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Rhubarb Galette with Puff Pastry

A delightful dessert showcasing tart rhubarb in a flaky pastry crust, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 cups rhubarb, chopped Freshly chopped for best flavor and texture.
  • 3/4 cup sugar Adjust based on sweetness preference.
  • 1 tablespoon cornstarch Helps to thicken the filling.
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice Adds brightness to the filling.
  • 1/4 teaspoon salt
For the crust
  • 1 sheet puff pastry Thawed before use.
  • 1 egg for egg wash Gives a golden finish.
  • 1 tablespoon milk For egg wash.
For serving
  • to taste scoops vanilla ice cream Optional, for serving.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Roll out the puff pastry onto a baking sheet lined with parchment paper.
  3. In a bowl, combine the chopped rhubarb, sugar, cornstarch, vanilla extract, lemon juice, and salt.
  4. Spoon the rhubarb mixture into the center of the puff pastry, leaving a 1-inch border around the edges.
  5. Fold the edges of the pastry over the filling, pleating as necessary to create a rustic look.
  6. In a small bowl, whisk together the egg and milk to make the egg wash. Brush it over the crust to give it that golden shine.
  7. Bake for 25-30 minutes until the pastry is golden brown and the filling is bubbling.
  8. Let it cool slightly before serving. Enjoy it warm with a scoop of vanilla ice cream if desired.

Notes

This galette can be stored in an airtight container in the refrigerator for up to three days. To re-crisp, just pop it in the oven for a few minutes. For longer storage, freeze the unbaked galette for up to a month.