Preparation time is 45minutes
Cook time is 35minutes
Total time is 1hours 20minutes
Serve is for 8 people
Difficulty level: 2 out of 4
8 Ingredients
- 1 1/2 cup plain flour, plus extra 2 tbs
- 1tablespoons milk
- 2tablespoons pure icing sugar
- 185grams butter, diced
- 1/3 cup demerara sugar
- 500grams rhubarb, trimmed
- 2 free range eggs
- 3/4 cup almond meal
Nutrition per serving
1710kJ / 410Cal
1710 Kilojoules or 410 Calories
20% of daily energy intake*
Protein
8.3grams
Fat
27.4grams
Carbs
31.2grams
Sugars
14.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Process flour, icing sugar and 125g butter in a food processor until mixture resembles fine breadcrumbs. Add 1 egg and process until mixture comes together and a dough forms. Turn onto a lightly floured surface and knead until smooth. Form into a 2cm-thick disc, cover in plastic wrap and refrigerate for 30 minutes or until firm.
Step 2 of 3
Meanwhile, beat remaining butter and 1/4 cup sugar together with electric beaters until pale and creamy. Beat in remaining egg. Stir in almond meal and extra flour until combined.
Step 3 of 3
Preheat oven to 200°C. Place a large baking tray into oven. Roll pastry out between 2 sheets of baking paper to a 35cm round. Spread almond mixture over pastry leaving a 5cm border. Cut and arrange rhubarb over almond mixture. Fold pastry border toward centre. Brush border with milk and sprinkle with remaining sugar. Transfer galette on the paper to tray. Bake for 35 minutes or until golden and cooked through. Serve.
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