Rhubarb & almond frangipane galette
Almonds and fruit encased in pastry. What’s not to love?
Ingredients
500g rhubarb
40g golden caster sugar
For the shortcrust pastry
300g flour
65g icing sugar
175g butter
2 tbsp water
Pinch of salt
For the frangipane
185g ground almonds
1tsp almond extract
1tsp Vanilla extract
50g plain flour
1 tbsp cornflour
1 tsp baking powder
100g vegan butter
85g caster sugar
3 tbsp almond milk
1 flax egg (1 tbsp flaxseeds
3tbsps cold water mixed and left for five mins)
120g jam of your choice (I like Bon Mamam’s strawberry and rhubarb)
1tbsp plant milk
1 tsp maple syrup
A handful of flaked almonds (optional)
Instructions
Firstly, prepare 500g of rhubarb by washing and drying the sticks and then slicing each stick into two inch pieces. Place the pieces in a large bowl and sprinkle over 40g caster sugar. Mix well and set aside.
Make a flax egg for the frangipane mixture by combining 1 tbsp of flaxseeds and 3 tbsp water. Mix and set aside. Next make the pastry by putting 300g flour, 65g icing sugar and a pinch of salt in the bowl of a food processor and pulse for a couple of seconds to mix. Then add 175g butter, cut into small pieces, to the mixture, dotting the pieces around the bowl. Pulse again for a couple of seconds at a time until the mixture resembles breadcrumbs. Add 1 tbsp of cold water and pulse again. If the mixture hasn’t started to combine yet. Add another tbsp of water and repeat until it comes together to form a rough ball. Remove the dough from the food processor and place onto a lightly floured surface. Knead the dough a couple of times to bring it together. Roll the dough into a ball, wrap it in cling film (or an environmentally sustainable wrap of your choice) and place in the fridge for 20 minutes.
Preheat the oven to 190ºc/375ºf/170ºc fan
Now for the frangipane. Put 185g ground almonds, 1 tsp almond extract, 1 tsp Vanilla extract, 50g plain flour, 1 tbsp cornflour, 1 tsp baking powder, 100g vegan butter, 85g caster sugar, 3 tbsp almond milk into the bowl of a food processor and blend until combined. Add the flax egg and blend again. Remove the blade from the food processor and scrape the excess mixture back into the bowl.
To assemble the galette, place 120g jam into a small bowl. In another bowl add 1 tsp maple syrup and 1 tbsp plant milk. Mix to combine well.
Remove the dough from the fridge.
Cut a 40x40cm piece of baking paper to fit a baking sheet the same size or larger. Place the paper on the counter and dust it lightly with flour. Place the ball of dough in the middle of the paper and press down gently. Lightly flour a rolling pin and slowly roll the pastry away from you and towards you a couple of times. Then turn the paper 90. and repeat.
Keep repeating this action until you create a large circular disc roughly 1cm thick.
Leaving a two inch gap around the entire edge, spread 120g jam in an even layer across the pastry. Then carefully add dollops of frangipane on top of the jam and use a spatula to gently spread it out, covering the jam completely, being careful not to mix the two. Now top with the rhubarb pieces, arranged in a single layer. Start from the middle of the tart and work outwards sandwiching the rhubarb together tightly as the frangipane will expand when baking. Scatter the flaked almonds (if using) across the top and fold the edges of the pastry over the top of the galette. Mix together 1 tbsp of milk and 1 tsp of maple syrup, and brush the edge of the pastry with the milk and maple syrup mixture. Slowly and very carefully slide the baking tray underneath the paper and galette, and place in the centre of the oven. Bake for 35-40 minutes or until a fork comes out of the frangipane clean.
Remove from the oven and leave to cool for a few minutes before sliding the galette onto a cooling rack.
Serve warm with your choice of custard or ice cream.