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Ingredients
Method
1.Briefly knead the pastry into a ball, then flatten into a disk. Wrap and chill for 15 minutes.
2.Toss the rhubarb with the raw sugar and orange zest until the rhubarb is coated in sugar. Set this aside.
3.In a small bowl, mix the egg white and ground almonds to a paste. In another small bowl, mix the egg yolk with the crème fraîche, caster sugar and vanilla. Set this aside too.
4.Preheat oven to 180°C. Line a tray with baking paper.
5.Roll out the pastry onto the baking paper until it is a 25-30cm circle. Spoon over almond paste and spread evenly, leaving a 5cm border free of paste. Pile rhubarb into the centre and spoon over any excess sugar from the bowl.
6.Fold in the sides to partially cover the fruit, pinching and pleating it as you go. Brush the pastry with a little milk and sprinkle over a little raw sugar. Bake for 25 minutes or until the pastry is golden.
7.Drizzle over the crème fraîche mixture and return to the oven for a further 5-8 minutes or until just set.
8.Cool the galette slightly before serving.
