Rhubarb galette

Based on 10 ratings

Julie Myers

Editor-in-Chief at Kitchen Stories

www.instagram.com/julie.e.myers

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
9 g
Fat
41 g
Carb
27 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.
    • 60 g flour
    • 70 g almond flour
    • 1 tsp sugar
    • ¼ tsp salt
    • 90 g 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.
    • vanilla bean
    • 110 g mascarpone
    • 2 tbsp honey
    • 1 tsp ground cardamom
    • 250 g rhubarb
    • 3 tsp sugar
    • 20 g 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.
    • 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!