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Caramelised Rhubarb Galette des Rois

May 10, 2013 By All That I'm Eating 25 Comments

Oh rhubarb. Not only the choice swear word for the less potty mouthed among us but also a rather delectable vegetable. I know it’s sort of a fruit but as it doesn’t have any seeds I will class it as a vegetable. I acquired my most recent handful of stalks after spending a lovely morning at a local farm shop (more about that in a separate post). I was even allowed to pull this straight out of the ground myself which was a rewarding, if somewhat exhausting, activity.
rhubarb galette

I have wanted to attempt this classic French ‘King of Tarts’ for so long; the rhubarb seemed like a perfect addition. I have made many frangipanes in the past so just halved what I would normally put in my large fluted tart tin for this recipe.

Ingredients

You will need (for one finished galette des rois):

  • 1 pack ready rolled puff pastry
  • 3 large sticks of rhubarb cut into inch sized pieces
  • 2 tbsp demerara sugar
  • 75g unsalted butter, very soft
  • 75g caster sugar
  • 75g ground almonds
  • 1 egg
  • 2 tsp milk and 1 egg beaten together (for glazing)
rhubarb

Method

Preheat the oven to 180C and put the rhubarb onto a baking tray in a single layer. Sprinkle over the demerara sugar and then toss the rhubarb in the sugar so it all gets nicely coated. Put this in the oven for 15 minutes to roast. When it’s done the rhubarb should have softened but retained its shape and be gently caramelised. Put the rhubarb to one side to cool. Leave the oven on after you remove the rhubarb as you’ll need it at 180C to bake the tart.

In the meantime cut out two circles of pastry (using plates as templates), one slightly larger than the other and then put them into the fridge while you get on with the next bit.

To make the frangipane beat together the butter and sugar until smooth and then mix in the almonds and egg. Once the rhubarb is cool line a baking sheet with some greaseproof paper.

Remove the pastry discs from the fridge and place the smaller circle on the greaseproof. Smooth over half of the frangipane leaving a 1-2cm gap around the edge. Arrange the rhubarb pieces on top and then cover the rhubarb with the remaining frangipane. Brush the edge of the pastry disc with the milk and egg mixture then carefully put the larger pastry disc on top.

Press the top and bottom pastry circles together then brush the whole pastry with some more milk and egg mix. Using a sharp knife score the top of the tart in whatever pattern you wish.

Put this into the oven for around 30 minutes until risen and golden brown. Remove and leave to cool a little before serving.

rhubarb galette

I have to say that this has to be one of my all-time favourite uses for rhubarb. And pastry for that matter. This is crisp, gooey, sweet, flavourful and faultless. I just can’t imagine what else you could need in a tart. I have a deep affection for rhubarb as it symbolises so much at what can be an otherwise drab time of year. The tart, caramelised rhubarb layer in this tart was a wonderful addition. This is traditionally a more festive tart but it was so good I can see it being a more regular rhubarb repast.

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Filed Under: Baking, Butter, Caramel, Dairy & Eggs, Eggs, Fruit, May, Nuts & Seeds, Pastry, Pudding, Recipes By Month, Rhubarb, Seasons, Spring, Store Cupboard, Tart Tagged With: pastry, pudding, recipe, rhubarb

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Comments

  1. Ambreen (Simply Sweet 'n Savory) says

    May 10, 2013 at 12:54

    Wow, that looks delicious! Absolutely fantastic!

    Reply
  2. thesinglegourmetandtraveller says

    May 10, 2013 at 13:14

    What a great idea to put rhubarb in Galette des Rois. Fabulous recipe.

    Reply
  3. awholeplotoflove says

    May 10, 2013 at 15:20

    It sounds much nicer than the rhubarb pie I made last night.

    Reply
  4. Andrew Davies says

    May 10, 2013 at 16:09

    Great use of Rhubarb, even if you are more than a little obsessed with the stuff

    Reply
  5. belleau kitchen says

    May 10, 2013 at 18:24

    what an absolute STUNNER!!… CUT it open and take a photo PLEASE!!!!… how happy are you that it’s rhubarb season… oh yes!

