Rhubarb galette with white chocolate | Recipe
Filled with delicious "frangipane" almond cream
Text:
Katharina Kuhlmann
Photography:
© Marzia Balza
28 May 2024
A galette is a flat, round cake that originates from France and is prepared differently depending on the region. Savoury versions are common, which are sometimes more reminiscent of a crêpe. But sweet versions are also popular. Our variation today is a rhubarb galette, which is also filled with the delicious almond cream "frangipane". Refined with white chocolate, this pastry with freshly harvested rhubarb is the perfect spring treat.
Ingredients
For a shallow, round tin / a round tray with Ø 28 cm
Für den Gallette-Boden:
95 g
flour
75 g
whole spelt flour
2 tbsp
cane sugar
75 g
cold butter
105 g
strained (Greek) yoghurt
For the filling:
400 g
rhubarb, cut into pieces
2 tbsp
cane sugar
0.5
organic lemon (juice)
For the frangipane cream:
120 g
VIVANI White Cooking Chocolate
50 g
cane sugar
50 g
soft butter
1
egg
110 g
ground almonds
For the decoration:
1
egg
some
cane sugar
some
flaked almonds
a few pieces
VIVANI white cooking chocolate, chopped
making
working time
40 minutes
baking time
30 minutes
level of difficulty
easy
N°
01
For the base, mix the two types of flour, sugar and cold butter with your fingers to form a crumbly mixture. Add the yoghurt and knead into an even dough. Shape into a ball and place in the fridge.
02
Mix the rhubarb with the sugar and lemon juice and set aside.
03
Break the chocolate coating into pieces and carefully melt in a bain-marie.
04
For the cream, mix the butter and sugar in a bowl. Add the egg and continue to stir into a homogeneous mixture. Now add the melted chocolate coating and the almonds and mix well.
05
Take the dough out of the fridge, dust with a little flour and roll out to a thickness of 5 mm. Line the tin with baking paper and then with the rolled-out dough.
06
Spread the frangipane cream on the galette base and arrange the rhubarb on top. Fold the overhanging pastry over the filling at the edges, brush with a beaten egg and sprinkle with cane sugar.
07
Bake in a preheated oven at 200 °C for approx. 30 minutes until golden brown.
08
Leave the galette to cool briefly and garnish with flaked almonds and chopped cooking chocolate.
