Rhubarb-Hazelnut Frangipan Galettes
This delicious spin on a classic french dessert is an amazing way to use the season's best rhubarb, which is packed with nutrients! This recipe is nutty, flavorful, sweet-but not too sweet- and smile inducing! If you would like, you can add strawberries, blueberries or raspberries to the rhubarb to add another dimension. Galettes can be baked 3 days in advance, simply store tightly wrapped at room temperature. Enjoy!
INGREDIENTS FOR DOUGH
- 2 ¾ cups whole wheat all-purpose flour
- 2 tablespoons granulated sugar
- 1 ¾ teaspoons kosher salt
- 1 ¼ cups (2 ½ sticks) chilled butter, cut into pieces
INGREDIENTS FOR FILLING
- ¾ cup raw hazelnuts
- 1/3 cup, plus ¼ cup granulated sugar
- 4 tablespoons (½ stick) butter, room temperature
- 2 tablespoons buckwheat flour
- ½ teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 2 large eggs
- 1 ½ pounds rhubarb, halved lengthwise, cut into 2 ½-inch pieces
- 1 tablespoon orange zest
- 3 tablespoons fresh orange juice
- ½ cup demerara sugar
- 1 tablespoon aniseed
PREPARATION FOR DOUGH
- Pulse flour, sugar, and salt in a food processor to combine.
- Add butter and pulse until mixture resembles coarse meal with some pea-sized bits of butter remaining.
- Transfer mixture to a large bowl; drizzle 1/3 cup ice water over mixture. Gently mix with hands until a shaggy dough forms.
- Turn dough out onto a lightly floured surface and knead once or twice, present to incorporate any dry bits of flour.
- Divide dough into 2 pieces and flatten each into a disk, about 1-inch thick.
- Wrap in plastic and chill for at least 1 hour.
PREPARATION FOR FILLING
- Preheat oven to 350°F. Process hazelnuts and 1/3 cup sugar in food processor to a fine paste, about 3 minutes.
- Add butter, buckwheat flour, vanilla extract, salt and 1 egg, and pulse until smooth; set frangipane aside.
- Toss rhubarb, orange zest, juice and remaining ¼ cup granulated sugar in a medium bowl. Let sit, tossing occasionally for 10 minutes.
- Whisk remaining egg in a bowl with 1 teaspoon cold water to create egg wash.
- Divide each disk of dough into 4 pieces.
- Roll out each piece of dough on a lightly floured surface to make a 5-inch round.
- Spread about 1 ½ tablespoons of reserved frangipane on one, leaving a 1-inch border. Brush border with egg wash.
- Top frangipane with some rhubarb. Fold edges dough up over the rhubarb, overlapping slightly. Brush dough with egg wash.
- Repeat steps 7 & 8 to make 7 more galettes. Transfer to parchment-lined baking sheets.
- Sprinkle galettes wit demure sugar and aniseed and bake, rotating once, until crust is golden brown and rhubarb is soft, about 30-40 minutes.
- Allow to cook on a wire rack.