Rhubarb-Hazelnut Frangipan Galettes

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!


  • 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


  • 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


  1. Pulse flour, sugar, and salt in a food processor to combine.
  2. Add butter and pulse until mixture resembles coarse meal with some pea-sized bits of butter remaining.
  3. Transfer mixture to a large bowl; drizzle 1/3 cup  ice water over mixture.  Gently mix with hands until a shaggy dough forms.
  4. Turn dough out onto a lightly floured surface and knead once or twice, present to incorporate any dry bits of flour.
  5. Divide dough into 2 pieces and flatten each into a disk, about 1-inch thick.
  6. Wrap in plastic and chill for at least 1 hour.


  1. Preheat oven to 350°F.  Process hazelnuts and 1/3 cup sugar in food processor to a fine paste, about 3 minutes.
  2. Add butter, buckwheat flour, vanilla extract, salt and 1 egg, and pulse until smooth; set frangipane aside.
  3. Toss rhubarb, orange zest, juice and remaining ¼ cup granulated sugar in a medium bowl.  Let sit, tossing occasionally for 10 minutes.
  4. Whisk remaining egg in a bowl with 1 teaspoon cold water to create egg wash.
  5. Divide each disk of dough into 4 pieces. 
  6. Roll out each piece of dough on a lightly floured surface to make a 5-inch round.
  7. Spread about 1 ½ tablespoons of reserved frangipane on one, leaving a 1-inch border.  Brush border with egg wash.
  8. Top frangipane with some rhubarb.  Fold edges dough up over the rhubarb, overlapping slightly.  Brush dough with egg wash.
  9. Repeat steps 7 & 8 to make 7 more galettes.  Transfer to parchment-lined baking sheets.
  10. Sprinkle galettes wit demure sugar and aniseed and bake, rotating once, until crust is golden brown and rhubarb is soft, about 30-40 minutes.
  11. Allow to cook on a wire rack.
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