Rhubarb Galette - the French pie

2024. 07. 15.

Did you know that Galette is the favorite pie of the French? There are memories of it already from Roman times. A lovely legend is attached to its history. Once upon a time, out of nowhere, a slave at a feast found a bean in the cake, so he became the king of the day. Later, in the 12th century, silver was hidden in it, thus choosing the queen or king of the day.

Make the rustic recipe for rhubarb galette, which is also from the Ankarsrum recipe book, and this video  will help you to make it!

Ingredients:

190 grams of flour

1 tablespoon of powdered sugar

little salt

150 grams of cold salted butter

3 tablespoons of water

1 beaten egg

Frangipane cream:

200 grams of almond paste

1 egg

15 grams of butter

1 tablespoon of flour

500 grams of rhubarb

Juice of half lemon

2 tablespoons of sugar

1 tablespoon of potato starch

50 grams of almond flakes

3 tablespoons cane sugar

Rhubarb Galette, the French pie, step by step

• Mix the flour, powdered sugar and salt in the mixing bowl of your ANKARSRUM stand mixer with the cream mixer, which is part of the basic set, but can also be purchased separately.

• Add the cold butter cut into small cubes and mix with the ANKARSRUM  whisk.

• Add the water and mix until the water combines with the other ingredients.

• Now wrap the dough in foil and put it in the refrigerator for at least an hour (the dough can rest overnight).

Frangipane cream step by step:

• Grate the almond puree into the mixing bowl and mix until smooth with the whisk of your ANKARSRUM stand mixer, the 1 egg, the butter, the flour and the cane sugar.

• If necessary, peel and wash the rhubarb, then cut it into the desired shape.

• Mix with lemon juice, sugar and potato starch, then leave for approx. rest for 20 minutes.

Making the galette:

• Sprinkle some flour on a baking sheet and use a rolling pin to stretch the dough into a thin round shape.

• Top with frangipane. Start from the center and leave about 3 cm on the edges.

• Arrange the rhubarb in neat rows on top of the frangipane.

• Now fold the edges over and brush with egg, then sprinkle with the almond flakes and cane sugar. This video shows you how to do it!

• Put the pie in the oven at 180 °C for 25-30 minutes and bake it.

ANKA tip:

Serve with vanilla ice cream! Ginger is a great friend of rhubarb, so it will be an excellent accompaniment to a delicious, citrusy, ginger lemonade.