A magic taste explodes when pastry, creamy frangipane, and sweet-tart fruit unite. Today we are sharing the seasonal frangipane galette with rhubarb.
If you haven’t had rhubarb before, you need to try it! Trust me, you’re missing out. This Rhubarb Galette is the perfect sweet-tart treat. You can eat it warmed up or straight out of the fridge, plain or with a side of ice cream. So simple and delicious!
The beauty of the galette making process is that the dough is made in the food processor, as is the frangipane — no washing in between necessary. If you have your ingredients all measured out, the assembled galette can be in the oven in just about 15 minutes. We hope all you enjoy the process as much as we do.
We have made 5 gallets, each with diameter 15 cm. One gallet makes 2 servings. And we bake them altogether. The reason we use that way is it is easier for transportation and sharing. But you can bake it of course in one big gallet – 10 servings.
Make the most of rhubarb season! 10 minutes of prep is all you need to make this simple rhubarb galette.
How to Make The Gallet?
Start with the dough – put all ingredients in the food processor, fitted with the hook for pastry dough. Process until a ball form. Divide in 5 equal parts – wrap each in a foil and set in the fridge for 1 hour.
Make the frangipane: Put all the ingredients in the food processor (no need to wash it) and process to a smooth paste.
Prepare the rhubarb filling by steamering the rhubarb for 10 minutes and then adding the strawberries and dates. Set aside.
Roll out the firs ball on a well-floured surface. Work quickly as once the dough warms, it gets harder to work with. Put the disk in the fridge and repeat with the remaining 4 balls.
In 10 minutes, arrange the disk in a tray over baking paper. Divide the frangipane among the 5 gallets, then divide the rhubarb filling and form the gallets. Bake in the oven for 35-40 minutes.
Reserve a serving for your Lunchbox.
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