Galette is my favourite dessert – EVER! Every time we buy fresh fruits my first idea is always - we need to make a Galette.
It is so perfect because it can be prepared in some many ways and with so many different toppings/fillings.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
For the dough, mix flour, sugar and salt. Cut the butter into small cubes and work your fingers into the flour mixture until the pieces of butter are the size of a pea. Add water and quickly knead everything into a dough in which small pieces of butter can still be seen. If the dough appears too dry, gradually add a little water.
Form the dough into a ball, press it flat into the palm of your hand, wrap in cling film and let it rest in the fridge for at least 30 minutes (better 1 hour).
Preheat the oven to 200°C and prepare a baking sheet with parchment paper.
For the almond cream, melt the butter in a small saucepan. Remove from the heat, mix with almonds and sugar.
Wash the rhubarb, peel if necessary and cut into pieces 5-6 cm wide. Halve thick sticks. Mix in a bowl of starch, sugar and orange zest.
Take the dough out of the fridge and let it rest at room temperature until it is easy to roll out. Roll out into a 35 cm circle on a lightly floured work surface. Carefully roll up the dough on a lightly floured rolling pin and roll it carefully over the baking sheet.
Fill the dough with the almond cream and top it with the rhubarb in a pattern (see photos).
Leave a margin of about 3 to 4 cm wide all around. Fold the edge over the filling and press gently. Whisk the egg and spread it on the edge using a baking brush.
For a nice crust, sprinkle the edge with sugar and spread almond leaves on top.
Bake in the preheated oven for 35-40 minutes until the rhubarb is cooked and the dough is golden brown and crispy.
Preparing In The Kitchen
For the dough, mix flour, sugar and salt. Cut the butter into small cubes and work your fingers into the flour mixture until the pieces of butter are the size of a pea. Add water and quickly knead everything into a dough in which small pieces of butter can still be seen. If the dough appears too dry, gradually add a little water.
Form the dough into a ball, press it flat into the palm of your hand, wrap in cling film and let it rest in the fridge for at least 30 minutes (better 1 hour).
Preheat the oven to 200°C and prepare a baking sheet with parchment paper.
For the almond cream, melt the butter in a small saucepan. Remove from the heat, mix with almonds and sugar.
Wash the rhubarb, peel if necessary and cut into pieces 5-6 cm wide. Halve thick sticks. Mix in a bowl of starch, sugar and orange zest.
Take the dough out of the fridge and let it rest at room temperature until it is easy to roll out. Roll out into a 35 cm circle on a lightly floured work surface. Carefully roll up the dough on a lightly floured rolling pin and roll it carefully over the baking sheet.
Fill the dough with the almond cream and top it with the rhubarb in a pattern (see photos).
Leave a margin of about 3 to 4 cm wide all around. Fold the edge over the filling and press gently. Whisk the egg and spread it on the edge using a baking brush.
For a nice crust, sprinkle the edge with sugar and spread almond leaves on top.
Bake in the preheated oven for 35-40 minutes until the rhubarb is cooked and the dough is golden brown and crispy.
