Rhubarb Galette Recipe With Frangipane

I’ve said it before , and I no doubt will say it again, but I find nothing more delicious than union of flaky pastry, creamy frangipane, and sweet-tart fruit. Here’s the latest, seasonal frangipane galette rendition: rhubarb-orange, always a nice match.

The beauty of the galette process is that the flaky pastry dough, a longtime favorite David Lebovitz recipe, is made in the food processor, as is the frangipane — no washing in between necessary. If you have your ingredients all measured out, the assembled galette can be in the oven in just about 15 minutes.

I hope all you enjoy the process as much as I do.

PPS: Rhubarb Schnapps + More Desserts

For one galette, you’ll need about 3/4 lb of rhubarb, ends trimmed, stalks cut into 2-inch lengths.

Sprinkle the rhubarb with about 1/3 cup of sugar and the zest of one orange. Toss to coat.

Make the dough.

First pulse the flour, sugar and salt together.

Add the butter and pulse 10 times (about).

The butter should be the size of peas (about).

Add ice water.

Pulse again about 10 to 15 times or until the dough is still crumbly, but holds together when pinched.

Divide dough between two clean tea towels. (Don’t wash your food processor!) I love these tea towels by Now Designs .

Gather towel into a beggar’s purse, and squeeze to form a round.

Transfer one to the freezer for a future use.

On a lightly floured surface, roll out the remaining round into a circle about 12- to 13-inches in diameter.

Fold dough into quarters to easily transfer to a parchment-lined sheet pan.

Incidentally, I love these flexible dough scrapers from King Arthur Flour .

Make the frangipane: add to the food processor an egg, softened butter, vanilla, almond flour, and sugar.

Purée until smooth.

Spread frangipane into center of dough leaving a 1- to 2-inch border.

Top with the rhubarb and spread out.

Brush the dough with melted butter. Sprinkle with sugar.

Transfer to a 400ºF oven and bake for 35 to 40 minutes.

Serve with vanilla ice cream or lightly sweetened whipped cream.

Description

Flaky pastry + frangipane + fruit is one of my all-time favorite combinations.

If you can’t find almond flour or don’t feel like paying for it or don’t have it on hand, you can pulse almonds (whole, sliced, slivered, whatever) in the food processor. The color of the frangipane will be brownish if you use whole almonds and the texture of the finished frangipane might not be as smooth but the taste will still be great.

Depending on how tart your rhubarb is you may need more or less sugar, which is why I’ve given a range. I’ve made this twice this week, once using 1/4 cup sugar, once using 1/3 cup sugar, and both amounts still yielded cooked fruit with a nice tartness. I didn’t serve it with ice cream or whipped cream, but either of the two would be a nice way to balance the tartness.

for the rhubarb:

• 3/4 lb rhubarb stalks, cut into 2 -inch lengths
• 1/4 to 1/3 cup sugar
• zest from one orange

for the pastry:

• 2½ (320g) cups all-purpose flour
• 2 tablespoons sugar
• ½ teaspoon kosher or table salt
• 2 sticks (16 tablespoons | 8 oz | 227 g) unsalted butter
• ½ cup + 2 tablespoons ice water

for the frangipane:

• 1/2 cup almond flour or finely ground almonds, see notes above
• 2 tablespoons sugar
• pinch salt
• 2 tablespoons butter at room temperature
• 1 egg (small if possible)
• 2 teaspoons vanilla, rum, brandy or bourbon

for assembly and serving:

• 2 tablespoons melted butter
• 1 to 2 tablespoons sugar for sprinkling, turbinado is nice
• vanilla ice cream or lightly sweetened whipped cream, for serving

