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:
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:
In a food processor, pulse the almonds until finely ground.
In a small bowl, combine the ground almonds, mascarpone cheese, honey and vanilla extract and mix until smooth. Set aside.
In a medium bowl, combine the rhubarb, sugar and flour. Set aside.
Assemble and bake the galette:
Preheat oven to 400 degrees.
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.
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.
Fold the edges of the dough over the rhubarb and crimp; brush with egg wash.
Bake until the crust is golden brown, 40-45 minutes.
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/