Rhubarb galette

Based on 8 ratings

Difficulty

Easy 👌
20
min.
Preparation
45
min.
Baking
60
min.
Resting

Ingredients

Servings:-4+
250 g rhubarb
80 g flour (divided)
70 g almond flour
4 tsp sugar (divided)
¼ tsp salt
90 g butter (cold)
3 tbsp water
110 g mascarpone
2 tbsp honey
vanilla bean
1 tsp ground cardamom
egg yolk
flour for dusting
sugar for serving
honey for serving
Metric
Imperial

Utensils

  • plastic wrap
  • bowl
  • 2 bowls
  • whisk
  • rubber spatula
  • cutting board
  • knife
  • baking sheet
  • oven
  • parchment paper
  • rolling pin
  • pastry brush
  • pot

Nutrition per serving

Cal
513
Protein
9g
Fat
41g
Carb
27g

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.
  • 60 flour
  • 70 almond flour
  • 1 tsp sugar
  • ¼ tsp salt
  • 90 butter
  • 3 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.
  • 1 vanilla bean
  • 110 mascarpone
  • 2 tbsp honey
  • 1 tsp ground cardamom
  • 250 rhubarb
  • 3 tsp sugar
  • 20 flour
  • 2 bowls
  • whisk
  • rubber spatula
  • cutting board
  • knife

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
  • baking sheet
  • oven
  • parchment paper
  • rolling pin

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.
  • 1 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
  • oven
  • 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!