Can I use frozen rhubarb for the galette?

Absolutely, you can use frozen rhubarb for the Classic Rhubarb Almond Galette. Just ensure you thaw and drain any excess liquid before mixing it with the other ingredients to prevent a soggy filling.

What can I substitute for almonds?

If you prefer a nut-free option or have allergies, you can substitute the sliced almonds with sunflower seeds or omit them altogether. This will still give you a lovely crust and filling.

How do I store leftover galette?

Leftover galette can be stored at room temperature in an airtight container for up to three days. To enjoy a warm slice, reheat in a 350°F oven for a few minutes to restore the crust's flakiness.

Can I make the dough ahead of time?

Yes, you can make the dough ahead of time and store it in the refrigerator for up to two days. Just wrap it tightly in plastic wrap to prevent it from drying out.

How can I make the crust even flakier?

To achieve a flakier crust, ensure that your butter is very cold when mixing it into the flour. Additionally, chilling the dough before rolling it out helps maintain its flakiness during baking.

Classic Rhubarb Almond Galette

Ingredients

Scale

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup sugar
1/2 cup unsalted butter, chilled and cubed
1/4 cup ice water
2 cups rhubarb, chopped
1/2 cup sugar
1/2 cup sliced almonds
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 egg

Cook Mode Prevent your screen from going dark

Instructions

Mix the flour, salt, and sugar until well combined. Add the chilled butter and mix until crumbly.
Gradually add the ice water until the dough holds together, then wrap it in plastic wrap and refrigerate for 30 minutes.
Preheat your oven to 375°F (190°C).
Combine the rhubarb, sugar, cornstarch, and vanilla extract in another bowl and mix until coated.
Roll the chilled dough into a circle on a floured surface, about 12 inches in diameter.
Place the rhubarb mixture in the center of the dough and fold the edges over the filling.
Brush the edges with a beaten egg and sprinkle sliced almonds on top.
Bake for 35-40 minutes until golden brown and bubbling, then allow to cool before serving.

Notes

Chill your dough before rolling out for a flaky crust. Use frozen rhubarb if fresh is unavailable.

Author: robert-thompson
Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 12g
Sodium: 150mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg