Rhubarb Galette with Lime Glaze

Rhubarb galette is an incredibly aesthetic (and delicious) way to make the most of rhubarb season. Its rustic presentation belies the flakey, buttery, and almost luxurious crust. There’s a warm-toned frangipane and bright-red rhubarb glazed with a tart lime syrup. It’s the best served still warm out of the oven and paired with a heaping scoop of vanilla ice cream.

Ingredients:

Galette Pastry:

188g all purpose flour

1 tbsp granulated sugar

1 1/2 tsp Morton Kosher salt

12 tbsp (1 1/2 stick) chilled unsalted butter

1/2 cup ice water

1 egg, beaten

turbinado sugar

Frangipane:

1 1/4 cup almond flour

1/4 cup granulated sugar

2 tbs melted butter

1/2 tsp kosher salt

2 small eggs (or 1 jumbo egg)

1 tsp vanilla paste (or extract)

Rhubarb and Glaze:

6-8 stalks of rhubarb

1/4 cup granulated sugar

1/4 cup water

1 lime

Steps:

1. Whisk together all-purpose flour, sugar, salt in a medium bowl. Cut butter into 1/2” cubes and add into medium bowl with dry ingredients. Working swiftly, rub and smash the butter into irregular, pea-sized pieces, making sure to not soften the butter. If the butter becomes too warm and soft, stick the entire bowl into the fridge and chill for 10-15 minutes before continuing.

2. Drizzle ice water over the mixture and using a spatula or spoon, smush the butter in until the dough mostly comes in a shaggy lump. The dough will be dry, and there will be flour yet to be incorporated.

3. Lightly flour a work surface and dump everything in the bowl out. Working swiftly, use your hands to press the dough together to form a mass. (There will be crumbs and dry flour on the outside, that’s okay). Roll dough into a rectangle. With the long side facing you, fold one third of the dough over from the right side towards the center and the remaining one third from the left side over on top of that. Press down tightly with a rolling pin to make it hold together and use a bench scraper to pick up and press in remaining bits of butter or dry dough. Roll out once more into a rectangle, and repeat the same folding process. (The folding process is key to building flaky layers!) You should end up with a rectangle-shaped dough.

4. Heavily re-flour your work surface. Dust the top of the dough with the flour. Using a rolling pin, gently flatten the dough and rotating to make a 14” diameter circle or oval. Transfer dough to a parchment-lined baking sheet and chill in the fridge while you make the filling.

5. In a clean bowl, stir all frangipane ingredients together until smooth.

6. To create the herringbone pattern: Split stalks into two groups. With one group, cut into 3” pieces on a bias to the right. With the second group, cut into 3” pieces on a bias to the left.

7. Preheat oven to 350º F. (See note for oven temperature) Take crust out of fridge. Spread frangipane over the dough, leaving a 1.5-2” margin of clean border. Arrange rhubarb in a herringbone pattern (see picture for reference). Create 3-4 columns, each column with rhubarb pieces of one bias and the following column with rhubarb pieces of the other bias. Make sure to push the rhubarb pieces close to each other: big gaping spaces will result in the frangipane pushing apart the rhubarb and breaking the pattern while baking.

8. Using a knife, slit the border at 2-3” intervals. Fold the flaps up and over the filling, slightly overlapping each other. Brush the flaps with the beaten egg wash and sprinkle liberally with turbinado sugar.

9. Bake galette for around 25 minutes or more until crust is a deep, golden brown. While galette is baking, make the glaze. In a small saucepan, dump in sugar and water and stir. Leave for the mixture to bubble over, and take off heat once sugar is completely dissolved and the syrup has a thicker viscosity. (If mixture starts to burn, take off heat and stir gently). Once syrup has cooled, zest in the entire lime and squeeze in all the lime juice.

10. Take galette out of the oven. Brush the lime simple syrup over the rhubarb center, avoiding the crust. Let cool completely (or for as long as you can stand), and serve with vanilla ice cream. 

Additional Notes:

• Oven temperature varies by oven type. 350º F is based on a convection oven. For bigger ovens, use 375º F.

• If, at any point, the dough feels too warm and the butter begins to melt, immediately chuck the dough back into the fridge.

• It’s okay if the butter seeps out of the dough during baking; it just means the dough wasn’t chilled enough.