Rhubarb Galette
Ingredients
- 1 sheet puff pastry or homemade pie crust rolled out to the size of the sheet pan
- 1 (7 oz) box Odense Almond Paste
- Powdered sugar for dusting
- 5 cups sliced rhubarb, parallelogram shape
- 1 orange
- 1 cup sugar
- 1 pinch salt
- 1 Tbsp white wine or water
- Egg wash: 1 egg plus splash of water, beaten
- Sugar to sprinkle around the edge
- 1 Tbsp butter, room temperature
This summer galette offers a delightful balance of textures and flavors. A crispy, flaky, buttery crust with Almond Paste wraps around sweet, tart, juicy rhubarb, arranged in a beautiful pattern that’s sure to impress!
Time
Prep time: 20 minutes
Bake time: 45 minutes
Cool time: 30 minutes
Bake time: 45 minutes
Cool time: 30 minutes
Yield
8 servings
Ingredients
- 1 sheet puff pastry or homemade pie crust rolled out to the size of the sheet pan
- 1 (7 oz) box Odense Almond Paste
- Powdered sugar for dusting
- 5 cups sliced rhubarb, parallelogram shape
- 1 orange
- 1 cup sugar
- 1 pinch salt
- 1 Tbsp white wine or water
- Egg wash: 1 egg plus splash of water, beaten
- Sugar to sprinkle around the edge
- 1 Tbsp butter, room temperature
Directions
- Preheat the oven to 425°F and line a sheet pan with parchment paper.
- Place rolled-out puff or pie dough onto the lined tray. Roll out almond paste using powdered sugar to keep it from sticking to the surface and the pin. Roll to a rectangle that is one inch less than the length and width of the other dough.
- Slice Rhubarb into parallelogram shape.
- Toss sliced rhubarb, zest, and juice of the orange, sugar, salt, and wine in a bowl. Let sit for a few minutes.
- Place the rhubarb into the repetitive pattern leaving a one-inch border of dough.
- Fold the dough border over and trim the corners.
- Brush the dough border with egg wash and sprinkle with sugar. Place pea-sized butter pieces all over the top of the rhubarb and place in the oven.
- Bake for 10 minutes then lower the temperature to 400°F and bake for another 30-35 minutes until the crust is golden brown.
- Remove from the oven and cool at least 30 minutes before serving.
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