Do I need to peel the rhubarb for this galette?

No, that's usually not necessary! You can use young, thin rhubarb stalks as they are. The skin also gives the pie that beautiful pink color. Only if you have very thick, fibrous stalks, you can peel off the outer strings if necessary.

Why do you need almond flour on the bottom?

This is a golden tip for any galette. The almond flour acts as a kind of 'sponge' that absorbs the rhubarb juice during baking. This keeps your crust nice and crispy and prevents it from getting soggy.

My dough is very sticky, what can I do?

Don't panic! Shortcrust pastry with a lot of sugar and nuts can be a bit stickier. Use enough flour when rolling it out and work between two sheets of baking paper. Has the dough become too soft? Then put it back in the fridge for 10 minutes before folding the edges.

Can I use other fruit as well?

Absolutely. This recipe is a great base. If rhubarb is out of season, you can perfectly substitute it with apple slices, blueberries, or firm peaches. Adjust the amount of sugar based on the sweetness of the fruit.

How do I best store the galette?

The galette is best enjoyed on the day it's made (deliciously warm!). Do you have leftovers? Store them outside the refrigerator under a cloche or cloth. In the refrigerator, the dough can soften more quickly due to moisture. You can always quickly reheat a slice in a warm oven for that extra crunch.

Rhubarb galette

Name: Rhubarb galette
Cook time: 60 min
Total time: 1 h
Yield: 1 pie
Ingredients: 700 g rhubarb; 1 tbsp cornstarch; 3 tbsp almond flour; 2 tbsp raw cane sugar; 220 g flour; 100 g hazelnuts; 100 g coconut blossom sugar; 2 tbsp lemon thyme leaves; Pinch of salt; 110 g butter; 1 egg; 3 tbsp ground almond flour

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60min

•

Easy

Forget rigid baking tins and perfect edges; this rhubarb galette celebrates the beauty of imperfection. It's the ultimate “fruit pie for dummies” that looks like it came straight from a French patisserie. What makes this galette truly special? The dough. We swap the standard shortcrust pastry for a more distinctive version with ground hazelnuts and a hint of fresh lemon thyme. The earthy nuts and fresh herb perfectly balance the tangy, tart rhubarb. Finished with a crispy sugar crust, this is the dessert to celebrate spring with.

Ingredients

What do you need?

Quantity: 1 pie

The filling
700 g rhubarb
1 tbsp cornstarch
3 tbsp almond flour
2 tbsp raw cane sugar

The crust dough
220 g flour
100 g hazelnuts
100 g coconut blossom sugar
2 tbsp lemon thyme leaves
Pinch of salt
110 g butter
1 egg
3 tbsp ground almond flour

700 g rhubarb
1 tbsp cornstarch
3 tbsp almond flour
2 tbsp raw cane sugar

220 g flour
100 g hazelnuts
100 g coconut blossom sugar
2 tbsp lemon thyme leaves
Pinch of salt
110 g butter
1 egg
3 tbsp ground almond flour

Preparation method

How do you make this?

Mix all the ingredients for the crust well with a food processor until you have a homogeneous, fairly sticky mass.

Shape it into a flat ball and let it chill in the refrigerator for 2 hours.

Preheat your oven to 185°C

Sprinkle flour on both sides of your dough and roll it out between 2 sheets of baking paper to a more or less round thin dough of 2-3mm, carefully remove the top baking paper and sprinkle 3 tbsp of almond flour evenly over the dough.

Cut the rhubarb into 4 pieces, then cut them into long sticks.

Put the rhubarb, cornstarch, and raw cane sugar in a large bowl and mix everything well until you can no longer see the cornstarch.

Lay your rhubarb as evenly as possible on the dough and fold the dough around the fruit.

Sprinkle some more cane sugar over the crust and bake the pie for 45 minutes at 185°C.