The sharp, sweetness of rhubarb is matched with the Balsamic Pearls that are scattered over the galette to create a lovely flavour combination and a striking colour contrast.

Ingredients

Sweet pastry:

100g Salted butter

100g Caster sugar

1 Large egg

250g Plain flour

Frangipane

70g Ground almonds

6og Butter, softened

70g Caster Sugar

10g Plain flour

1 Large egg

1tsp Vanilla extract

800g Rhubarb

2tsp Balsamic Pearls

 

Ingredients

Sweet pastry:

100g Salted butter

100g Caster sugar

1 Large egg

250g Plain flour

Frangipane

70g Ground almonds

6og Butter, softened

70g Caster Sugar

10g Plain flour

1 Large egg

1tsp Vanilla extract

800g Rhubarb

2tsp Balsamic Pearls

 

1

In a food processor whizz the cold butter and flour together until it resembles breadcrumbs. Add the caster sugar and blend until combined. Then, add the egg and blend until a dough is formed. Scrape out from the food processor, bring the mixture together into a ball, and roll out into a circle (sometime it is easiest to do this between two pieces of baking paper) until it is approximately the same thickness as a pound coin. Place into the fridge to chill for an hour.

2

Whilst the dough is chilling make the frangipane. Using an electric whisk, combine the butter and sugar together in a large bowl until the mixture is pale and fluffy. In a separate bowl lightly whisk the eggs and vanilla. Gradually add the egg mixture to the butter and sugar whisking lightly all the time, ensuring that the egg mix is full incorporated each time before adding more of the egg mixture. Once all of the egg has been added, add in the dry ingredients and whisk together until combined.

3

Heat oven to 180C. Slice the rhubarb into 4mm pieces organising by colour if you would like the gradient colour on the tart, or if you prefer you could cut them into 1inch pieces and make more of a geometric design.

4

Line a baking tray with baking parchment. Remove the pastry from the fridge and transfer onto a baking tray. Evenly spread the frangipane onto of the dough leaving about an 1inch boarder. Place the rhubarb pieces onto the frangipane, this can be fiddly, but the frangipane will help the rhubarb stick.

5

Once the rhubarb is on the Galette, fold in the inch of spare pastry towards the centre covering the some of the rhubarb but not all of it. You may need to create small folds in the pastry to make it fit.

6

Lightly brush the pastry with butter and bake for 35mins or until golden, leave to rest for 10 mins before gently sliding of the baking paper onto a cutting board to serve. Top with the Balsamic pearls, slice into wedges and serve.

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