my 1st galette (w/ rhubarb)!
Servings: 8
ingredients:
for the pastry:
- 200 g all-purpose flour
- 1 tbsp sugar
- ¼ tsp salt
- 125 g butter
- 2 tbsp cold water
for the filling:
- 300 g rhubarb (cleaned, trimmed)
- 80 g vanilla sugar
- 1 tbsp all-purpose flour
- a pinch of salt
- 1 tbsp lemon juice
for the top:
- 1 tsp vanilla sugar
- 1 egg
how to:
- Put all ingredienst for the pastry in a bowl & mix & knead w/ your hands until all is combined.
- Form a plate or a ball, wrap in cling foil & put it in the fridge (fresh section) for about 30 min.
- In the meantime clean & trim the rhubarb; cut it in pieces of about 4-5 cm & cut each piece lengthwide once or twice.
- Add all the other ingredients & mix thoroughly.
- Preheat the oven to 180° C w/ fan. Place a baking tray in the oven.
- Flatten the pastry w/ a rolling pin between layers of cling foil until alomost round w/ a diameter of about 30 cm.
- Remove the clingfoil on top & add a sheet of baking paper. Turn over & remove the rest of the clingfoil.
- Add the rhubarb mess in the middle & leave a rim of 4-5 cm.
- Fold in the pastry.
- Whip the egg & brush the pastry generously w/ the egg wash. Add some vanilla sugar on top.
- Move the galette on the baking parchment carefully onto the hot baking tray & let it bake for about 30 min.
Notes
Servings: It's possible to cut 6-8 pieces for a dessert after dinner adding some vanilla ice cream or whipped cream. If it's a humble dinner you may cut the galette into 4 pieces (w/o any ice cream or whipped cream).
Prep Time: includes the resting time in the fridge.