A simple recipe for the first rhubarb of the season: encase it in a free-form, hand shaped pastry galette. So quick and simple to achieve and the added marsala wine makes for a very tasty tart indeed!
A galette is a term used in French cuisine that describes various types of flat, round or freeform cakes. My rhubarb galette recipe is basically an easy way of making a pastry tart without any fussy crimping, stamping or blind baking. It takes seconds to prepare the pastry in a food processor and it requires very little kneading or effort. In fact, it would be detrimental to the end result if the pastry were overworked because you'd lose the light crumbly texture. The quicker you are at preparing and forming the pastry, the better!
Last week there were 2 beautiful bundles of rhubarb in my Farmdrop fruit box, so I decided to bake this rhubarb galette instead of my usual go-to crumble and I was really pleased with how it turned out. It's not too sweet nor too sour; the marsala wine helps to create a rich caramelised sauce with a beautiful depth of flavour that allows the star of the show, rhubarb, to shine through.
I spent some time slicing the rhubarb into various widths to achieve the spiral effect, but I've seen galettes decorated in chevron patterns or simply rhubarb cut in random sized pieces and plonked in the middle - so decorate it however you wish and whatever time allows.
I baked my rhubarb galette on a flat pastry sheet because it's the biggest one I have, if you use a sheet I suggest you pop a tray underneath to catch the sugary juices that will inevitably run off and get stuck to the bottom of your oven. I realised this 10 minutes too late and I now have a date with a chisel and some seriously strong oven cleaner. Oops.
Ingredients Rhubarb Galette
For the pastry:
- 240g plain flour
- pinch of salt
- 180g cold, unsalted butter cut into cubes
- 80ml cold water
For the rhubarb filling
- 700g rhubarb
- zest of a large orange
- 220g granulated sugar
- pinch of salt
- Juice of ½ a large orange
- 2 tbsp marsala wine (or any dessert wine)
- 25g melted butter
- 4 tbsp caster sugar
For the glaze:
- 75ml water
- leftover rhubarb trimmings
- 2 heaped tbsp granulated sugar
Instructions
In a food processor pulse the flour and salt for a couple of seconds. Add the butter and process on a low speed for 10 seconds. Add the cold water and pulse for a further 10 seconds until everything comes together.
Turn out the dough onto a lightly floured surface and knead it 4-5 times until you have a smooth pastry. Do not overwork it.
Transfer the pastry onto a baking sheet lined with lightly floured parchment paper. With your hands, flatten the pastry into a round disc shape
With a rolling pin, roll out the pastry to a circle approximately 30cm in diameter and 4-5mm thick. Put the pastry in the fridge to keep cold while you arrange the filling. Preheat the oven to 220°C/Fan 200°C.
If you're making a spiral pattern, divide the rhubarb into three piles. Cut the first pile into 5 cm batons, the second pile into 3 cm batons and the third pile into 1 cm batons.
Put all the batons in a bowl and add the 220g sugar, orange zest, juice, marsala wine, salt and mix well.
Arrange the rhubarb on top of the pastry disc starting with the biggest pieces of rhubarb on the outside edge and working in smaller pieces until you get to the centre.Remember to leave a 6 cm gap around the edge of the pastry disc so you can fold it up to encase the filling.
Save the leftover rhubarb and sugary mixture to make the glaze later.
Fold the edges of the pastry on top of the rhubarb, overlapping the pastry as you go. Don't forget this is a rustic, free-form galette so you don't need to fuss over what the edges look like. Embrace the messy look!
Brush the top of the rhubarb galette with the melted butter and sprinkle over 4 tbsp caster sugar. Bake in the oven for 12 minutes then turn the heat down to 200°C/Fan 180°C and bake for a further 30 mins.
Take the rhubarb galette out of the oven and leave to cool while you make the glaze.
To make the glaze, add the reserved rhubarb trimmings to a small saucepan and pour in 75ml of water. Boil for around 10 minutes until the rhubarb is soft.
