Rhubarb is in season, and so I decided to make this honey rhubarb galette on a whim. I blame it on the folks at Tasting Table and Crate and Barrel, who shared a recipe – and mesmerizing video – for a similar dessert on Instagram. After seeing it, I had to create a version.
No regrets on my end. The rhubarb galette was fun and surprisingly easy to assemble, and baked up like a dream.
It’s incredibly tasty, too – think soft, tangy fruit atop buttery, flaky pastry with a creamy, nutty filling in between. The free-form tart is light and refreshing, and screams spring.
Recipe adapted from Tasting Table.
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:
- 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.
Gosh that herringbone pattern is just stunning!
Thanks so much, Kirsten!
This rhubarb cake looks amazing and looks fairly straightforward to make.
I have one question though. How much does the almonds weigh or what is their volume after being ground? I have a feeling the volume is changed after grinding.
I already have pre-toasted ground almonds in my kitchen cabinet.
Thanks for posting the recipe.
Hi Pia – Unfortunately, I don’t know the equivalent weight. But I’m guessing the quantity doesn’t have to be exact – maybe try 1/3 cup ground almonds.
I made this today and it turned out so well! Not quite as pretty as yours, but still beautiful! I didn’t have the proper cheese so used 30 g of cream cheese and 1 Tbsp skim milk (all I had) – since I couldn’t compare it to the original, I’d say this was delicious! It took what felt like forever to cut and arrange the rhubarb but was well worth it. I was concerned that I had handled the crust too much. I just couldn’t get it to a 14″ square, maybe 12″ so I let it chill again after assembly for 20 min as the oven preheated. It kept its shape but lost a little of the crimped detail in the oven. And it was the best, flakiest crust I’ve ever made! Thanks for the recipe!
I wish I could see – and taste – your galette, Jennifer! So glad you were able to adapt the recipe and end up with a delicious treat. Sounds like a productive day to me. 🙂
This is one of those “Too pretty to eat” but sounds heavenly! A sight to behold.
Thanks so much, Mickey!