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Forced Rhubarb Galette - Georgie Eats

RHUBARB GALETTE

Make the most of forced rhubarb season with this gorgeous galette. It's always a crowd-pleaser!

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 1 galette

Ingredients

  • 200 g plain flour plus extra for dusting
  • 40 g caster sugar
  • pinch of salt
  • 125 g vegan butter chilled & diced
  • 500 g forced rhubarb
  • 2 tbsp icing sugar
  • 1 tbsp cornflour
  • zest of 1 orange
  • 5 heaped tbsp raspberry jam
  • olive oil for glazing
  • brown sugar for sprinkling

Instructions

  1. Start by making the pastry. Combine the flour, caster sugar and salt in a mixing bowl. Add the butter and use your fingers to work it into the flour mixture, until you have something which resembles rough breadcrumbs. Add 40ml-60ml of ice-cold water and knead it together very briefly, being careful not to overwork it, until the mixture forms a dough. Gently mould into a disk shape, wrap in clingfilm and refrigerate for 30 minutes.
  2. Preheat the oven to 180°c (fan assisted)/390°f/gas 6.
  3. Chop each stem of rhubarb into identical 6-7cm slices. Transfer into a large bowl and combine with the icing sugar, cornflour and orange zest.
  4. Place a large sheet of baking parchment on your work surface and sprinkle with flour. Roll the pastry out on top of the baking parchment into a large rough circle about 2-3mm in thickness (don’t worry if it is too large for the baking tray at this point, as you will be folding in the edges).

  5. Spread the raspberry jam in the centre of the pastry circle, leaving about a 2-inch border the whole way round. Lay the rhubarb on top of the jam in a herringbone pattern (or in any pattern you would like). Gently fold the excess pastry over the filling – you can use the baking parchment underneath to make this easier. Brush the whole galette, including the rhubarb, with olive oil and sprinkle the visible pastry with brown sugar.

  6. Transfer the galette, still on the baking parchment, onto a baking tray. Bake for 40-50 minutes, until the pastry is golden and the filling is bubbling. Allow to rest for 15 minutes before serving. It’s delicious on its own, or with yoghurt, cream or ice cream.