Description:
A French pastry similar to a pie or a tart; galette is essentially pastry dough wrapped over with some fruit filling. It’s got all scrumptious flavours from the pie – buttery crust and baked fruit however is almost impossible to mess it up unlike the pie. I have tried tart & sweet rhubarb filling here which turned out so perfect with some vanilla ice cream.
Servings
6-8
Ingredients
1,1/4 all purpose flour-
1 tbsp granulated sugar
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pinch of sea salt
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150 g cold salted butter, grated
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5-6 tbsp ice water
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4-5 rhubarb stalks, cut into shape of your choice
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zest and juice from 1/2 small lemon
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3 tbsp granulated sugar
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1 tsp corn flour
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Egg wash (1 egg+pinch of salt)
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4 tbsp flaked almonds
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1 tbsp brown sugar
Instructions
Combine flour, sugar, salt, grated butter using your fingers until dough is crumbly with some small visible pieces of butter.
Add in ice water, 1 tbsp at a time. Do not knead, just combine with a fork until dough comes together. Make a flat disc shape, wrap in a cling film & chill for at least 1 hour.
Let the dough rest for a few minutes at room temperature. Roll out the dough into a large circle about 18-20cm (3-5 mm) thick,on a lightly floured surface while turning to avoid sticking. Carefully transfer the dough to a lined baking tin.
Toss the chopped rhubarb with lemon zest, juice, sugar & cornstarch. Arrange the rhubarb on top of the dough, leaving a border around the edges. Fold the dough over & press gently to seal. Transfer the galette to the freezer for 15 minutes, meanwhile preheat the oven to 200°C
Brush the edges with the egg wash, sprinkle with flaked almonds & brown sugar. Bake until golden brown, about 35 mins. Once cool, serve with vanilla ice cream.
