The beauty of the galette process is that the flaky pastry dough, a longtime favorite David Lebovitz recipe, is made in the food processor, as is the frangipane — no washing in between necessary. If you have your ingredients all measured out, the assembled galette can be in the oven in just about 15 minutes. I hope all you enjoy the process as much as I do. PPS: Rhubarb Schnapps + More Desserts For one galette, you’ll need about 3/4 lb of rhubarb, ends trimmed, stalks cut into 2-inch lengths. Sprinkle the rhubarb with about 1/3 cup of sugar and the zest of one orange. Toss to coat. Make the dough. First pulse the flour, sugar and salt together. Add the butter and pulse 10 times (about). The butter should be the size of peas (about). Add ice water. Pulse again about 10 to 15 times or until the dough is still crumbly, but holds together when pinched. Divide dough between two clean tea towels. (Don’t wash your food processor!) I love these tea towels by Now Designs. Gather towel into a beggar’s purse, and squeeze to form a round. Transfer one to the freezer for a future use. On a lightly floured surface, roll out the remaining round into a circle about 12- to 13-inches in diameter. Fold dough into quarters to easily transfer to a parchment-lined sheet pan. Incidentally, I love these flexible dough scrapers from King Arthur Flour. Make the frangipane: add to the food processor an egg, softened butter, vanilla, almond flour, and sugar. Purée until smooth. Spread frangipane into center of dough leaving a 1- to 2-inch border. Top with the rhubarb and spread out. Brush the dough with melted butter. Sprinkle with sugar. Transfer to a 400ºF oven and bake for 35 to 40 minutes. Serve with vanilla ice cream or lightly sweetened whipped cream. 5 from 12 reviews Watch a how-to video of the whole process here, which might offer some guidance regarding the texture of dough and the process for shaping. If you can’t find almond flour or don’t feel like paying for it or don’t have it on hand, you can pulse almonds (whole, sliced, slivered, whatever) in the food processor. The color of the frangipane will be brownish if you use whole almonds and the texture of the finished frangipane might not be as smooth but the taste will still be great. Depending on how tart your rhubarb is you may need more or less sugar, which is why I’ve given a range. I’ve made this twice this week, once using 1/4 cup sugar, once using 1/3 cup sugar, and both amounts still yielded cooked fruit with a nice tartness. I didn’t serve it with ice cream or whipped cream, but either of the two would be a nice way to balance the tartness.
