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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.
- 25 mins preparation
- 30 mins cooking
- Serves 6 - 8
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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
- 1Briefly knead the pastry into a ball, then flatten into a disk. Wrap and chill for 15 minutes.
- 2Toss the rhubarb with the raw sugar and orange zest until the rhubarb is coated in sugar. Set this aside.
- 3In 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.
- 4Preheat oven to 180°C. Line a tray with baking paper.
- 5Roll 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.
- 6Fold 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.
- 7Drizzle over the crème fraîche mixture and return to the oven for a further 5-8 minutes or until just set.
- 8Cool the galette slightly before serving.
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