A just baked rhubarb galette.

I’ve said it before, and I no doubt will say it again, but I find nothing more delicious than union of flaky pastry, creamy frangipane, and sweet-tart fruit. Here’s the latest, seasonal frangipane galette rendition: rhubarb-orange, always a nice match.

The beauty of the galette process is that the flaky pastry dough, a longtime favorite David Lebovitz recipe, is made in the food processor, as is the frangipane — no washing in between necessary. If you have your ingredients all measured out, the assembled galette can be in the oven in just about 15 minutes.

If you avoid social media (hey, I don’t blame you!), you can follow the step-by-step photos below,  though I do find I find video guidance for pastry to be especially helpful: In 2016, I made a Facebook live video of the process, which you can still watch; in 2018, I made it on Instagram Stories. You could also follow the very fast-paced video above.

I hope all you enjoy the process as much as I do.

PPS: Rhubarb Schnapps + More Desserts

For one galette, you’ll need about 3/4 lb of rhubarb, ends trimmed, stalks cut into 2-inch lengths.
A board with rhubarb and rhubarb leaves.

Sprinkle the rhubarb with about 1/3 cup of sugar and the zest of one orange. Toss to coat.
A bowl of chopped rhubarb, orange zest and sugar.

Make the dough.
A counter with a food processor and the ingredients to make foolproof food processor pastry dough.

First pulse the flour, sugar and salt together.
A counter with a food processor filled with the ingredients to make foolproof food processor pastry dough.

Add the butter and pulse 10 times (about).
A counter with a food processor filled with the ingredients to make foolproof food processor pastry dough: flour, salt, sugar, and butter.

The butter should be the size of peas (about).
A counter with a food processor filled with dry ingredients pulsed with butter.

Add ice water.
A counter with a food processor filled with dry ingredients pulsed with butter and ice water added.

Pulse again about 10 to 15 times or until the dough is still crumbly, but holds together when pinched.
A counter with a food processor filled with dry ingredients pulsed with butter and ice water.

Divide dough between two clean tea towels. (Don’t wash your food processor!) I love these tea towels by Now Designs.
Two tea towels filled with just-pulsed food processor pastry dough.

Gather towel into a beggar’s purse, and squeeze to form a round.
A tea towel with a round of food processor pastry dough.

Transfer one to the freezer for a future use.
A round of food processor pastry dough in a ziplock bag with the date on it.

On a lightly floured surface, roll out the remaining round into a circle about 12- to 13-inches in diameter.
A floured board with a round of foolproof food processor pastry dough on it.

A floured board with a round of foolproof food processor pastry dough on it rolled into an 11-inch circle.

Fold dough into quarters to easily transfer to a parchment-lined sheet pan.
A floured board with a round of foolproof food processor pastry dough on it rolled out and folded into quarters.

Foolproof food processor pastry dough on a sheet pan.
Foolproof food processor pastry dough on a sheet pan lined with parchment paper.

Incidentally, I love these flexible dough scrapers from King Arthur Flour.
A bench scraper on a counter.

Make the frangipane: add to the food processor an egg, softened butter, vanilla, almond flour, and sugar.
Ingredients for the frangipane in the food processor.

Purée until smooth.
Puréed frangipane in food processor.

Spread frangipane into center of dough leaving a 1- to 2-inch border.
Frangipane spread onto rolled out pastry dough.

Top with the rhubarb and spread out.
Frangipane topped with sugared rhubarb.

Brush the dough with melted butter. Sprinkle with sugar.
Galette on a sheet pan, brushed with egg wash, sprinkled with sugar.

Transfer to a 400ºF oven and bake for 35 to 40 minutes.
Galette on a sheet pan, brushed with egg wash, sprinkled with sugar.

Galette on a sheet pan, brushed with egg wash, sprinkled with sugar, ready to be baked.

Serve with vanilla ice cream or lightly sweetened whipped cream.
Just baked rhubarb-frangipane galette on sheet pan with parchment paper underneath.

Print
A just baked rhubarb galette.

