Ingredients for 8 servings
Pâte Brisée Dough:
1 1/2 cups unbleached flour
1/4 teaspoon sea salt
6 ounces (1 1/2 sticks) cold, unsalted butter, cut into 1/2" pieces
1/3 cup ice cold water
Filling:
2 pounds rhubarb, cut into 1 inch pieces, thick stalks halved lengthwise
1/3 cup sugar
2 tablespoons butter, cut into small pieces
Bottom layer:
3 tablespoons flour
3 tablespoons ground almonds or almond flour
1/4 cup sugar
Glaze: 3/4 cup seedless raspberry jam or red currant jam
Optional garnish: whipped cream
Dough: Pulse the flour salt and butter pieces in with workbowl of a food processor for 5 seconds or work by hand with a pastry blender until the butter is coated with flour. Add the water and process another 5 seconds until the dough is just coming together and pieces of butter are still visible. Do the same if working by hand. Remove the dough, form into a ball, cover and chill. Dough may be used immediately if rolled out quickly and refrigerated while the filling is being prepared.
Filling and Baking: Preheat the oven to 400 degrees. Roll out the dough into an oval 18" long, 16" wide and 1/8" thick. Transfer to parchment or a non-stick surface. Place on a bake sheet and refrigerate.
Toss the cut pieces of rhubarb with 1/3 cup sugar. Combine the bottom layer dry ingredients.
Spread the dry mix over the rolled dough to within 2" of the edge. Pile the rhubarb pieces on top. Draw up the sides of the dough around the fruit pieces holding them in place until they soften enough to form a crust. Dot the fruit with butter and bake for 45 minutes to 1 hour, until the crust browns. Loosen the galette on the bake sheet if juices have escaped during baking so it won't stick when cooled.
Spread on the glaze over the galette while it is still warm. Serve at room temperature with whipped cream if desired.
Recipe adapted from Jacques Pépin Celebrates.
