Rhubarb & Blueberry Galette
An easy but impressive dessert. This galette has frangipane smeared over the pastry before topping with rhubarb and blueberries. Use any seasonal fruit you like for this recipe! Leftover rhubarb glaze can be kept in an air tight container in the fridge and used for cocktails!
Ingredients
(serves 6-8)
Galette Pastry
1 1/2 cups plain flour
1/2 tsp salt
145g cold butter, diced 1cm
3-4 Tbsp ice cold water
Galette Filling
400g Rhubarb
1/2 cup blueberries
200g caster sugar
1 cup water
1 tsp vanilla extract
Frangipane
45g butter, softened
1/4 cup caster sugar
1/2 cup ground almonds
1 egg
To Finish
1 egg, beaten
3 Tbsp demerara sugar
Prep it
Start by making the galette pastry. Combine flour, salt and butter in the bowl of a food processor and pulse, until mixture resembles fine breadcrumbs. Alternatively place in a large bowl and rub butter into flour with fingers. Add water 1 tablespoon at a time, until the dough comes together. Remove dough from mixer and push the dough together, taking care not to kneed it. Flatten into as best a circle as you can get about 1cm thick, wrap and place in the fridge for about an hour to rest/firm.
Slice rhubarb into 3-4cm lengths. Combine caster sugar, water and vanilla in a medium pot and add rhubarb. Bring to a gentle simmer on medium heat and cook for about 2 minutes, until rhubarb is glossy. Set aside to cool.
To make the frangipane mix together softened butter and sugar in a small bowl. Fold in ground almonds and beat in egg, until smooth. Set aside.
Assemble it
Preheat oven to 190°C. Set aside a large flat baking tray.
Remove pastry from fridge about 10 minutes before you are going to roll it. Place a large piece of baking paper on the bench and place dough in the middle. Roll out to a 40cm circle and then carefully transfer baking paper with rolled pastry to baking tray.
Spread frangipane out over pastry leaving a 4cm boarder bare. Top with rhubarb and scatter with blueberries, leaving the boarder bare still.
Carefully fold the bare edge of pastry up and over the rhubarb, pleating as you go. Brush the edges with beaten egg and sprinkle over demerara sugar.
Bake It
Bake in oven on the middle rack for about30 minutes, until pastry is golden brown and puffed and frangipane has set. Cool before cutting into wedges.
Serve with Ice cream, whipped cream or custard. Go all 3 I wont judge!