Rhubarb Galettes With Hazelnut Frangipane
Rhubarb Galettes With Hazelnut Frangipane is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Pulse flour, granulated sugar, and salt in a food processor to combine.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPulse flour, granulated sugar, and salt in a food processor to combine.
Add butter and process until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
Transfer mixture to a large bowl; drizzle 1/3 cup ice water over.
Gently mix with your hands until a shaggy dough forms.
Turn out dough onto a lightly floured surface and knead once or twice, pressing to incorporate any dry bits of flour.
Divide dough into 2 pieces and flatten each into about a 1"-thick disk.
Wrap in plastic wrap; chill at least 1 hour.
Dough can be made 2 days ahead.
Keep chilled, or freeze 1 month.
Preheat oven to 350°F.
Process hazelnuts and 1/3 cup granulated sugar in a food processor to a fine paste, about 3 minutes.
Add butter, buckwheat flour, rye, salt, and 1 egg and pulse until smooth; set frangipane aside.
Toss rhubarb, orange zest and juice, and remaining 1/4 cup granulated sugar in a medium bowl.
Let sit, tossing occasionally, 10 minutes.
Whisk remaining egg in a bowl with 1 teaspoon water.
Divide each disk of dough into 4 pieces.
Roll out a piece of dough on a lightly floured surface to make a 5" round.
Spread with about 1 1/2 tablespoons reserved frangipane, leaving a 1" border.
Brush border with egg wash.
Top frangipane with some rhubarb; fold edges of dough up and over rhubarb, overlapping slightly.
Brush dough with egg wash.
Repeat process to make 7 more galettes.
Transfer to parchment-lined baking sheets.
Sprinkle galettes with demerara sugar and aniseed and bake, rotating once, until crust is golden brown and rhubarb is soft, 30–40 minutes.
Let cool on a wire rack.
Do ahead: Galettes can be baked 3 days ahead; store tightly wrapped at room temperature.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
