Rhubarb Galettes With Hazelnut Frangipane
Serves: 3
Dallas Effertz
1 January 1970
Based on User reviews:
53
Spice
51
Sweetness
48
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Granulated Sugar1 tsp
Kosher Salt2 tbsps
Buckwheat Flour2 large
Egg1 tbsp
Orange Zest (finely grated)3 tbsps
Orange Juice (fresh)1 cup
Demerara Sugar1 tbsp
AniseedDirections:
1
Galette dough: Pulse flour, granulated sugar, and salt in a food processor to combine
2
Add butter and process until mixture resembles coarse meal with a few pea-size pieces of butter remaining
3
Transfer mixture to a large bowl; drizzle 1/3 cup ice water over
4
Gently mix with your hands until a shaggy dough forms
5
Turn out dough onto a lightly floured surface and knead once or twice, pressing to incorporate any dry bits of flour
6
Divide dough into 2 pieces and flatten each into about a 1"-thick disk
7
Wrap in plastic wrap; chill at least 1 hour
8
Pulse flour, granulated sugar, and salt in a food processor to combine
9
Add butter and process until mixture resembles coarse meal with a few pea-size pieces of butter remaining
10
Transfer mixture to a large bowl; drizzle 1/3 cup ice water over
11
Gently mix with your hands until a shaggy dough forms
12
Turn out dough onto a lightly floured surface and knead once or twice, pressing to incorporate any dry bits of flour
13
Divide dough into 2 pieces and flatten each into about a 1"-thick disk
14
Wrap in plastic wrap; chill at least 1 hour
15
Do ahead Dough can be made 2 days ahead
16
Keep chilled, or freeze 1 month
17
Dough can be made 2 days ahead
18
Keep chilled, or freeze 1 month
19
Filling and assembly: Preheat oven to 350°F
20
Process hazelnuts and 1/3 cup granulated sugar in a food processor to a fine paste, about 3 minutes
21
Add butter, buckwheat flour, rye, salt, and 1 egg and pulse until smooth; set frangipane aside
22
Toss rhubarb, orange zest and juice, and remaining 1/4 cup granulated sugar in a medium bowl
23
Let sit, tossing occasionally, 10 minutes
24
Whisk remaining egg in a bowl with 1 teaspoon water
25
Divide each disk of dough into 4 pieces
26
Roll out a piece of dough on a lightly floured surface to make a 5" round
27
Spread with about 1 1/2 tablespoons reserved frangipane, leaving a 1" border
28
Brush border with egg wash
29
Top frangipane with some rhubarb; fold edges of dough up and over rhubarb, overlapping slightly
30
Brush dough with egg wash
31
Repeat process to make 7 more galettes
32
Transfer to parchment-lined baking sheets
33
Sprinkle galettes with demerara sugar and aniseed and bake, rotating once, until crust is golden brown and rhubarb is soft, 30–40 minutes
34
Let cool on a wire rack
35
Do ahead: Galettes can be baked 3 days ahead; store tightly wrapped at room temperature
36
Preheat oven to 350°F
37
Process hazelnuts and 1/3 cup granulated sugar in a food processor to a fine paste, about 3 minutes
38
Add butter, buckwheat flour, rye, salt, and 1 egg and pulse until smooth; set frangipane aside
39
Toss rhubarb, orange zest and juice, and remaining 1/4 cup granulated sugar in a medium bowl
40
Let sit, tossing occasionally, 10 minutes
41
Whisk remaining egg in a bowl with 1 teaspoon water
42
Divide each disk of dough into 4 pieces
43
Roll out a piece of dough on a lightly floured surface to make a 5" round
44
Spread with about 1 1/2 tablespoons reserved frangipane, leaving a 1" border
45
Brush border with egg wash
46
Top frangipane with some rhubarb; fold edges of dough up and over rhubarb, overlapping slightly
47
Brush dough with egg wash
48
Repeat process to make 7 more galettes
49
Transfer to parchment-lined baking sheets
50
Sprinkle galettes with demerara sugar and aniseed and bake, rotating once, until crust is golden brown and rhubarb is soft, 30–40 minutes
51
Let cool on a wire rack
52
Do ahead: Galettes can be baked 3 days ahead; store tightly wrapped at room temperature