FOOD + DRINK
SEASONALLY SPRING CONT .
Rhubarb Rose Galette
Recipe by : Miele www . derkern . miele . co . uk
Relax in the sunshine with this fruity and tangy rhubarb rose galette , best served with ice cream . If you don ' t have any or enough rhubarb , bulk out the pie and add extra flavour with blueberries , blackberries or plums . If you are having trouble finding polenta , substitute for the same amount of plain flour .
Ingredients :
For the pastry :
• 180g plain flour
• 125g unsalted butter , cold and cubed
• 40g polenta
• 40g caster sugar
• 1 / 4 tsp salt
• 1 large egg , cold
• 1 tbsp cold water
For the rhubarb :
• 10 thin stems forced rhubarb , around 700g
• 120g caster sugar
• 1 orange , zest and juice
• 30ml water
For the frangipane :
• 65g ground almonds
• 50g unsalted butter , softened
• 50g caster sugar
• 1 large egg
• 1 / 4 - 1 / 2 tsp rosewater
• Pinch of salt
• 2 tsp demerara sugar
Method
1 . To make the pastry , add the flour , butter , polenta , sugar and salt to a food processor . Pulse until the butter is no larger than pea sized . Beat the egg in a small bowl and add 3 tbsp into the flour mixture reserving the rest . Drizzle in the water and pulse cautiously until there are no wet spots . Tip onto a work surface and knead 2 - 3 times to bring together . Pat into a 1-inch thick disc , wrap in baking paper and rest in the fridge for at least an hour or ideally overnight .
2 . For the rhubarb , the galette requires a circle of stems snugly laying side by side , which will fit into the pastry . Using a 25cm circle of baking paper as a guide , lay and trim the pieces of rhubarb on top of the paper until you have a full circle . If you run out of full length stems , you can match offcuts to create the desired length . Mix together the sugar , orange zest , juice and water and lay the stems on a baking tray trying to keep the order of how they are on the paper , giving them a few turns to coat in the juice . Add in any offcuts too to further flavour the syrup . Preheat the oven to 120 ° C ( fan ) and bake for 15 minutes until the rhubarb is just tender but still holding its shape . Give the tray a little shake and tilt , gently mixing the syrup which should be a vivid pink . Set aside and let cool .
3 . For the frangipane , cream the butter and sugar together with the salt until lightened in colour . Add the egg and beat well until homogenised . Add the almonds and rosewater and mix until just combined . Set aside .
4 . To prepare the galette , remove the pastry from the fridge and let it warm up for 10 minutes . Dust a work surface with flour and roll the pastry into a rough 40cm circle . Using the rolling pin , transfer the delicate pastry sheet to the baking tray , laying it flat . Spread the frangipane mixture in the centre using the 25cm baking paper circle as a guide for size . Gently reassemble the drained rhubarb on top of the frangipane , reserving the syrup in a small saucepan . Gather the excess pastry and lay over the edges of the fruit in ruffles to create a rustic crust . Place the tray into the fridge for 15 minutes and preheat the oven to 200 ° C . Brush the crust thoroughly with the leftover egg from earlier and sprinkle with demerara sugar . Place in the oven on the top shelf and after 10 minutes , turn the temperature down to 180 ° C for a further 15 - 20 minutes until the pastry is golden and crisp .
5 . Simmer the rhubarb juices until reduced and thick , then brush this over the fruit of the baked tart . Leave to cool for 15 minutes on the tray and serve slices with ice cream .
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