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Recipe

Rhubarb crème fraîche galette

This clever recipe emulates the famous combination of rhubarb and custard, enclosed in a golden pastry shell. It's a dessert made for sharing, so enjoy with friends and family as a great excuse for a winter gathering.

By Nici Wickes
  • 25 mins preparation
  • 30 mins cooking
  • Serves 6 - 8
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If you're coeliac, gluten intolerant, or just looking for more delicious sweet and savoury ideas, discover more gluten-free recipes here!

Ingredients

  • 300 g gluten-free pastry – Nici used I Love Food's gluten-free sour cream pastry
  • 250 g rhubarb, cut into 4cm lengths
  • 3 tbsp raw sugar, plus extra to sprinkle
  • Zest of 1 orange, plus extra for garnish (optional)
  • 1 medium egg, separated
  • 3 tbsp ground almonds
  • 4 tbsp crème fraîche
  • 1 tbsp caster sugar
  • 2 tsp vanilla extract

Method

  • 1
    Briefly knead the pastry into a ball, then flatten into a disk. Wrap and chill for 15 minutes.
  • 2
    Toss the rhubarb with the raw sugar and orange zest until the rhubarb is coated in sugar. Set this aside.
  • 3
    In a small bowl, mix the egg white and ground almonds to a paste. In another small bowl, mix the egg yolk with the crème fraîche, caster sugar and vanilla. Set this aside too.
  • 4
    Preheat oven to 180°C. Line a tray with baking paper.
  • 5
    Roll out the pastry onto the baking paper until it is a 25-30cm circle. Spoon over almond paste and spread evenly, leaving a 5cm border free of paste. Pile rhubarb into the centre and spoon over any excess sugar from the bowl.
  • 6
    Fold in the sides to partially cover the fruit, pinching and pleating it as you go. Brush the pastry with a little milk and sprinkle over a little raw sugar. Bake for 25 minutes or until the pastry is golden.
  • 7
    Drizzle over the crème fraîche mixture and return to the oven for a further 5-8 minutes or until just set.
  • 8
    Cool the galette slightly before serving.

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