Ingredients
The dough
flour
250g
8.75oz
1cup
16.75tbsp
powdered sugar
60g
2.10oz
4tbsp
sea salt
pinch
butter
100g
3.50oz
0.40cup
6.70tbsp
egg
1pc
Hazelnut cream
butter
80g
2.80oz
0.32cup
5.36tbsp
sugar
80g
2.80oz
0.32cup
5.36tbsp
starch
3g
0.11oz
0.20tbsp
egg
1pc
hazelnut flour (homemade)
80g
2.80oz
0.32cup
5.36tbsp
sherry
20g
0.68fl oz
rhubarb
450g
15.75oz
1.80cup
30.15tbsp
syrup grenadine
250g
8.45fl oz
Method
The calculation in the recipe is for a 24cm (9.45 inch) galette.
The dough
- Mix the butter, flour, powdered sugar and salt until crumbs; add an egg, and knead the dough.
- Wrap the dough lump with film, and rplace it in the fridge for at least 2-3 hours.
Clean the rhubarb. Soak in syrup for several hours, and cut into 3-4cm (1.20-1.60 inch) sticks.
Hazelnut cream
- Beat the butter with sugar until fluffy; add an egg, and beat again.
- Add hazelnut flour, starch and alcohol. Mix until combined.
Baking
- Roll out the dough to a thickness of 3mm (0.12 inch).
- Apply hazelnut cream, leaving 3-3.5cm (1.20-1.40 inch) around the edge.
- Spread the rhubarb sticks, close the edges, and bake the galette at 347F (175C) for 35 minutes (sprinkle with cane sugar before baking).
