Rhubarb galette

I did some baking this weekend. Rhubarb is in season and I couldn’t resist, especially since sweet and sour is the combination I love. The dough is buttery and rich, flaky, but not too airy-so perfect! The sugar on top of the pastry gives crunch and it all goes so well with the sour rhubarb.

Ingredients for 4-6

For the dough

125gr flour

115gr cream cheese divided in small nobs

85gr butter divided in small nobs

Pinch of salt

Pinch of sugar

For the filling

600gr rhubarb cut into thin strips

120gr white sugar

1 vanilla pod

1 egg

2tbsp coarse yellow sugar

Process

Place all the ingredients for the dough in a mixing bowl.

With the tips of your fingers start pressing nobs of butter and cream cheese and combining them with the flour. As soon as you can’t see any more flour form a thick disk, cover it with a plastic folie and leave in the fridge for at least 2 hours.

In a bowl, mix the rhubarb strips with the sugar and vanilla. Use the fruit for the filling and save the juice for the serving.

On a well floured surface cut the dough into 4-6 parts.

Using a well floured rolling pin, roll each part into a thin circle. The circle should be as thin as possible but not see through.

Place the fruit inside the circle leaving the outer edge, around 3cm. Then fold over the outer edge of the dough, over the fruit and press gently so that it stays in place.

Brush the folded dough with the egg wash and sprinkle with some yellow sugar.

Bake in the 180C oven for 50-60min or until golden brown. Leave to cool slightly.  

Serve with a scoop of vanilla ice cream and a drizzle of the juice left from the fruit filling.

Enjoy!

M