    Reply
  6. Paula @ Vintage Kitchen says

    May 10, 2013 at 20:39

    A galette with puff pastry and rhubarb,splendid! I´ve been meaning to make one myself, but haven´t in years. Love the idea of tangy fruit inside.

    Reply
  7. Liz Berg says

    May 11, 2013 at 01:57

    What a picture perfect galette des rois! And with rhubarb? Simply incredible!

    Reply
  8. sylvan says

    May 11, 2013 at 09:07

    thank you for this…
    have just got a packet of puff pastry out of the freezer [cheating i know] and will be off down the allotment to raid the rhubarb patch this afternoon!
    ……………….perfect 🙂

    Reply
  9. Joanne says

    May 11, 2013 at 12:12

    I’m ready for my next rhubarb adventure and this tart sounds just perfect!!

    Reply
  10. Miss Messy says

    May 11, 2013 at 12:15

    Looks beautiful 🙂 I love rhubarb!

    Reply
  11. Seren says

    May 11, 2013 at 12:58

    Just – wow. Yum. I have to make this recipe and soon, it sounds utterly fantastic.

    Sx

    Reply
  12. laura@howtocookgoodfood says

    May 11, 2013 at 17:37

    That looks amazing, I would love to make something like that as I do have tons of allotment rhubarb to use up. I also love pastry and know this would be a dessert to impress as well as taste excellent 🙂

    Reply
  13. Guru Uru says

    May 11, 2013 at 20:25

    You use rhubarb beautifully, what a delish recipe 🙂

    Cheers
    Choc Chip Uru

    Reply
  14. rita cooks italian says

    May 11, 2013 at 21:27

    what a lovely tart: it’s a real Sunday treat. Rhubarb is blooming!!!

    Reply
  15. Beth says

    May 13, 2013 at 10:05

    This sounds like a wonderful tart. Glad you liked it!

    Reply
  16. Jenny @ BAKE says

    May 13, 2013 at 11:07

    I love rhubarb! this tart looks incredible!

    Reply
  17. Angie Schneider says

    May 13, 2013 at 12:28

    Looks so flaky and delicious!

    Reply
  18. Jennifer Kendall says

    May 13, 2013 at 17:25

    this is gorgeous!! I adore rhubarb, this is a truly lovely way to use it!

    Reply
  19. grace says

    May 13, 2013 at 18:56

    how stunning! i’ll have to remember rhubarb the next time i’m searching for a swear word replacement. 🙂

    Reply
  20. The Beach Hut Cook says

    May 13, 2013 at 19:32

    Perfect, just perfect.

    Reply
  21. Jacqueline @Howtobeagourmand says

    May 14, 2013 at 15:46

    One look at the ingredients list and you just know that this is going to taste so good! Nice way of jazzing up a Galette des Rois!

    Reply
  22. Bianca @ Confessions of a Chocoholic says

    May 15, 2013 at 02:02

    Your galette is so pretty! I’ve never baked with rhubarb but I think I will like this 🙂

    Reply
  23. Zoe Anne London says

    May 16, 2013 at 12:15

    YUM!!!! This makes me want to give up my diet!!

    Reply
  24. chipbuttiesandnoodlesoup says

    May 18, 2013 at 22:53

    What a great combination – delicious 🙂 gorgeous blog too – look forward to sharing more recipes…

    Reply
  25. Nami | Just One Cookbook says

    May 22, 2013 at 04:05

    I love rhubarb but I only eat out not make anything at home. This sounds very simple, especially with puff pastry. I’d love to give it a try!

    Reply

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Hello I’m Caroline

Welcome to my site All That I’m Eating. You will find inventive recipes using seasonal and foraged ingredients as well as everyday easy meals and a few indulgent recipes too.

I believe humble food doesn’t have to be hum drum so whether you’ve oodles of onions, superfluous sausages or apples aplenty I hope you enjoy having a look around.

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