Once soft, use a sieve to strain the juice from the rhubarb and return it to the pan. Add 2 heaped tbsp of granulated sugar and heat to dissolve. Don't stir it once it's on the heat or it will go grainy, instead shake the pan until the sugar is dissolved. When the glaze is clear boil it until you have a thick syrupy mixture.
With a pastry brush coat the cooled rhubarb galette with the glaze. Serve warm with double cream, ice cream or custard.
If you enjoyed this recipe please rate it below and share it with your friends! Don't forget to check out my other dessert recipes.
Rhubarb Galette
Open rhubarb galette recipe. A simple to make tart, perfect for spring. Can be served hot or cold with cream, ice cream or custard.
Ingredients
For the pastry:
- 240 g plain flour
- pinch of salt
- 180 g cold unsalted butter, cut into cubes
- 80 ml cold water
For the rhubarb filling
- 700 g rhubarb
- zest of a large orange
- 220 g granulated sugar
- pinch of salt
- Juice of ½ a large orange
- 2 tbsp marsala wine, (or any dessert wine)
- 25 g melted butter
- 4 tbsp caster sugar
For the glaze:
- 75 ml water
- leftover rhubarb trimmings
- 2 heaped tbsp granulated sugar
Instructions
- In a food processor pulse the flour and salt for a couple of seconds. Add the butter and process on a low speed for 10 seconds. Add the cold water and pulse for a further 10 seconds until everything comes together.
- Turn out the dough onto a lightly floured surface and knead it 4-5 times until you have a smooth pastry. Do not overwork it.
- Transfer the pastry onto a baking sheet lined with lightly floured parchment paper. With your hands, flatten the pastry into a round disc shape
- With a rolling pin, roll out the pastry to a circle approximately 30cm in diameter and 4-5mm thick. Put the pastry in the fridge to keep cold while you arrange the filling. Preheat the oven to 220°C/Fan 200°C.
- If you're making a spiral pattern, divide the rhubarb into three piles. Cut the first pile into 5 cm batons, the second pile into 3 cm batons and the third pile into 1 cm batons.
- Put all the batons in a bowl and add the 220g sugar, orange zest, juice, marsala wine, salt and mix well.
- Arrange the rhubarb on top of the pastry disc starting with the biggest pieces of rhubarb on the outside edge and working in smaller pieces until you get to the centre.Remember to leave a 6 cm gap around the edge of the pastry disc so you can fold it up to encase the filling.
- Save the leftover rhubarb and sugary mixture to make the glaze later.
- Fold the edges of the pastry on top of the rhubarb, overlapping the pastry as you go. Don't forget this is a rustic, free-form galette so you don't need to fuss over what the edges look like. Embrace the messy look!
- Brush the top of the rhubarb galette with the melted butter and sprinkle over 4 tbsp caster sugar. Bake in the oven for 12 minutes then turn the heat down to 200°C/Fan 180°C and bake for a further 30 mins.
- Take the rhubarb galette out of the oven and leave to cool while you make the glaze.
- To make the glaze, add the reserved rhubarb trimmings to a small saucepan and pour in 75ml of water. Boil for around 10 minutes until the rhubarb is soft.
- Once soft, use a sieve to strain the juice from the rhubarb and return it to the pan. Add 2 heaped tbsp of granulated sugar and heat to dissolve. Don't stir it once it's on the heat or it will go grainy, instead shake the pan until the sugar is dissolved. When the glaze is clear boil it until you have a thick syrupy mixture.
- With a pastry brush coat the cooled rhubarb galette with the glaze. Serve warm with double cream, ice cream or custard.
Notes
- Remember not to overwork the pastry or you'll lose the crisp texture
- If you're baking the rhubarb galette on a baking sheet, put a tray underneath to catch the juices so you don't burn your oven
- The rhubarb galette is supposed to look rustic and a bit messy so don't worry if it doesn't look like a prize winning tart! I promise you it will taste amazing.
Nutrition Information:
Yield: 8 Serving Size: 1 gramsAmount Per Serving: Calories: 447Total Fat: 21gSaturated Fat: 13gUnsaturated Fat: 0gCholesterol: 55mgSodium: 188mgCarbohydrates: 61gFiber: 2gSugar: 35gProtein: 4g
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