Last year I searched high and low for Rhubarb. This recipe came out in the May issue
of Bon Appetit, and I really wanted to try it, but there was no rhubarb to be found in the stores.
I prepared instead Plum Galletes as seen in the post of 6/16/15.
I have waited 10 months for Rhubarb to be back in season, and I am so happy to have been able to test this recipe. They are delicious!
As Always,
ENJOY!
Ingredients
SERVINGS: MAKES 8
Galette Dough
- 2¾ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1¾ teaspoons kosher salt
- 1¼ cups (2½ sticks) chilled unsalted butter, cut into pieces
Filling And Assembly
- ¾ cup raw skin-on hazelnuts
- ⅓ cup plus ¼ cup granulated sugar
- 4 tablespoons (½ stick) unsalted butter, room temperature
- 2 tablespoons buckwheat flour
- ½ teaspoon rye whiskey or vanilla extract
- ¼ teaspoon kosher salt
- 2 large eggs
- 1½ pounds rhubarb, halved lengthwise, cut into 2½-inch pieces
- 1 tablespoon finely grated orange zest
- 3 tablespoons fresh orange juice
- All-purpose flour (for surface)
- ½ cup demerara sugar
- 1 tablespoon aniseed
Preparation
Galette Dough
- Pulse flour, granulated sugar, and salt in a food processor to combine. Add butter and process until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
- Transfer mixture to a large bowl; drizzle ⅓ cup ice water over. Gently mix with your hands until a shaggy dough forms.
- Turn out dough onto a lightly floured surface and knead once or twice, pressing to incorporate any dry bits of flour. Divide dough into 2 pieces and flatten each into about a 1"-thick disk. Wrap in plastic wrap; chill at least 1 hour.
- Do Ahead: Dough can be made 2 days ahead. Keep chilled, or freeze 1 month.
Filling And Assembly
- Preheat oven to 350°. Process hazelnuts and ⅓ cup granulated sugar in a food processor to a fine paste, about 3 minutes. Add butter, buckwheat flour, rye, salt, and 1 egg and pulse until smooth; set frangipane aside.
- Toss rhubarb, orange zest and juice, and remaining ¼ cup granulated sugar in a medium bowl. Let sit, tossing occasionally, 10 minutes.
- Whisk remaining egg in a bowl with 1 tsp. water. Divide each disk of dough into 4 pieces. Roll out a piece of dough on a lightly floured surface to make a 5" round. Spread with about 1 ½ Tbsp. reserved frangipane, leaving a 1" border. Brush border with egg wash. Top frangipane with some rhubarb; fold edges of dough up and over rhubarb, overlapping slightly. Brush dough with egg wash. Repeat process to make 7 more galettes. Transfer to parchment-lined baking sheets.
- Sprinkle galettes with demerara sugar and aniseed and bake, rotating once, until crust is golden brown and rhubarb is soft, 30–40 minutes. Let cool on a wire rack.
- Do Ahead: Galettes can be baked 3 days ahead; store tightly wrapped at room temperature.
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