February 25, 2017 by dgarnett2013
Rhubarb Galette: The Violet Bakery Cookbook by Claire Ptak
- 140g plain flour, plus more for rolling
- a pinch of salt
- a pinch of sugar
- 85g cold butter, cut into 1cm pieces
- 2 – 3 tabs iced water
For the frangipane:
- 2 tabs unsalted butter, softened
- 2 tabs caster sugar
- 50g ground almonds
- 1 tsp kirsch (optional)
- 1 egg yolk
- 4 tsp double cream
For the rhubarb:
- 600g rhubarb
- 150g caster sugar, plus more for spinkling
- 2 tabs plain flour, plus more for rolling
- 2 tabs unsalted butter, melted
For the glaze:
- 150g tops and tails from the rhubarb
- 100g caster sugar
- A few angelica stalks and leaves if you have them in the garden
To make the pastry: Combine the flour, salt and sugar in a bowl.
Cut the cold butter with a pastry cutter or the back of a fork, or use a mixer. Avoid overmixing so that you end up with larger chunks of butter than you would think. This will make the pastry more flaky once baked.
Drizzle in the water and bring it all together without working the dough.
Shape into ball and wrap in cling film. Leave to rest in the fridge for about half an hour.
To make the frangipane: In a bowl of an electric mixer, beat the butter and sugar until pale and creamy.
Add the ground almonds and beat well. Add the kirsch if using, egg yolk and cream and beat well.
Preheat the oven to 200℃.
Line a large flat baking tray or pizza pan with parchment paper.
On a lightly floured surface, roll the pastry out into a large circle about 30cm in diameter.
Slide the pastry on to the lined baking try, then cover and put back in the fridge or freezer to chill while you prepare the rhubarb.
Cut off and discard the rhubarb leaves, then trim off and reserve the end of each stalk.
Cut the rhubarb into 3 or 4 pieces and then cut each piece lengthways into 5mm strips. Toss the rhubarb pieces with the sugar and the flour.
Remove the pastry from the fridge and arrange a ring of rhubarb pieces around the perimeter of the pastry, leaving a border of about 4cm. Roll the edge of the pastry up over the rhubarb to make a decorative edge.
Spread the frangipane on the centre of the pastry and pile the remaining rhubarb over this.
Brush the pastry with the melted butter and sprinkle with the remaining sugar. Sprinkle some on the rhubarb too.
Bake in the centre of the oven for about 45 mins.. After about 15 mins, rotate the baking try and, using a spatula, push down the rhubarb to flatten it.
Rotate again after 15 more minutes to ensure even baking.
Make the glaze by boiling the reserved bits of rhubarb pieces (and the angelica leaves and stalks if using) with the sugar and a splash of water until the fruit is soft.
Strain the syrup into a bowl, then brush it over the baked galette.
Made the day of the wigs.