How to Make a Rhubarb Galette

Today we are making one of my favorite desserts,

a galette featuring one of my favorite fruits,

which is rhubarb.

It features a really flaky pie crust,

a gorgeous, super nutty buckwheat frangipane

and awesome rhubarb, that is,

and also gonna hit it with a little bit of orange juice.

Three components, one dessert, let's get started.

So first things first, we have a pie dough.

We've already made it.

It's chilling in the refrigerator.

Secondly, we're gonna make our frangipane,

which is a mixture of nuts, sugar and eggs.

I'm gonna pulse the nuts in the food processor

with some sugar, and you really do need a food processor

for this, it's very difficult to get it as fine

as you would need any other way.

What you're looking for is not a smooth paste.

You're not making hazelnut butter.

Just kind of a really fine, fine sand.

That looks good.

I'm gonna add one large egg.

Four tablespoons of unsalted butter, at room temperature.

Two tablespoons of buckwheat flour.

And the buckwheat flour might seem a little unusual,

but it actually pairs so wonderfully with hazelnuts

and because everything needs a little bit of salt,

I'm gonna add a quarter teaspoon of kosher salt.

And last but not least I'm going to add

some vanilla extract.

And now I'm just going to pulse it,

and again for this you're not looking to make it

a totally smooth puree.

Part of the reason we're using hazelnuts is because

we like the texture they give.

Now comes the fun part when we get to cut our rhubarb.

We buy the stalks.

With all rhubarb you're gonna wanna trim the ends first.

If they're on the fatter side like this,

I'm gonna cut them lengthwise and then into sort of

more manageable pieces.

If they're really nice and thin you can keep them whole.

And they don't all have to be the same size.

Part of the reason we love rhubarb aside from

it's gorgeous pink color, is that it's super acidic

and kinda the opposite of most fruits when you bake.

They're not overly sweet, they don't get super jammy,

so we're only gonna sweeten it slightly.

We've added a quarter cup of sugar to this rhubarb,

and the only other thing we need is an orange.

We're gonna zest it right into the bowl.

You'll get about a tablespoon of zest,

and then juice it which will be about three tablespoons.

If you have a little more, a little less,

it's okay, we're just looking for something

to coat the rhubarb.

You could use lemon or lime with equally great results

in this galette, but orange and rhubarb

are like best friends.

Just gonna toss it to coat.

And we're gonna let it sit for like 10 minutes.

I'm going to now roll out my pie dough that I made earlier.

For this specific dough,

I've separated it into two little pieces,

so I can then easily divide it into four.

I'm gonna lightly dust my work surface.

So it doesn't stick,

and because when you cut it, you're getting little

triangles, I'm kinda like, roll it like that.

'Cause you're after a circular galette,

so while you have your first four, you can chill the other

dough so it doesn't get too soft.

And from here you're just making like little mini galettes.

Make sure it's well floured so it doesn't stick.

I'm rolling out the dough to a circle about five inches

in diameter, depending on the size of your dough,

how evenly you cut it.

It can be a little bit bigger.

But you wanna make sure your dough's not too thick.

And again, it does not have to be a perfect circle.

This is like, I don't even know what that is.

So I got my little round of dough.

And now I'm going to spread it with my hazelnut buckwheat

frangipane, and I'm gonna smear about a tablespoon

and a half of that buckwheat frangipane

on the inside of the galette.

You wanna leave about an inch border so you have something

to fold over.

I'm gonna apply a little bit of egg wash to the border

to help the edges seal.

You're gonna add some rhubarb to the center.

And you're not looking for a total measured amount,

I mean, you kinda wanna just make sure it looks full,

but it should look a little rustic.

It shouldn't be all in a straight line,

which is nice when your rhubarb's different sizes.

And now I'm just gonna fold up the edges.

You do wanna crimp the edges, so everything kinda

stays inside, before I egg wash it I'm gonna transfer

it to my sheet pan.

I have spaced them out a little bit.

They're not gonna spread that much, but you want to give

them enough air to breathe so they all brown evenly.

I'm gonna brush the tops with a little bit of egg wash,

which is one large egg beaten with some water.

Because it looks so beautiful I'm taking that golden,

crackly crunchy crust to the limit, we're gonna add

some Demerara sugar, and you can use granulated sugar

here too, but this stuff really looks so nice.

And last but certainly not least,

we're gonna add a little bit of anise seed.

It just kinda gives you like a a faint licorice vibe.

So that is it, we are ready for the oven.

And there you have it, our galettes are out of the oven.

The crust is golden brown, the rhubarb is super soft,

tender, the juices have mingled with the frangipane.

It's really great, I can't wait to eat one.

For this and more spring recipes,

go to bonappetit.com/spring.