Name: Rhubarb galettes
Cook time: 30 min
Total time: 30 min
Ingredients: 1 3/4 cup plain flour; 2 tablespoon pure icing sugar, sifted; pinch salt; 250 gram chilled unsalted butter, chopped; 1/3 cup cold water; 1 bunch rhubarb, trimmed, cut into 6 cm pieces; 2/3 cup caster sugar; 1 egg, lightly beaten, for brushing; icing sugar, for dusting; Frangipane; 90 gram unsalted butter, chopped; 2 tablespoon caster sugar; 2/3 cup almond meal; 1 egg, lightly beaten; 1 teaspoon vanilla essence

Ingredients

1 3/4 cup plain flour

2 tablespoon pure icing sugar, sifted

pinch salt

250 gram chilled unsalted butter, chopped

1/3 cup cold water

1 bunch rhubarb, trimmed, cut into 6 cm pieces

2/3 cup caster sugar

1 egg, lightly beaten, for brushing

icing sugar, for dusting

Frangipane

90 gram unsalted butter, chopped

2 tablespoon caster sugar

2/3 cup almond meal

1 egg, lightly beaten

1 teaspoon vanilla essence

Method

1.Sift flour, icing sugar and salt together in a large bowl. Add butter to flour mixture and rub in using fingertips until almost combined. Make a well in centre. Add water and mix to a firm dough.

2.Roll out onto a lightly floured board to a 20 x 50cm rectangle (you should be able to see streaks of butter in pastry). Fold pastry into thirds. Give dough a quarter-turn and roll out again. Repeat folding, turning and rolling twice. Cover and chill 10 minutes.

3.Place rhubarb in a shallow dish. Sprinkle ½ cup sugar over. Set aside 30 minutes.

4.Meanwhile, to make frangipane, in a food processor, combine butter and sugar. Pulse to combine. Add almond meal, egg and vanilla and process to form a smooth paste.

5.Preheat oven to 220°C. Line an oven tray with baking paper.

6.Roll out pastry on a lightly floured surface until 5mm thick. Cut into 6 rectangles that each measure 8 x 12cm. Spread frangipane evenly over each rectangle, leaving 1cm border. Top with rhubarb stems. Sprinkle with remaining sugar and brush pastry border with egg. Place on tray and bake 10 minutes.

7.Reduce oven to 180°C. Bake a further 15-20 minutes, until crisp and golden. Dust with icing sugar to serve.

Wrap any leftover pastry in plastic wrap and freeze for a later use. If preferred, or to save time, you could use ready-made puff pastry sheets. Use the pluse setting of food processor to make pastry.
Note

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