Rhubarb Blackberry Honey Frangipane Galette

If you at all follow me on social media, you probably have realized there’s certain ingredients I fall in love with and repeatedly use them over and over. I feel like it’s the equivalent to falling in love with a song and listening to it over and over to the point you know all the lyrics. That’s how I’ve become with rhubarb. This dish is also a foreshadow onto my next obsession, frangipane. I know that as soon as rhubarb season is over, I’ll be forced to find new loves. Frangipane can’t really be enjoyed by itself, so I’m interested to see what it will come to be paired with.

This galette started out with the idea of just rhubarb since I had a few stalks left. Oh hey, did you know that rhubarb is part of the buckwheat family? Me either. I always thought celery because of it’s appearance and texture; I’m just as blown away as you are. From there, I knew we were going to go blackberry picking at Congaree and Penn on the weekend, so I waited and stewed on the thought of those two ingredients all week. Let’s take a moment of silence for the heat we endured picking these gorgeous berries under the stupid Florida sun. Yes, I know we all share the same sun, but it feels significantly different in these parts.

Galettes are super simple as they literally are free formed pies, so what you put in them can be as simple or creative as you’d like. I always want to make something unique, so I had honey frangipane underneath the rhubarb and dusted bee pollen on top. Bee pollen is slightly sweet with a little bit of chew. I’m sure you could add it to any pastry, and it’d add on like $5 extra by labeling it superfood. I don’t know about all that, but I actually just like the taste of it!

I know there’s a lot of pie crust recipes out there and a lot of pie 101 sites to achieve the best flaky crust. I’ve never really sought out any other crust recipe because the one I have just always works well for me. Basically really cold butter, really cold water, don’t overwork, and allow dough to rest. I’ve always been super happy with it.

 

 

 

Pie Crust
(Taken from Thomas Keller)
2 Cups flour (you’ll need extra for dusting)
1 tsp kosher salt
1 TBS Vanilla Bean Powder (optional)
1 Cup cold cubed butter
1/2 Cup ice cold water

Filling
1/2 cup blackberries
3 stalks of rhubarb

Honey Frangipane
(adapted from here)
140 grams unsalted butter- softened
160 grams granulated sugar
200 grams almond flour (finely ground)
2 eggs
1 TBS Vanilla Bean Paste
Honey (I did 1 TBS per each galette)

Topping
Eggwash
Sugar in the Raw
Bee Pollen

What you need to do!
Pie Dough
∙Cube your butter and throw in fridge
(your butter needs to be really really cold)
∙Add dry ingredients to a bowl
∙With a pastry blender, mix butter and dry ingredients together until cornmeal consistency. If you do not have a pastry blender, use your thumbs until shaggy.
∙Add water and use a wooden spoon or a spatula to incorporate
(try not to use your hands during this step to avoid heating the butter)
You’re finished adding water when the dough sticks together
∙Create a disc with the dough with your hands
∙Wrap in plastic wrap and throw in fridge for and hour or up to two days

Filling
∙While my dough was resting in the fridge, I took the time to prep my fruit.
∙Wash blackberries
∙Wash and trim rhubarb. You can cut your rhubarb any way you’d like, but I did thin 1/2 inch pieces angled slightly for appearance.

Honey frangipane
∙With paddle attachment, beat the butter and sugar until combined- do not cream butter and sugar
∙Add the almond flour, eggs, and vanilla bean paste and combine

Assembly
∙Set oven to 350
∙Roll out your dough on floured surface, probably 1/4 inch height. Galettes, in my opinion, are intended to be rustic, so don’t get too caught up on perfection.
∙Cut circles out with knife. I used a 6 inch circle Tupperware lid for my guide to cut out circles. With this size I was able to get 8 galettes.
∙Set any extra dough aside to rest before rolling out again.
∙Fill the middle of each galette with a heavy heaping smear of frangipane. Drizzle honey on top.
∙Cover frangipane with rhubarb and berries. I tried to be as sporadic as possible with placement as well as putting as much in as I could.
∙Drizzle top with a little more honey
∙Fold edges around to close up. If there was any room after closing them up, I’d shove a couple more berries or rhubarb in place.
∙Egg wash sides and sprinkle on sugar in the raw.
∙Bake for 30-40 minutes or until golden brown. Every oven is different, so after 30 minutes I’d go by color.
∙Once out, sprinkle with bee pollen.

Things to note
∙These spread out, as you can tell by photos so I was only able to bake 4 on each tray. This allowed the dough I balled back up to rest before I rolled out again.
∙If you do not do the same size as me or you do one large galette, just know your bake time may be different.
∙I experimented with my second tray by placing them in the freezer for a little while to see if they’d spread out less. They still spread out, but took longer to bake since they were colder.
∙Galettes are so versatile, so feel free to fill them with whatever you want!