adapted from Alice Waters' Rhubarb Galette
with the arrival of this spring daniel (my leading man) exclaimed his belief that there is no one in the world who loves rhubarb more than i do. and to be honest, it might be true! last year, i spent many of my days in an educational garden with an oversized rhubarb patch. it was rare i left without at least a small handful of stalks... and sometimes it was an overflowing bagful! i was so concerned as this spring approached that i wouldn't have my own rhubarb patch... but lo and behold a few volunteer rhubarb plants have appeared perfectly situated on the edge of our newly cleared garden. it just may be a rhubarb miracle!
there have been rhubarb pies, chutneys, cocktails, popsicles, grilled rhubarb and more to come out of my kitchen - but this galette never misses a spring. you see, the galette is a favorite of mine for it's simplicity and rustic charm - be it filled with rhubarb, pears, cherries, or butternut squash and caramelized onions. just try this one, and i'm fairly confident you too will be hooked!
this year we served this galette with a hearty scoop of homemade strawberry sorbet (100% last year's local strawberries, nothing more!), but it's also wonderful with fresh whipped cream or vanilla ice cream.
for the crust:
1/2 cup all purpose flour
1/2 cup whole wheat pastry flour
1/2 tsp sugar
2 Tbsp flour
6 tbsp butter (i use shetler dairy local butter, the higher quality your butter, the better your crust)
3 1/2 tbsp ice water
for the filling:
1 1/2 pounds rhubarb
1/3 cup plus 2 tbsp cane sugar
1/4 cup almonds or almond flour (see note)
1 tbsp butter, melted
optional jasmine glaze:
1/2 cup cane sugar
1/2 cup water
2 bags of jasmine tea
first, prepare your crust. this can be done by hand or gently pulsed in a food processor. i've always made my crusts by hand, for while the allure of the food processor is strong, you'll never overwork a dough by hand.
whisk together the flours, sugar, and salt in a medium bowl. i prefer a shallow and wide bowl for ease of working the dough. add 2 tbsp of the butter (be sure it is cold, and cut into cubes before adding). use a pastry cutter or two knives to cut the butter into the flour until it the pieces of butter are well-combined with the flour. add the remaining butter and cut it into the mixture until the butter pieces are about the size of peas. sprinkle in the water and use your fingers to toss it into the dough. once the water is fully integrated, gently press the dough together into one ball. flatten it into a disk, wrap in plastic, and place in the fridge for at least half an hour.
next, create the base for your filling. use whole almonds if you have a high powered blender that can turn them into flour (i do this with the dry blade on our vitamix which is made for making flours). to do so, blend almonds, flour, and 2 tbsp sugar together until uniform. if you don't have this tool, just stir together almond flour, flour, and 2 tbsp sugar.
when the dough is about ready to come out of the fridge, wash your rhubarb and slice it into matchsticks that are about 3 inches long and 1/4 inch thick. toss in a bowl with 1/2 cup sugar and let sit until you're ready for it.
now, flour your countertop generously, remove dough from fridge and roll out into the best circle you can create (it isn't a big deal how round it is, we're going for a rustic look here!). when you're finished, it should be about a 14 inch circle and about 1/8 inch thick. brush off any excess flour and transfer dough to a sheet pan lined with a silpat or parchment paper.
to assemble, sprinkle your almond mixture evenly over the dough, leaving a 1-2 inch boarder clean. evenly spread your rhubarb over this area, leaving any excess sugar and moisture in the bowl. you can make perfect little lines, a spiral, or just pile them on - it's up to you! fold the clean edges up and over the rhubarb, working your way around the circle and being careful to avoid tears in your dough. brush the edges with melted butter, and sprinkle with a little sugar if you wish.
bake at 400 degrees for 30-45 minutes, rotating every 15 minutes so it cooks evenly, until crust is golden brown.
if you want to use the optional glaze, you'll just need to make an infused simple syrup (a handy skill to have!). in a small saucepan, combine sugar and water. cook over medium heat until the sugar has completely dissolved. add tea bags (or loose leaf tea, which you can strain off once it's steeped) and let steep for 10-20 minutes, turning the heat off after about 5 as the water will evaporate quickly. the syrup should smell strongly of jasmine when you're finished.
brush a thin coat of glaze lightly over the galette while it cools. you'll have some extra left over which can be mixed with club soda over ice for a refreshing drink!