Honey Rhubarb Galette
 
 
Makes 1 9" square galette
Ingredients
Crust:
  • 1 cup + 2 tablespoons all-purpose flour
  • ½ teaspoon sugar
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, cold, cut into small pieces
  • 3-4 tablespoons ice water
Filling and finish:
  • ½ cup toasted sliced almonds (see notes)
  • 3 tablespoons mascarpone cheese
  • 2 tablespoons honey
  • ½ teaspoon vanilla extract
  • 3 stalks rhubarb, cut into 3" pieces and then into ¼"-thick matchsticks
  • 1 tablespoon + 1 teaspoon sugar
  • 1 tablespoon all-purpose flour
  • 1 egg yolk beaten with 1 tablespoon milk
  • 1½ tablespoons honey
Instructions
Prepare the crust:
  1. In a large bowl, combine the flour, sugar and salt. Add the butter and rub it into the flour mixture with your fingertips until it resembles coarse meal. Add 3 tablespoons water and mix with a fork. If it is crumbly, add more water, 1 teaspoon at a time, until the ingredients start to come together. Then use your hands to lightly knead the dough in the bowl until it forms a ball. Flatten the ball into a 1"-thick square, wrap in plastic and chill in the refrigerator for at least 1 hour.
Prepare the filling:
  1. In a food processor, pulse the almonds until finely ground.
  2. In a small bowl, combine the ground almonds, mascarpone cheese, honey and vanilla extract and mix until smooth. Set aside.
  3. In a medium bowl, combine the rhubarb, sugar and flour. Set aside.
Assemble and bake the galette:
  1. Preheat oven to 400 degrees.
  2. Remove the dough from the refrigerator and let it sit for 5 minutes. On a lightly floured work surface, roll out dough to a 14" square. Carefully transfer the dough to a baking sheet lined with parchment paper.
  3. Spread the almond and mascarpone cheese filling over the dough in an even layer, leaving a 2½" border around the edges. Arrange the rhubarb in a chevron pattern over the almond and mascarpone cheese filling; cut the rhubarb as necessary to fit.
  4. Fold the edges of the dough over the rhubarb and crimp; brush with egg wash.
  5. Bake until the crust is golden brown, 40-45 minutes.
  6. Heat honey until warm - about 10 seconds in the microwave should do; brush over rhubarb. Serve immediately or at room temperature.
Notes
To toast raw almonds, cook them in a fry pan over medium-low heat, stirring occasionally, until fragrant, about 5 minutes. Let cool.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/honey-rhubarb-galette/