Rhubarb, almond & vanilla galette

Name: Rhubarb, almond & vanilla galette
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 10
Ingredients: 400 g pack Cooks' Ingredients Rhubarb, trimmed; 100 g light brown soft sugar; 1 vanilla pod, split lengthways, seeds scraped out; 100 g ground almonds; 1 tbsp demerara sugar, to sprinkle; 50 g toasted flaked almonds

Underneath the golden pastry lattice top of this French-style dessert is a fruity filling on a pastry base. Delicious warm or cold – try serving with vanilla ice cream.

5 out of 5 stars(1) Rate this recipe

Vegetarian

Serves10
CourseDessert
Prepare25 mins
Cook35 mins
Total time1 hr
Plusmarinating, chilling and cooling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

400g pack Cooks' Ingredients Rhubarb, trimmed
100g light brown soft sugar
1 vanilla pod, split lengthways, seeds scraped out
100g ground almonds
1 tbsp demerara sugar, to sprinkle
50g toasted flaked almonds

For the pastry

300g plain flour, plus extra for dusting
75g caster sugar
½ tsp fine sea salt
150g unsalted butter, cubed and chilled
1 Waitrose British Blacktail Medium Free Range Egg, beaten, plus extra for glazing

Method

Cut the rhubarb stalks into 3-4cm lengths. Mix in a bowl with the brown sugar, vanilla seeds and pod. Set aside.
To make the pastry mix the flour, sugar and salt together in a large bowl. Rub in the butter until you have a sandy texture. Using a table knife, mix in the egg with 4-5 tbsp of ice-cold water, to form a rough dough. Knead very briefly until the dough comes together, then cut off one-third. Flatten each piece into a roundel about 2cm thick and wrap in clingfilm or parchment. Chill for at least 20 minutes, or for up to 1 hour.
Line a large baking tray with baking parchment. Dust a clean surface with flour. Roll the larger pastry sheet to a rough 30cm roundel, about the thickness of a £1 coin. Transfer to the prepared tray. Scatter the ground almonds into the centre and top with the rhubarb mixture, leaving a 5cm border exposed. Discard the vanilla pod.
Roll the smaller piece of pastry to a 23-25cm roundel and cut into 7 strips, each about 3cm wide. Lay four strips, evenly spaced, over the fruit. Working one at a time, lay the remaining 3 strips in the opposite direction, interweaving them with the other strips as you go, to create a lattice, then tucking the ends under neatly. Brush with beaten egg and scatter with demerara sugar. Chill for at least 30 minutes or freeze for 15 minutes.
Preheat the oven to 220°C, gas mark 7. Bake the galette towards the bottom of the oven for 15 minutes. Reduce the temperature to 190°C, gas mark 5, and cook for a final 15-20 minutes until golden and the base is crisp. Rest for at least 30 minutes, before scattering with toasted flaked almonds. Serve warm or cold. Delicious with vanilla ice cream.