Roasted Rhubarb and Almond Cream Galette

Ingredients

• All-purpose flour200g
• Unsalted butter, cold and cubed120g
• Powdered sugar30g
• Egg yolk1
• Ice water30g
• Salt2g
• Unsalted butter, softened80g
• Granulated sugar80g
• Ground almonds80g
• Eggs2
• All-purpose flour (for cream)10g
• Pure vanilla extract4g
• Rhubarb stalks, trimmed400g
• Granulated sugar (for roasting)60g
• Orange zest1 orange
• Egg wash (1 egg + 1 tbsp milk)1
• Flaked almonds20g
• Demerara sugar15g
• Powdered sugar (for dusting)10g

Method

1. 1.Make the pastry (pâte brisée): pulse flour, powdered sugar, salt, and cold butter until it resembles coarse crumbs. Add egg yolk and ice water, mix just until it comes together.
2. 2.Flatten into a disc, wrap, and rest in the fridge for at least 1 hour.
3. 3.Preheat oven to 180°C. Cut rhubarb into 8cm batons, toss with 60g sugar and orange zest, and roast on a lined tray for 15 minutes until just tender. Cool completely.
4. 4.Make almond cream (crème d'amandes): beat softened butter and sugar until pale. Add eggs one at a time, then fold in ground almonds, flour, and vanilla. Chill for 30 minutes.
5. 5.Roll out pastry on a lightly floured surface to a rough 30cm circle, about 3mm thick. Transfer to a lined baking tray.
6. 6.Spread almond cream over the pastry, leaving a 5cm border. Arrange roasted rhubarb pieces over the cream in a single layer.
7. 7.Fold the pastry border up over the filling, pleating as you go. Brush the crust with egg wash, scatter flaked almonds and demerara sugar over the top.
8. 8.Bake at 190°C for 30–35 minutes until the crust is deep golden and the almond cream is set and lightly coloured.
9. 9.Cool for 15 minutes on the tray. Dust with powdered sugar just before serving.