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Rhubarb Almond Galette

A delightful and rustic dessert featuring a flaky crust filled with tart rhubarb and nutty almond flavors, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups all-purpose flour The backbone of your crust.
  • 0.25 teaspoon salt Enhances the flavors.
  • 0.5 cup unsalted butter, cold and cubed For a tender crust.
  • 0.25 cup ice water Helps bind your dough.
For the filling
  • 2 cups rhubarb, chopped The star of the show!
  • 0.5 cup sugar Balances the tartness.
  • 1 tablespoon cornstarch Thickens the filling beautifully.
  • 0.5 teaspoon almond extract Adds that lovely nutty note.
  • 0.25 cup sliced almonds For a crunchy topping.
  • 1 egg (for egg wash) Glazes the crust to perfection.

Method
 

Preparation
  1. In a mixing bowl, combine the flour and salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs.
  2. Gradually stir in the ice water until a dough begins to form. Wrap it in plastic wrap and chill in the fridge for 30 minutes.
Baking
  1. Preheat your oven to 400°F (200°C).
  2. While the dough chills, toss the rhubarb with sugar, cornstarch, and almond extract in another bowl.
  3. Roll out the chilled dough on a floured surface into a circle about 12 inches wide.
  4. Pour the rhubarb mixture into the center, leaving about a 1.5-inch border around the edges. Gently fold those edges over the filling.
  5. Brush the crust with the egg wash, and sprinkle the sliced almonds on top.
  6. Bake for 30-35 minutes, or until the filling is bubbly and the crust is golden.
  7. Allow the galette to cool slightly before serving.

Notes

Pairs wonderfully with vanilla ice cream or whipped cream. Keep leftovers covered in the fridge for 2-3 days.