Ingredients
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Pie Crust:
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180 g all purpose flour
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1/4 tsp granulated sugar
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150 g very cold salted butter
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3-5 tbsp. ice water
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Filling and Topping:
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200 g thin rhubarb stalkseaves removed
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1/2 small lemon zest and juice
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2-3 tbsp granulated sugar
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1 tsp cornstarch
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1 egg
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pinch of salt
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3-4 tbsp flaked almonds
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1 tbsp turbinado sugar
Directions
How to Make the Pie Crust:
- Mix together flour, sugar and salt in a large bowl. Use a cheese slicer, if you have one, to slice the butter thinly – if not, you can simply dice the butter with a knife.
- Add the sliced or diced butter to the dry ingredients, and using your fingers or a pastry cutter, cut in the butter until dough is crumbly but there are still some small visible pieces of butter.
- Drizzle with ice water, 1 tbsp at a time, and mix gently with a fork until dough just comes together, do not knead the dough.
- Form the dough into a ball and place it on a piece of plastic wrap.
- Flatten into a disc, wrap in the plastic wrap and place in fridge for at least one hour but preferably overnight.
The Assembly and Baking:
- Let the dough rest for a few minutes at room temperature.
- Roll out the dough into a large circle about 1/8 – 1/4 inch (3-5 mm) thick, on a lightly floured surface. Make sure to roll and turn the dough so it doesn’t stick to the surface.
- Using the rolling pin, transfer the dough to a baking sheet covered with baking paper.
- Slice the rhubarb into batons and place them in a bowl. Toss with the lemon zest, juice, granulated sugar and cornstarch.
- Arrange the rhubarb batons in a decorative pattern on top of the dough, leaving a border around the edges. Fold the dough over the fruit and press gently to seal.
- Transfer the galette to the freezer for 15 minutes, meanwhile preheat the oven to 200°C
