Rhubarb Galette with Orange Frangipane

• Vegetarian

• Produce

  • 2 tsp Orange, zest
  • 1 lb Rhubarb stalks

• Refrigerated

  • 2 Egg, large

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1/4 tsp Almond extract, pure
  • 1 cup Almond flour
  • 1/8 tsp Baking powder
  • 1 cup Bob's red mill whole wheat pastry flour
  • 1/4 cup Granulated sugar
  • 1/4 (50 grams cup Granulated sugar
  • 1 Granulated sugar
  • 1/4 tsp Kosher salt
  • 1 pinch Kosher salt
  • 1/4 tsp Vanilla extract, pure

• Nuts & Seeds

  • 1/3 cup Almonds, raw

• Drinks

  • 5 tbsp Ice water

• Dairy

  • 12 tbsp Butter, unsalted

• Liquids

  • 1 tsp Water

Found on abeautifulplate.com

Ingredients

• 1 cup (140 grams) Bobs Red Mill whole wheat pastry flour
• 1/2 cup (60 grams) Bobs Red Mill almond meal/flour
• 1/4 teaspoon kosher salt
• 1/8 teaspoon baking powder
• 8 tablespoons (115 grams) very cold unsalted butter, cut into 1/2-inch cubes
• 5 tablespoons ice water
• 1/4 cup (50 grams) granulated sugar
• 2 teaspoons orange zest
• 1/2 cup (60 grams) Bobs Red Mill almond meal/flour
• 2 tablespoons (30 grams) all-purpose flour
• pinch of kosher salt
• 4 tablespoons (55 grams) unsalted butter, softened
• 1 large egg
• 1/4 teaspoon pure almond extract (optional, but recommended)
• 1/4 teaspoon pure vanilla extract
• 1 lb (450 grams) rhubarb stalks, sliced into 1/2-inch-thick pieces (green leaves discarded)
• 1/4 (50 grams) cup granulated sugar
• 1 large egg, beaten
• 1 teaspoon water
• 1/3 cup raw sliced almonds
• granulated sugar, for sprinkling

Directions

• Make the Galette Dough: In a large food processor, combine the flour, almond meal, salt, and baking powder. Pulse several times to combine the ingredients. Add the cold, cubed butter and pulse until the butter pieces are slightly larger than the size of a pea. Add the ice water and process until the dough is crumbly and just beginning to come together. Transfer the dough to a clean countertop and knead gently until the dough comes together. Press the dough into a disc, wrap well in plastic wrap, and chill in the refrigerator for at least one hour. Make the Frangipane: In a clean food processor bowl, combine the sugar and orange zest. Rub the orange zest into the sugar until fragrant. Add the almond meal, all-purpose flour, and salt. Pulse several times to combine. Add the softened butter, egg, and extracts. Pulse until smooth. Transfer to a small bowl, cover, and refrigerate until assembly. Preheat the oven to 375 degrees Fahrenheit (191 C) with a rack in the center position. Line a sheet pan with parchment paper (or silicone baking mat). In a large bowl, combine the sliced rhubarb and granulated sugar. Allow the fruit to sit as you roll out the dough. Prepare the egg wash: in a small bowl, whisk together the egg and water, and set aside. Assemble the Galette: On a lightly floured countertop, roll the dough into roughly a 12-inch diameter circle - dont worry if the edges are a bit rough and scraggly - the dough should be slightly less than 1/4-inch thick. Work quickly to keep the dough from warming too quickly - moving it on the countertop and lightly flouring it as necessary to keep it from sticking. Transfer the dough to the lined sheet pan. Spread the cold frangipane in the center of tart, leaving a 1 and 1/2 -inch border. Using a slotted spoon, spoon the rhubarb mixture onto the top of the frangipane filling - leaving any liquid behind in the bowl. Fold and pleat the exposed edges of the dough over the fruit filling, leaving the center exposed. Make sure the edges dont have any openings or exposed cracks to ensure that the fruit filling doesnt escape or leak during baking. Brush the exposed edges of the dough with egg wash. Press the sliced almonds onto the crust, and sprinkle the exposed crust with granulated sugar. Bake for 50 minutes to 1 hour, or until the edges of the tart are golden brown. Let cool in the pan for 5 minutes, then carefully slide the parchment paper and tart onto a cooling rack. The galette will slice cleanly, but is delicate, so it is best kept on the parchment paper. Cool for at least 2o to 30 minutes before serving. Galette is best served warm the day of baking [preferably with vanilla ice cream or lightly sweetened whipped cream].