How to Make a Rhubarb Galette

Prepare time: 30 mins
Cook: 1 hr
Ready in: 1 hr 30 mins

Today, We Are Making One Of My Favorite Desserts A Galette.


  • Orange Juice
  • Mixture Of Nuts
  • Sugar
  • Egg
  • Salt
  • Pulse
  • Vanilla Extract
  • Hazelnut
  • Unsalted Butter
  • 2 Tablespoon Of Buckwheat Flour
  • Rhubarb



You’ll need 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 going to make our brain Japan which is a mixture of nuts sugar and egg. I’m going to pulse and 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 would need any other one. what you’re looking for here is not a toothpaste. You’re not looking hazelnut, butter. just kind of a really fine fine fan that looks good. I’m going to 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 had 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’re not looking to make it a totally smooth puree part of the reason.we’re using hey Luis because we like the texture that they go now comes the fun part. When we get to cut our rhubarb we buy the stock with all rhubarb you’re going to want to trim the ends first if,they’re on the fatter side like this. I’m going to cut them lengthwise and then into sort of more manageable pieces if,they’re really nice can keep them whole and they don’t all have to be the same size part of the reason. We love rhubarb aside from its gorgeous paint color is that it’s super acidic and kind of the opposite of most fruits. When you bake they’re not overly sweet they don’t get super jammy so,we’re only going to 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 going to dust it right into the bowl.


You’ll get about a tablespoon obsessed 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 the skillet but orange and rhubarb are like best friends.what’s gonna top it to coat and we’re gonna let it sit for like ten minutes. I’m going to now roll out my pie dough that. I made earlier for this specific Jo,I’ve separated it into two little pieces so, I can then easily divide it into four.I’m going to lightly dust my work surface so,it doesn’t stick and because. When you cut it you’re getting little triangles and kind of like roll it like that because you’re after a circular galette so,while you have your first four. You can chill the other dough so, it doesn’t get you soft and from’re just making like little mini galette 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 could be a little bit bigger but you want to make sure your dough’s not too thick and again does not have to be a perfect circle this is like. I don’t even know what that is so, I’ve got my little round of dough and now. I’m going to spread it with my kids on the frangipane and I’m going to figure about a tablespoon and a half of that buckwheat frangipane and the inside of the want to leave about an inch border so,you have something to pull I’m gonna apply a little bit of egg wash to the border to help the edges feel. You’re gonna add some reverb to the center and you’re not looking for a total measured amount. I mean you kind of want to just make sure that it looks full but it should look a little rustic it shouldn’t be all in a straight line which is nice.


When you’re rhubarb’s different sizes and now. I’m just going to follow up the edges you want to crimp the edges so,everything kind of stays inside before.I go wash it. I’m going to transfer it to my sheet pan. I have spaced them out a little bit they’re not going to spread that much but you want to give them enough air to breathe they all Brown evenly.I’m going to brush the tops with a little bit of egg wash.which is one large egg beaten with some water because it looks so,beautiful and taking that golden crackly crunchity to the limit. We’re going to add some general sugar and you can use granulated sugar here too but this stuff really looks so nice and last but certainly not least. we’re going to add a little bit of a nice tea it.