Rhubarb & hazelnut galette

Ingredients

The Dough

250 grams (8.8 ounces) flour
60 grams (2.1 ounces) powdered sugar
pinch sea salt
100 grams (3.5 ounces) butter
1 egg

Hazelnut Cream

80 grams (2.8 ounces) butter
80 grams (2.8 ounces) sugar
3 grams (0.1 ounces) starch
1 egg
80 grams (2.8 ounces) hazelnut flour (homemade)
20 grams (0.7 ounces) sherry
450 grams (15.9 ounces) rhubarb
250 grams (8.8 ounces) syrup grenadine

Equipment

Mixing Bowls
Various sizes will come in handy for mixing wet and dry ingredients separately.
Hand Mixer
Essential for achieving a fluffy hazelnut cream. A stand mixer works just as well.
Rolling Pin
Helps to evenly roll out the dough to the required 3mm thickness.
Baking Tray
A good-quality tray ensures even baking. Lining it with parchment paper will save you on clean-up time.
Plastic Wrap
For wrapping the dough and keeping it fresh while it chills in the fridge.

Instructions

Step 1

The calculation in the recipe is for a 24cm (9.45 inch) galette.

Step 2

1. Mix the butter, flour, powdered sugar, and sea salt until the mixture resembles crumbs. Add the egg, and knead the dough until smooth. Wrap the dough in plastic wrap and place it in the fridge for at least 2-3 hours. Chilling the dough makes it easier to roll out and helps it maintain its shape during baking.

Step 3

2. Clean the rhubarb. Soak in grenadine syrup for several hours, then cut into 3-4cm (1.20-1.60 inch) sticks. Soaking the rhubarb enhances its flavor and sweetness.

Step 4

3. Beat the butter and sugar until light and fluffy. Add the egg and beat again until well combined. Mix in the hazelnut flour, starch, and sherry until fully incorporated. Make sure the butter is at room temperature for easier mixing.

Step 5

4. Roll out the dough to a thickness of 3mm (0.12 inch). Spread the hazelnut cream evenly over the dough, leaving a 3-3.5cm (1.20-1.40 inch) border around the edge. Spread the rhubarb sticks on top of the cream. Fold the edges of the dough over the filling and bake the galette at 175°C (347°F) for 35 minutes. Optionally, sprinkle with cane sugar before baking. Bake until the crust is golden brown and the rhubarb is tender.

Servings

Imagine placing this glorious Hazelnut Rhubarb Galette at the center of your dessert table! 🌟

On a Sunny Picnic: Slice it up and enjoy it with a glass of chilled lemonade. The tartness of the rhubarb paired with the sweet and nutty hazelnut cream is an absolute blockbuster.

As a Cozy Dessert: Warm it up just a touch and serve with a scoop of vanilla ice cream or a dollop of whipped cream. The creamy textures will meld beautifully, creating taste fireworks!

Impressing Guests: Cut into elegant wedges and *garnish* with a sprinkle of powdered sugar or a light drizzle of your favorite syrup. This makes every bite look—and taste—like a piece of art! 🍰

Variations

Want to make this recipe gluten-free or vegan? No problem! ✌️

Gluten-Free:
Use a 1:1 gluten-free flour blend in place of regular flour. Make sure it's suitable for baking to ensure the best texture.
Vegan:
Swap the butter with a plant-based margarine, and use a flax egg instead of a regular egg (1 tbsp ground flaxseed + 3 tbsp water, let it sit for 5 minutes). Replace the sherry with a splash of almond milk if desired.

Faq

Why is my dough cracking when I roll it out?
It could be too cold. Let it sit at room temperature for a few minutes to soften before rolling again.
Can I use a different type of fruit?
Absolutely! While rhubarb is fantastic, apples, berries, or even pears work well.
How do I ensure my galette bottom is not soggy?
Bake it on the lower rack of your oven and make sure to preheat your oven thoroughly.
Can I make the dough ahead of time?
Yes, you can prepare the dough and keep it refrigerated for up to 2 days or frozen for a month.
How can I intensify the hazelnut flavor?
Toast the hazelnuts lightly before grinding. This will bring out a deeper, richer flavor.
How long can I store the baked galette?
Store it in an airtight container for up to 3 days at room temperature or 5 days in the fridge.