80 minutes
A rustic and delightful galette with tart rhubarb and sweet almond paste, encased in a flaky pastry crust.
Egg, lightly beaten with water
each
teaspoons
Pie Dough, rolled out
each
Almond Paste, flattened
cups
Rhubarb
0 lb
Granulated Sugar, sprinkled
cups
1. Prepare Egg Wash
Prepare a simple egg wash by lightly beating one large egg with a teaspoon of water in a small bowl.
2. Roll Out Pie Dough
Take half of your pie dough recipe (one disk) and gently roll it out on a floured surface to form a circle about 14 to 16 inches in diameter. Carefully transfer the dough to a parchment-lined baking sheet.
3. Add Almond Paste
Flatten ¼ cup of almond paste with your hands until it’s about ⅛ inch thick and place this in the center of the dough, leaving a 2-inch border around the edges.
4. Arrange Rhubarb
Arrange the 2½ pounds of rhubarb pieces over the almond paste. Fold the edges of the dough over the rhubarb to create a rustic crust.
5. Apply Egg Wash and Sugar
Apply the egg wash to the folded edges of the dough and sprinkle ½ cup of sugar over the rhubarb.
6. Bake the Galette
Bake in the preheated oven at 375°F for 50 to 60 minutes until the crust is golden brown and the rhubarb is tender. Allow the galette to cool slightly on the baking sheet before serving.
Ensure your butter and any liquid (typically water) are very cold. This helps in creating a flaky crust. Use ice water and cut your butter into small cubes before incorporating them.
Bake your galette on a preheated baking stone or a heavy-duty sheet to encourage a crisp bottom crust.
Gently mix the dough until it just comes together. Overworking it will develop gluten, resulting in a tough crust. Use a food processor for ease but pulse gently to avoid overmixing.
When making almond meal, grind the almonds with sugar. This prevents the nuts from turning into paste by absorbing the oils and creates a smooth texture for the frangipane.
Let your dough rest in the fridge for at least an hour to relax the gluten and firm up the butter. This chilling step is crucial for preventing shrinkage and ensuring proper texture.
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