Galette is like a rustic pie. They look rustic and taste amazing. The crust is tender and flaky, the filling bursting with tangy and sweet rhubarb flavor. So delicious!
Galette means flat cake and is used in French cuisine to designate various types of flat round or free from crusty cakes.
Ingredients for the crust:
- 180 g flour
- 1 teaspoon agave syrup
- A pinch of salt
- 150 g cold butter cut in pieces
- 3-5 tablespoons cold water
Ingredients for the filling:
- 5 cups fresh chopped rhubarb
- 2 tablespoons agave syrup
- Juice from a lemon
Ingredients for the glaze:
- 1 egg
Mix the flour and the salt in a bowl. Add the butter and mix it with a fork until the particles are like sand. Add the agave syrup. Sprinkle water and mix lightly until you get a dough. Press the dough into a ball. Leave it in the fridge for 1 hour.
Make a circle out of the dough. Place the crust onto a cookie sheet lined with parchment paper.
In a bowl combine the rhubarb with juice lemon and agave syrup. Mix it well and let it rest for 10 minutes.
Start assembly the galette. I wanted a really nice pattern, but if you don’t have time just put the rhubarb mix in the middle of the dough. Fold the edges of the pastry over to cover the outer edge of the rhubarb pile. Overlap as needed.
Brush the pastry with the egg (beaten) and then sprinkle cinnamon.
Preheat oven to 425 degrees F (220 C degrees). Place the galette into the oven and turn down the heat to 350 degrees F (180 degrees C).
Bake the galette for 1 hour or until the crust is golden brown. Serve it hot or cold. It goes great with yogurt or ice cream. My favorite is with vanilla ice cream and strawberry jam.