This gallette recipe is essentially a quick rough pastry which is then filled with whatever you like and rusticly folded up without the hassle of rolling, lining and blind baking. It is equally as delicious, with a crunchy caramelised crust and sweet tangy rhubarb centre. Get a hold of as much rhubarb as you can when in season - they are sooo delicious, versatile and completely soften when baked to release their sweet juices. This is best served warm with a big dollop of ice cream.
Serves 6
INGREDIENTS
250g plain flour
¼ tsp of salt
50g light brown sugar
150g unsalted butter, chilled and diced
1 egg
1tbsp water
50g finely chopped almonds
400g rhubarb
1 orange, finely grated zest and juice of
100g caster sugar
1 tsp cinnamon
1 egg, to glaze
1 tbsp demerara sugar
Crème fraiche or vanilla ice cream to serve
METHOD
In a food processor, blitz the flour, sugar and chilled butter into fine breadcrumbs then add the egg and yolk and water and pulse briefly as big flakes of dough form. Take out the dough and gently bring it together, kneading gently into a ball. If making my hand, rub the butter into the flour to make large breadcrumbs. Mix the egg yolk and water and add to the dough, bringing the flakes together. Press into a disc shape and wrap in cling film to chill in the fridge for 15 mins.
Meanwhile, prepare the rhubarb by chopping into equal sized batons, around 5 cm long. Toss with the orange zest, juice and caster sugar and leave to soak in.
Heat the oven to 200C/180C fan/gas 4.
Take the dough out of the fridge and on a sheet of baking paper, roll out to a large circle, about 30cm diameter and 3/4mm thick, pressing any cracks together. Trim around the edge to neaten up to a rough circle. Lightly beat the egg and brush all over the pastry.
Sprinkle over the chopped almonds and arrange the rhubarb batons on top in any pattern you like, leaving a 5cm border around the edge of the circle. Sprinkle over any of the remaining sugar/orange mixture. Fold over the edge of the pastry and crimp to seal with lightly wet fingers to help the pastry stick.
Place the tray back in the fridge to chill for at least 30 minutes before baking. Whisk the egg and pass it through a sieve to get a smooth egg wash. Lightly brush this over the gallette with a pastry brush and sprinkle over the demerara sugar for a nice crunchy texture when baked.
Place the tray in the oven and bake for 20-25 minutes until the crust is evenly golden and the rhubarb has started to bubble. Leave to cool for a few minutes before slicing up and serving warm with vanilla ice cream.
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