Rhubarb galette

Rhubarb galette

Based on 13 ratings

Difficulty

Easy 👌

Preparation

20 min

Baking

45 min

Resting

60 min

Ingredients

2Servings
125 g
rhubarb
40 g
flour
35 g
almond flour
2 tsp
sugar
tsp
salt
45 g
butter (cold)
tbsp
water
55 g
mascarpone cheese
1 tbsp
honey
½
vanilla bean
½ tsp
ground cardamom
½
egg yolk
flour (for dusting)
sugar (for serving)
honey (for serving)
MetricImperial

Utensils

plastic wrap, 4 bowls, cutting board, rubber spatula, knife, whisk, oven, baking sheet, rolling pin, parchment paper, pastry brush, pot

How-To Videos

how-to-scrape-a-vanilla-bean

How to scrape a vanilla bean

how-to-measure

How to measure

Nutrition per serving

Cal513
Fat41 g
Protein9 g
Carb27 g
  • Step 1/5

    In a large bowl, combine most of the flour, almond flour, a quarter of the sugar, and salt. Add the cold butter and rub it into the flour mixture with your fingertips until it resembles a coarse meal. Add cold water and mix with hands, lightly kneading the dough in the bowl until it forms a ball. Flatten the ball into a square and wrap in plastic. Chill in the refrigerator for approx. 1 hr.
    • 30 g flour
    • 35 g almond flour
    • ½ tsp sugar
    • tsp salt
    • 45 g butter (cold)
    • tbsp water
    • plastic wrap
    • bowl

    In a large bowl, combine most of the flour, almond flour, a quarter of the sugar, and salt. Add the cold butter and rub it into the flour mixture with your fingertips until it resembles a coarse meal. Add cold water and mix with hands, lightly kneading the dough in the bowl until it forms a ball. Flatten the ball into a square and wrap in plastic. Chill in the refrigerator for approx. 1 hr.

  • Step 2/5

    Scrape vanilla bean. In a small bowl, add the mascarpone, honey, vanilla bean seeds, and cardamom, and whisk until smooth. Set aside. Trim ends of rhubarb and cut into large matchsticks. In a medium bowl, combine the rhubarb, remaining sugar, and remaining flour. Set aside.
    • ½ vanilla bean
    • 55 g mascarpone cheese
    • 1 tbsp honey
    • ½ tsp ground cardamom
    • 125 g rhubarb
    • tsp sugar
    • 10 g flour
    • cutting board
    • 2 bowls
    • rubber spatula
    • knife
    • whisk

    Scrape vanilla bean. In a small bowl, add the mascarpone, honey, vanilla bean seeds, and cardamom, and whisk until smooth. Set aside. Trim ends of rhubarb and cut into large matchsticks. In a medium bowl, combine the rhubarb, remaining sugar, and remaining flour. Set aside.

  • Step 3/5

    Preheat oven to 200°C/400°F. Remove the dough from the refrigerator and let it sit for approx. 5 min. at room temperature. On a lightly floured work surface, roll out dough to a 30-cm/12-in square. Carefully transfer the dough to a baking sheet lined with parchment paper. Spread mascarpone filling over the dough in an even layer, leaving a border around the edges.
    • flour (for dusting)
    • oven
    • baking sheet
    • rolling pin
    • parchment paper

    Preheat oven to 200°C/400°F. Remove the dough from the refrigerator and let it sit for approx. 5 min. at room temperature. On a lightly floured work surface, roll out dough to a 30-cm/12-in square. Carefully transfer the dough to a baking sheet lined with parchment paper. Spread mascarpone filling over the dough in an even layer, leaving a border around the edges.

  • Step 4/5

    Arrange the rhubarb in a chevron pattern over the mascarpone cheese filling; cut the rhubarb as necessary to fit. Fold the edges of the dough over the rhubarb and crimp. Beat egg yolk into a bowl and brush the dough with it.
    • ½ egg yolk
    • pastry brush
    • bowl

    Arrange the rhubarb in a chevron pattern over the mascarpone cheese filling; cut the rhubarb as necessary to fit. Fold the edges of the dough over the rhubarb and crimp. Beat egg yolk into a bowl and brush the dough with it.

  • Step 5/5

    Sprinkle with sugar and bake at 200°C/400°F until the crust is golden brown, approx. 40 - 45 min. Heat honey in a pot until warm. Brush over rhubarb and serve immediately, or at room temperature. Enjoy!
    • sugar (for serving)
    • honey (for serving)
    • pot

    Sprinkle with sugar and bake at 200°C/400°F until the crust is golden brown, approx. 40 - 45 min. Heat honey in a pot until warm. Brush over rhubarb and serve immediately, or at room temperature. Enjoy!

  • Enjoy your meal!

    Rhubarb galette

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