Rhubarb and Rye Galette

Tart rhubarb pairs beautifully with lemon, ginger, and almond in this perfect spring dessert! This galette recipe may seem involved at first glance, but all three components can be prepped a day in advance and come together within 10 minutes. As it bakes, the frangipane puffs slightly around the macerated rhubarb absorbing its flavor while leaving the galette with a crisp bottom and a soft flavorful center. Rye flour gives the crust a deeper color and flavor while keeping it tender and flaky. 

Yield: 1 galette, serves 7-10 people

Total Time: 2 hours

Ingredients

For the galette crust:

• 3 Tablespoons (45 g) water
• 2 Tablespoons (30 g) ricotta, sour cream, or crème fraîche
• 2/3 cup (80 g) Janie's Mill Silky Smooth Pastry Flour
• 1/2 cup (60 g) Janie's Mill Dark Rye Flour
• 1/2 teaspoon (3 g) salt
• 1 Tablespoon (13 g) granulated sugar
• 1/2 cup (1 stick, 113 g) unsalted butter, cold

For the frangipane:

• 6 Tablespoons (82 g) unsalted butter, at room temperature
• 6 Tablespoons (82 g) granulated sugar
• zest of 1 lemon
• 1 egg, room temperature
• 1 cup (82 g) almond flour
• 2 Tablespoons (20 g) Janie's Mill Silky Smooth Pastry Flour
• 1/2 teaspoon (2 g) salt
• 1/4 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 1 Tablespoon (15 g) finely chopped candied ginger (optional)

For the rhubarb:

• 1 lb. rhubarb, chopped on a bias into 1/2 in. pieces
• 2 Tablespoons (25 g) granulated sugar
• juice of 1 lemon

Instructions

For the galette dough:

1. Combine the water and ricotta and refrigerate until ready to use.
2. In a medium sized bowl, whisk together the flours, salt, and sugar.
3. Cut the butter into small cubes and toss with the dry ingredients. Use your fingers to smash and flatten the butter into the flour until you have thin flakes of butter and small pea-sized pieces. If your butter is melting, chill this mixture for a few minutes before moving on. 
4. Add the water and ricotta mixture and toss until the liquid is completly absorbed. If the dough still has dry patches, add more water a tablespoon at a time until the dough holds together when squeezed.
5. Tip the dough out onto your work surface and continue folding it onto itself until it mostly holds together with a few scraggly pieces remaining. 
6. Using a knife or a bench scraper, chop the dough into four pieces. Stack the pieces on top of each other and use your hands or a rolling pin to flatten the stack until it is about 1 inch thick. Chop the dough into four pieces again and repeat this process 2-3 more times. This quick lamination step will add flaky layers to your galette and insure the dough is evenly hydrated.
   
7. Form the dough into a disc and wrap it in plastic wrap. Refrigerate overnight or for at least one hour before rolling it out. 

For the frangipane:

1. Zest the lemon into the granulated sugar and use your fingers to press the zest into the sugar until the mixture resembles wet sand.
2. Add the room temperature butter to the sugar and beat until just combined. Add the eggs, extracts, and finely chopped ginger (if using) and mix to combine. 
3. Add the almond flour, wheat flour, and salt and mix until you have a homogenous batter. You can use the frangipane immediately or refrigerate for up to a week. If you refrigerate the frangipane, let it come to room temperature before spreading it in the galette. It will be quite firm straight from the fridge. 

For the rhubarb: 

1. Slice the rhubarb on a diagonal into 1/2 inch pieces. 
2. Toss with the sugar and lemon juice and let sit at room temperature for at least 1 hour or refrigerate it overnight to assemble the tart the next day. Before using the rhubarb, sieve out any excess liquid. Save these flavorful juices to use in cocktails. 

Assembly and baking: 

1. Preheat the oven to 425F. 
2. On a lightly floured surface, roll out the galette crust into a 12 inch circle. Transfer to a baking sheet lined with parchment paper. 
3. Spread the frangipane evenly over the dough, leaving a 2 inch border to fold the edges over later. Arrange the rhubarb in a slightly overlapping pattern on top of the frangipane. It may look like too much, but it will bake down into the perfect amount! 
4. Fold the border of dough up over the frangipane and rhubarb to form the crust. Egg wash the crust and sprinkle the entire surface of the tart with raw sugar to finish. 
5. Turn the oven down to 400F and bake the galette for 45-60 minutes until the crust is deeply golden brown and the frangipane is puffy and lightly golden. 
6. Let cool slightly, then serve warm with whipped cream or a scoop of vanilla ice cream.