Rhubarb Galette with Orange Frangipane
A delicious rustic galette is filled with orange frangipane and fresh rhubarb! This galette crust has an almond cookie-like flavor and texture, and the sweet frangipane filling contrasts with the tart rhubarb. Serve on its own or with vanilla ice cream or lightly sweetened whipped cream. Try to seek out the pinkest rhubarb stalks if possible!
Equipment
Ingredients
Galette Dough:
- 1 cup (140 g) Bob’s Red Mill whole wheat pastry flour
- ½ cup (60 g) Bob’s Red Mill almond meal/flour
- ¼ teaspoon kosher salt
- ⅛ teaspoon baking powder
- 8 tablespoons (4 oz; 115 g) ery cold unsalted butter cut into ½-inch cubes
- 5 tablespoons ice water
Orange Frangipane:
- ¼ cup (50 g) granulated sugar
- 2 teaspoons fresh orange zest
- ½ cup (60 g) Bob’s Red Mill almond meal/flour
- 2 tablespoons (30 g) unbleached all-purpose flour
- pinch kosher salt
- 4 tablespoons (2 oz; 60 g) unsalted butter softened
- 1 large egg
- ¼ teaspoon pure almond extract
- ¼ teaspoon pure vanilla extract
Fruit Filling:
- 1 lb (450 g) fresh rhubarb, green leaves discarded sliced into ½-inch-thick pieces
- ¼ cup (50 g) granulated sugar
Assembly:
- 1 large egg beaten
- 1 teaspoon water
- ⅓ cup raw sliced almonds
- granulated sugar for sprinkling
Instructions
- Make the Galette Dough: In a large food processor, combine the flour, almond meal, salt, and baking powder. Pulse several times to combine the ingredients. Add the cold butter cubes and pulse until the butter pieces are slightly larger than the size of a pea. Add the ice water slowly and process until the dough is crumbly and just beginning to form a ball Transfer the dough to a clean countertop and knead gently until the dough comes together/ Press the dough into a disc, wrap well in plastic wrap, and chill in the refrigerator for at least one hour.
- Make the Frangipane: In a clean food processor bowl, combine the sugar and orange zest. Rub the orange zest into the sugar until fragrant. Add the almond meal, all-purpose flour, and salt. Pulse several times to combine. Add the softened butter, egg, and extracts. Pulse until smooth. Transfer to a small bowl, cover, and refrigerate until assembly.
- Bake the Galette: Preheat the oven to 375°F (191°C) with a rack in the center position. Line a half sheet pan with parchment paper (or a silicone baking mat). In a large bowl, combine the sliced rhubarb and ¼ cup granulated sugar. Allow the fruit to sit as you roll out the dough.
- Make the Egg Wash: in a small bowl, whisk together the egg and water, and set aside.
- Assemble the Galette: On a lightly floured countertop, roll the dough into roughly a 12-inch diameter circle – don’t worry if the edges are a bit rough and scraggly. The dough should be slightly less than ¼-inch thick. Work quickly to keep the dough from warming too quickly, moving it on the countertop and lightly flouring it as necessary to keep it from sticking. Transfer the dough to the lined sheet pan. Spread the cold frangipane in the center of tart, leaving a 1½-inch border on all sides. Using a slotted spoon, spoon the rhubarb mixture onto the top of the frangipane filling, leaving any liquid behind in the bowl.
- Fold and pleat the exposed edges of the dough over the fruit filling, leaving the center exposed. Make sure the edges don’t have any openings or exposed cracks to ensure that the fruit filling doesn’t escape or leak during baking.
- Brush the exposed edges of the dough with egg wash. Press the sliced almonds onto the crust, and sprinkle the exposed crust with granulated sugar.
- Bake for 50 minutes to 1 hour, or until the edges of the tart are golden brown. Let cool on the pan for 5 minutes, then carefully slide the parchment paper and tart onto a cooling rack. The galette will slice cleanly, but is delicate, so it is best kept on the parchment paper. Cool for at least 20 to 30 minutes before serving. Galette is best served warm the day of baking with vanilla ice cream or lightly sweetened whipped cream.
- Storage: Galette can be wrapped in plastic wrap and kept at room temperature for up to 2 days, but is best served warm the day it is baked.
Tips for Success:
- Seek out firm and sturdy rhubarb stalks. Pinker, darker rhubarb stalks will lend themselves to more visually appealing baked goods, but the color of rhubarb does not impact the flavor at all and greener stalks will work just as well.
- Rhubarb leaves are toxic, so if your rhubarb stalks come with leaves, be sure to remove and discard them before using.
Serving: 1serving, Calories: 500kcal, Carbohydrates: 46g, Protein: 15g, Fat: 31g, Saturated Fat: 8g, Polyunsaturated Fat: 22g, Cholesterol: 71mg, Sodium: 320mg, Fiber: 9g, Sugar: 17g