Rhubarb Galette Recipe with Frangipane

Name: Rhubarb Galette Recipe with Frangipane
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1
Cuisine: French
Ingredients: ¾ lb Rhubarb (3/4 lb rhubarb stalks, cut into 2-inch lengths); ¼ cup Granulated Sugar (1/4 to 1/3 cup sugar — up to 0.333 + 2 tablespoons sugar + 2 tablespoons sugar + 1 to 2 tablespoons sugar for sprinkling, turbinado is nice — up to 2); 1 pinch Orange (zest from one orange); 2 ½ cup All-Purpose Flour (2½ (320g) cups all-purpose flour); ½ tsp Kosher Salt (½ teaspoon kosher or table salt); 2 stick Unsalted Butter (2 sticks (16 tablespoons | 8 oz | 227 g) unsalted butter); ½ cup Water (½ cup + 2 tablespoons ice water); ½ cup Almond Flour (1/2 cup almond flour or finely ground almonds, see notes above); 0 pieces Table Salt (pinch salt); 4 tbsp Butter (2 tablespoons butter at room temperature + 2 tablespoons melted butter); 1 piece Egg (1 egg (small if possible)); 2 tsp Vanilla (2 teaspoons vanilla, rum, brandy or bourbon); 0 pieces Vanilla Ice Cream (vanilla ice cream or lightly sweetened whipped cream, for serving)

Rhubarb Galette Recipe with Frangipane - Dessert (French)

55 minFrench

Servings1

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Vegetarian
Pescatarian

Ingredients

For 1 serving

Rhubarb¾ lb · 3/4 lb rhubarb stalks, cut into 2-inch lengths
Granulated Sugar¼ cup · 1/4 to 1/3 cup sugar — up to 0.333 + 2 tablespoons sugar + 2 tablespoons sugar + 1 to 2 tablespoons sugar for sprinkling, turbinado is nice — up to 2
Orange1 pinch · zest from one orange
All-Purpose Flour2 ½ cup · 2½ (320g) cups all-purpose flour
Kosher Salt½ tsp · ½ teaspoon kosher or table salt
Unsalted Butter2 stick · 2 sticks (16 tablespoons | 8 oz | 227 g) unsalted butter
Water½ cup · ½ cup + 2 tablespoons ice water
Almond Flour½ cup · 1/2 cup almond flour or finely ground almonds, see notes above
Table Salt0 pieces · pinch salt
Butter4 tbsp · 2 tablespoons butter at room temperature + 2 tablespoons melted butter
Egg1 piece · 1 egg (small if possible)
Vanilla2 tsp · 2 teaspoons vanilla, rum, brandy or bourbon
Vanilla Ice Cream0 pieces · vanilla ice cream or lightly sweetened whipped cream, for serving

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Steps

1Preheat the oven to 400ºF and place a rack in the center of the oven.
2Prepare the rhubarb
3Toss the rhubarb with the sugar and orange zest in a large bowl and set aside.
4Make the pastry
5In the bowl of a food processor, pulse the flour, sugar and salt together. Cut the butter into small pieces, then add to the food processor. Pulse at 1-second intervals until butter is the size of peas—should be about 10 quick pulses. Add the ice water and pulse again about 10 times until the mixture is crumbly but holds together when pinched. Lay two clean tea towels on a work surface. Dump half of the crumbly dough mixture into the center of each. (Don’t wash the food processor!) Grab the four corners of the towel together and twist to create a beggar’s purse, pressing the dough into a round. Use your hands to pack and flatten the round. Store one of the rounds in the freezer for a future use. Keep the other nearby handy.
6On a lightly floured work surface, roll out the dough into a 12- or 13-inch round. Use as much flour as needed to prevent the dough from sticking, and every few rolls, flip the dough over. Transfer dough to a parchment- or Silpat-lined sheetpan. If you have space in the fridge, chill the pastry while you make the frangipane.
7Make the frangipane: Combine almond flour, sugar, salt, butter, egg, and vanilla in the uncleaned bowl of the food processor. Purée until smooth.
8Spoon the frangipane into the center of the rolled out dough leaving a 1- to 2-inch border. Heap the rhubarb and all of the juices into the center of the frangipane and spread out to cover. You can cherry pick the really red pieces and arrange them on top — the bright red stalks look so pretty in the end. Fold the exposed edge of dough towards the center to make a rustic enclosure. See the video linked above for guidance.
9Brush the edge of the dough with melted butter. Drizzle the remainder over the exposed rhubarb. Sprinkle the sugar evenly over the top. Bake for 35 minutes or until golden. Remove pan from the oven and let rest on cooling rack for 5 to 10 minutes or until Silpat or paper is cool enough to handle. Grab the edges of the paper or Silpat and slide to a cooling rack to cool further or to a cutting board to serve. Cut into wedges. Serve on its own or with vanilla ice cream or whipped cream.