Rhubarb galette
Spring galette recipe
I never liked rhubarb because it’s too sour for me. The only way we used to eat in my childhood it was by dipping it in sugar… not the best way!
Since the rhubarb season is still going in Germany, I decided to give it another shot and bake a galette that’s both tastier and healthier. Spoiler alert: it’s a game-changer!
Ingredients for the dough:
1 cup buckwheat flour
1/3 cup oat flour (gluten-free if possible). You can just blend oats in a coffee grinder
3/4 cup almond flour
70 grams ghee butter or regular butter
Pinch of salt
1/2 cup plant-based milk (any nut milk)
Ingredients for the filling:
14 rhubarb stems
1.5 tsp tapioca starch
2 tbsp honey (you can add more if you a sweet tooth)
Instructions:
Mix the Flours: Add the flours to a bowl and mix.
Blend in the Butter: Add the butter and mix with a mixer until the butter is well incorporated with the flour.
Perfect the Dough: Add the milk and keep mixing. You should get a well-mixed, not very dry dough (you might need more or less than 1/2 cup of milk).
Prep the Rhubarb: Cut the rhubarb and mix with honey and tapioca starch.
Roll It Out: Roll out the dough between two sheets of baking paper. The thickness should be about 1-2 cm.
Assemble the Galette: Place the rhubarb on the dough, leaving 1 cm from the edge. Carefully fold the edges over the filling for that classic galette look.
Add Some Crunch: Sprinkle the edges with almond flakes for a delicious crunch. I didn't have it, so I used the sesame seeds, but you can keep it clean.
Bake to Perfection: Bake in a preheated oven at 180°C for 40-45 minutes, until the crust is golden and the rhubarb is tender.
You can add a scoop of homemade ice cream to make it even more delightful. Here’s the recipe for homemade chocolate ice cream.
If you have any questions or need food photography services, feel free to reach out.
