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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


  • 1,1/4 all purpose flour
  • 1 tbsp granulated sugar
  • pinch of sea salt
  • 150 g cold salted butter, grated
  • 5-6 tbsp ice water
  • 4-5 rhubarb stalks, cut into shape of your choice
  • zest and juice from 1/2 small lemon
  • 3 tbsp granulated sugar
  • 1 tsp corn flour
  • Egg wash (1 egg+pinch of salt)
  • 4 tbsp flaked almonds
  • 1 tbsp brown sugar


  • 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.
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