Rhubarb Frangipane Galette


  • Author: Alexandra Stafford
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 1 galette

Description

Flaky pastry + frangipane + fruit is one of my all-time favorite combinations.

Watch a how-to video of the whole process here, which might offer some guidance regarding the texture of dough and the process for shaping.

If you can’t find almond flour or don’t feel like paying for it or don’t have it on hand, you can pulse almonds (whole, sliced, slivered, whatever) in the food processor. The color of the frangipane will be brownish if you use whole almonds and the texture of the finished frangipane might not be as smooth but the taste will still be great.

Depending on how tart your rhubarb is you may need more or less sugar, which is why I’ve given a range. I’ve made this twice this week, once using 1/4 cup sugar, once using 1/3 cup sugar, and both amounts still yielded cooked fruit with a nice tartness. I didn’t serve it with ice cream or whipped cream, but either of the two would be a nice way to balance the tartness.


Ingredients

for the rhubarb:

  • 3/4 lb rhubarb stalks, cut into 2-inch lengths
  • 1/4 to 1/3 cup sugar
  • zest from one orange

for the pastry:

  • (320g) cups all-purpose flour
  • 2 tablespoons sugar
  • ½ teaspoon kosher or table salt
  • 2 sticks (16 tablespoons | 8 oz | 227 g) unsalted butter
  • ½ cup + 2 tablespoons ice water

for the frangipane:

  • 1/2 cup almond flour or finely ground almonds, see notes above
  • 2 tablespoons sugar
  • pinch salt
  • 2 tablespoons butter at room temperature
  • 1 egg (small if possible)
  • 2 teaspoons vanilla, rum, brandy or bourbon

for assembly and serving:

  • 2 tablespoons melted butter
  • 1 to 2 tablespoons sugar for sprinkling, turbinado is nice
  • vanilla ice cream or lightly sweetened whipped cream, for serving

Instructions

  1. Preheat the oven to 400ºF and place a rack in the center of the oven.
  2. Prepare the rhubarb: Toss the rhubarb with the sugar and orange zest in a large bowl and set aside.
  3. Make the pastry: In the bowl of a food processor, pulse the flour, sugar and salt together. Cut the butter into small pieces, then add to the food processor. Pulse at 1-second intervals until butter is the size of peas—should be about 10 quick pulses. Add the ice water and pulse again about 10 times until the mixture is crumbly but holds together when pinched. Lay two clean tea towels on a work surface. Dump half of the crumbly dough mixture into the center of each. (Don’t wash the food processor!) Grab the four corners of the towel together and twist to create a beggar’s purse, pressing the dough into a round. Use your hands to pack and flatten the round. Store one of the rounds in the freezer for a future use. Keep the other nearby handy.
  4. On a lightly floured work surface, roll out the dough into a 12- or 13-inch round. Use as much flour as needed to prevent the dough from sticking, and every few rolls, flip the dough over. Transfer dough to a parchment- or Silpat-lined sheetpan. If you have space in the fridge, chill the pastry while you make the frangipane.
  5.  Make the frangipane: Combine almond flour, sugar, salt, butter, egg, and vanilla in the uncleaned bowl of the food processor. Purée until smooth.
  6. Spoon the frangipane into the center of the rolled out dough leaving a 1- to 2-inch border. Heap the rhubarb and all of the juices into the center of the frangipane and spread out to cover. You can cherry pick the really red pieces and arrange them on top — the bright red stalks look so pretty in the end. Fold the exposed edge of dough towards the center to make a rustic enclosure. See the video linked above for guidance.
  7. Brush the edge of the dough with melted butter. Drizzle the remainder over the exposed rhubarb. Sprinkle the sugar evenly over the top. Bake for 35 minutes or until golden. Remove pan from the oven and let rest on cooling rack for 5 to 10 minutes or until Silpat or paper is cool enough to handle. Grab the edges of the paper or Silpat and slide to a cooling rack to cool further or to a cutting board to serve. Cut into wedges. Serve on its own or with vanilla ice cream or whipped cream.
  • Category: Dessert
  • Method: bake
  • Cuisine: French, American

Keywords: rhubarb, galette, spring, frangipane, pastry