The rhubarb season is here and what could be better than making a delicious and beautiful Rhubarb galette with mascarpone cream. I added a touch of lemon to the rhubarb which came very nice. I also decided to serve the galette with a mascarpone cream with a hint of vanilla which was a perfect combination. Easy to make and one of my favorite desserts during the summer!
Recipe: Rhubarb Galette
Summary: A crunchy rhubarb galette with a touch of lemon. Very easy to make and absolutely delicious.
Ingredients
- 300 ml all purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 150 gram butter
- 3 tablespoons ice cold water
- Filling:
- 250 grams rhubarb
- Zest and juice from 1/2 lemon
- 3 tablespoons sugar
- 1 tablespoons potato starch
- 1 egg
- 1/2 teaspoon vanilla sugar
- 3-4 tablespoons almond flakes
- 100 ml whipping cream
- 100 ml mascarpone
- 1/2 teaspoon vanilla extract
- 2-3 tablespoons icing sugar
Instructions
- Start with mixing flour with sugar and salt in a large bowl. Slice the butter in thin slices and use your hands to mix it with the flour. Sprinkle the cold water, 1 tablespoon at a time and mix around with a fork until you get a nice pastry dough. Shape to a small ball, put on a plastic film and flatten it a bit with your hand. Cover and refrigerate for at least 1 hour.
- Remove the dough from the fridge and let it rest for a few minutes. Use a rolling pin and roll it out on a slightly floured surface. The dough should be around 1/2 cm thick. Put the dough on a baking sheet which you prepared with parchment paper.
- Slice the rhubarb and mix with lemon zest and juice, sugar, vanilla sugar and potato starch in a bowl. Let it sit for around 10 minutes.
- Add the rhubarb on top of the dough and don’t forget to leave a border of 3-4 cm around the dough so you can fold it later.
- Fold the dough over the rhubarb.
- Whisk the egg and brush the dough. Add some almond flakes and sugar on top of the dough.
- Bake for 35 minuter in 200 Celsius degrees.
- Whip cream, mascarpone, vanilla extract and icing sugar to a smooth mixture.
Ready in: 35 minutes
Portions: 12
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