Ingredients
Pie dough
- 175 g cold butter (diced)
- 210 g flour
- 45 g powdered sugar
- 1 ml salt
- 3 tbsp cold water
Almond cream with cardamom
- 200 g almond paste
- 50 g room temperature butter
- 1 egg yolk
- 2 tbsp sugar
- 30 g flour
- 1 tsp cardamom
- 500 – 600 g rhuburb
- 1 beaten egg
- 2 tbsp cane sugar
- 50 g almond flakes
Rhubarb galette
Galette art with rhubarb, almonds and cardamom made by Hilda Kirkhoff - The winner of the Great Swedish Bake off.
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Set the oven to 175 °C (347 °F) (hot air).
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Assemble the assistent with beater bowl and cookie whisks.
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Add cold diced butter, flour, powdered sugar, salt and water. Mix until it is a crumbly dough, about 5 minutes.
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Wrap the dough and refrigerate for at least 30 minutes.
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Assemble the assistent with beater bowl and balloon whisks.
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Grate almond paste and place in the beater bowl. Add room temperature butter, egg yolk, powdered sugar, flour and cardamom. Whisk together to a lump-free cream, about 5 minutes on medium/high speed.
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Slice the rhubarb into optional shape. A tip is to put the pattern you want on a baking sheet paper before you put it on the galette. Dare to be creative and create your own pattern.
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Remove the pie dough from the refrigerator and place between two baking sheet papers. Roll it into a thin dough and then remove one of the baking sheet papers.
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Spread the almond cream on the pie dough but keep about 5 cm of the edges. Place the pattern you want with the rhubarb on top of the almond cream.
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Fold over the pie dough and brush the edges with a beaten egg. Sprinkle with cane sugar and almond flakes.
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Bake in the oven for 25 - 30 minutes (one step up from the bottom of the oven). The edges should be golden brown and the rhubarb soft.
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Serve your galette with vanilla sauce or lightly whipped cream. Yummy!
