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To make the dough, place the flour, sugar and salt into a large bowl, and mix together. Add the butter and toss together to coat in flour. Press the butter pieces into flat flakes and rub a little bit into the flour so you’re left with a mixture that has flakes of butter and some that look a little more like breadcrumbs. The rubbed-in butter will give the dough tenderness and the flakes will make the pastry flaky and light. Drizzle in 5-6 tbsp ice-cold water, a spoon or two at a time, stirring into the flour with a butter knife. Once enough water has been added that the dough is starting to clump together, use your hands to bring it together into a ball. Tip the dough out onto the work surface and press into a flat disc, wrap in clingfilm and refrigerate for an hour or so before using.
For the filling, whisk together the butter, sugar, egg, almonds, vanilla and cardamom, mixing until smooth and combined. Set aside.
Preheat the oven to 200ºC, gas mark 6 while you assemble the galette. Take the dough from the fridge, and on a lightly floured work surface roll out into a circle roughly 35cm across. Transfer to a large parchment-lined baking sheet (the tray needs to be at least 25cm wide). Score a circle in the middle of the dough, about 25cm across. Spread the frangipane filling evenly over this central circle. Cut the rhubarb into strips so they fit in the circle and set on top of the frangipane. Fold the excess pastry up and over the filling.
Brush the pastry border with beaten egg and sprinkle liberally with demerara sugar. When rolling out the pastry, if it begins to feel warm and soft, place the baking tray with the galette into the fridge for 20 minutes. Bake for 45-50 minutes, or until the pastry is a deep golden brown.
Typical values per serving when made using specific products in recipe
Energy | 2,151kJ/ 517kcals |
|---|---|
Fat | 37g |
Saturated Fat | 19g |
Carbohydrates | 35g |
Sugars | 17g |
Fibre | 3.7g |
Protein | 8.3g |
Salt | 0.3g |
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