1. Preheat the oven to 400ºF and place a rack in the center of the oven.
2. Prepare the rhubarb: Toss the rhubarb with the sugar and orange zest in a large bowl and set aside.
3. Make the pastry: In the bowl of a food processor, pulse the flour, sugar and salt together. Cut the butter into small pieces, then add to the food processor. Pulse at 1-second intervals until butter is the size of peas—should be about 10 quick pulses. Add the ice water and pulse again about 10 times until the mixture is crumbly but holds together when pinched. Lay two clean tea towels on a work surface. Dump half of the crumbly dough mixture into the center of each. (Don’t wash the food processor!) Grab the four corners of the towel together and twist to create a beggar’s purse, pressing the dough into a round. Use your hands to pack and flatten the round. Store one of the rounds in the freezer for a future use. Keep the other nearby handy.
4. On a lightly floured work surface, roll out the dough into a 12- or 13-inch round. Use as much flour as needed to prevent the dough from sticking, and every few rolls, flip the dough over. Transfer dough to a parchment- or Silpat-lined sheetpan. If you have space in the fridge, chill the pastry while you make the frangipane.
5. Make the frangipane: Combine almond flour, sugar, salt, butter, egg, and vanilla in the uncleaned bowl of the food processor. Purée until smooth.
6. Spoon the frangipane into the center of the rolled out dough leaving a 1- to 2-inch border. Heap the rhubarb and all of the juices into the center of the frangipane and spread out to cover. You can cherry pick the really red pieces and arrange them on top — the bright red stalks look so pretty in the end. Fold the exposed edge of dough towards the center to make a rustic enclosure. See the video linked above for guidance.
7. Brush the edge of the dough with melted butter. Drizzle the remainder over the exposed rhubarb. Sprinkle the sugar evenly over the top. Bake for 35 minutes or until golden. Remove pan from the oven and let rest on cooling rack for 5 to 10 minutes or until Silpat or paper is cool enough to handle. Grab the edges of the paper or Silpat and slide to a cooling rack to cool further or to a cutting board to serve. Cut into wedges. Serve on its own or with vanilla ice cream or whipped cream.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: bake
• Cuisine: French, American

Description

Flaky pastry + frangipane + fruit is one of my all-time favorite combinations.

If you can’t find almond flour or don’t feel like paying for it or don’t have it on hand, you can pulse almonds (whole, sliced, slivered, whatever) in the food processor. The color of the frangipane will be brownish if you use whole almonds and the texture of the finished frangipane might not be as smooth but the taste will still be great.

Depending on how tart your rhubarb is you may need more or less sugar, which is why I’ve given a range. I’ve made this twice this week, once using 1/4 cup sugar, once using 1/3 cup sugar, and both amounts still yielded cooked fruit with a nice tartness. I didn’t serve it with ice cream or whipped cream, but either of the two would be a nice way to balance the tartness.

for the rhubarb:

• 3/4 lb rhubarb stalks, cut into 2 -inch lengths
• 1/4 to 1/3 cup sugar
• zest from one orange

for the pastry:

• 2½ (320g) cups all-purpose flour
• 2 tablespoons sugar
• ½ teaspoon kosher or table salt
• 2 sticks (16 tablespoons | 8 oz | 227 g) unsalted butter
• ½ cup + 2 tablespoons ice water

for the frangipane:

• 1/2 cup almond flour or finely ground almonds, see notes above
• 2 tablespoons sugar
• pinch salt
• 2 tablespoons butter at room temperature
• 1 egg (small if possible)
• 2 teaspoons vanilla, rum, brandy or bourbon

for assembly and serving:

• 2 tablespoons melted butter
• 1 to 2 tablespoons sugar for sprinkling, turbinado is nice
• vanilla ice cream or lightly sweetened whipped cream, for serving

1. Preheat the oven to 400ºF and place a rack in the center of the oven.
2. Prepare the rhubarb: Toss the rhubarb with the sugar and orange zest in a large bowl and set aside.
3. Make the pastry: In the bowl of a food processor, pulse the flour, sugar and salt together. Cut the butter into small pieces, then add to the food processor. Pulse at 1-second intervals until butter is the size of peas—should be about 10 quick pulses. Add the ice water and pulse again about 10 times until the mixture is crumbly but holds together when pinched. Lay two clean tea towels on a work surface. Dump half of the crumbly dough mixture into the center of each. (Don’t wash the food processor!) Grab the four corners of the towel together and twist to create a beggar’s purse, pressing the dough into a round. Use your hands to pack and flatten the round. Store one of the rounds in the freezer for a future use. Keep the other nearby handy.
4. On a lightly floured work surface, roll out the dough into a 12- or 13-inch round. Use as much flour as needed to prevent the dough from sticking, and every few rolls, flip the dough over. Transfer dough to a parchment- or Silpat-lined sheetpan. If you have space in the fridge, chill the pastry while you make the frangipane.
5. Make the frangipane: Combine almond flour, sugar, salt, butter, egg, and vanilla in the uncleaned bowl of the food processor. Purée until smooth.
6. Spoon the frangipane into the center of the rolled out dough leaving a 1- to 2-inch border. Heap the rhubarb and all of the juices into the center of the frangipane and spread out to cover. You can cherry pick the really red pieces and arrange them on top — the bright red stalks look so pretty in the end. Fold the exposed edge of dough towards the center to make a rustic enclosure. See the video linked above for guidance.
7. Brush the edge of the dough with melted butter. Drizzle the remainder over the exposed rhubarb. Sprinkle the sugar evenly over the top. Bake for 35 minutes or until golden. Remove pan from the oven and let rest on cooling rack for 5 to 10 minutes or until Silpat or paper is cool enough to handle. Grab the edges of the paper or Silpat and slide to a cooling rack to cool further or to a cutting board to serve. Cut into wedges. Serve on its own or with vanilla ice cream or whipped cream.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: bake
• Cuisine: French, American

