm or at room temperature, maybe with some cashew creem (from Get It Ripe) or organic non-dairy ice cream.
Makes 8 individual galettes.