Find it online : https://alexandracooks.com/2018/05/25/rhubarb-galette/

Friends, sandwich season is upon us. We’ve got our buns and bread down. Let’s polish up on our condiments.

I had forgotten how much I love flavored mayonnaise till a few weeks ago, when I ordered the 44 Special at the Copake General Store. The garlicky mayonnaise spread across the toasted bread provided a creaminess and richness while also imparting bite and flavor.

I have no idea if the CPG makes their mayonnaise from scratch, but I returned from Copake eager to make aioli, which in essence is a very garlicky mayonnaise—the two condiments are made nearly the same way.

How to Make Aioli

1. Purée an egg with garlic, some sort of acid (lemon, lime, vinegar), and a pinch of salt.
2. Then, while whisking vigorously or with the assistance of your food processor (highly recommended), slowly beat in olive oil.
3. Taste and adjust flavor as needed.

The variations are endless, but with ramps (wild garlic) in supply, I couldn’t resist making a ramp aioli, which whipped into a minty green emulsion tasting both garlicky and herbal. It has a really lovely flavor. When I worked at Fork , the chef always put capers in the aioli, so I always do that, too, but feel free to leave them out.

The Food Processor Trick to Foolproof Aioli (or Mayonnaise)

As with mayonnaise , a food processor really shines at making aioli. The trick, which I learned from a Mark Bittman article years ago, is to pour the oil down the food pusher insert, so that it enters the food processor through the teensy pinhole at the bottom of the pusher—you know that teensy hole, right? If you have never done this, you might not know the hole exists, but using it will ensure you do not add the oil too quickly, which is the critical step when making aioli and mayonnaise.

PS: Ramp Pesto | Pickled Ramp Bulbs

Here are the ingredients for the ramp aioli: fresh lemon, capers, 1 egg, salt, ramps, and oil (not pictured):

Garlic aioli ingredients: capers, 1 egg, a ton of garlic, fresh lemon, and oil (not pictured):

Description

Aioli is such a nice condiment to have on hand for all sorts of sandwiches: burgers, BLTs, roasted eggplant, etc.

If the raw egg worries you, you can boil it for as long as 4 minutes. Shock it in an ice bath, peel it, and proceed with recipe.

• small bunch ramps, cleaned and roughly chopped, or 6 peeled garlic cloves
• Kosher salt
• 1 tablespoon capers, optional
• 1 egg
• 1 to 2 tablespoons fresh lemon juice
• 1/2 cup olive oil
• 3/4 cup neutral oil such as grapeseed, canola, or vegetable plus more as needed
• flaky sea salt, such as Maldon

1. In a food processor, pulse the ramps (or garlic) with a pinch of salt until finely minced, scraping down the sides of the processor as necessary. Add the capers, egg, and 1 tablespoon of the lemon juice, and process until combined.
2. With the motor running, pour the oil through the teensy hole of the food pusher insert so that it enters the bowl in a very slow, steady stream — add the oil very slowly at first; once it starts emulsifying, add the oil more quickly. Note: If you are using garlic as opposed to ramps, the amount of oil here should be right. If you are using ramps, you may need to add as much as a cup more oil to get it to the thickness you desire. The moisture of the ramps will make the aioli be on the thin side in terms of texture if you use only 1.25 cups. If the thin texture doesn’t bother you, there is no need to add more oil—I actually don’t mind the thin texture. It should be emulsified.
3. After all of the oil has been incorporated, stop the motor and taste. Add more salt—I like using the Maldon at this point. Add it (or other salt) 1/4 teaspoon at a time. Add more lemon if the aioli is needing more sharpness. Process again, and continue adjusting as needed until it tastes right. Store in fridge until ready to serve.

• Prep Time: 20 minutes
• Category: Condiment
• Method: Food Processor
• Cuisine: American