Assemble these one at a time so the rhubarb juice doesn't have time to run wild while you're finishing them.
Ingredients
Makes 8
Galette dough:
Filling and assembly:
Galette dough:
Step 1
Pulse 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.
Step 2
Transfer mixture to a large bowl; drizzle 1/3 cup ice water over. Gently mix with your hands until a shaggy dough forms.
Step 3
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.
Do ahead
Step 4
Dough can be made 2 days ahead. Keep chilled, or freeze 1 month.
Filling and assembly:
Step 5
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.
Step 6
Toss rhubarb, orange zest and juice, and remaining 1/4 cup granulated sugar in a medium bowl. Let sit, tossing occasionally, 10 minutes.
Step 7
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.
Step 8
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.
How would you rate Rhubarb Galettes With Hazelnut Frangipane?
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Reviews (6)
Back to TopSurprisingly good! I substituted almonds for the hazelnuts and also used 1/4 cup almond flour in the crust. The anise seed added so much to the overall flavor. The galettes were both beautiful and delicious! I had made as well, strawberry ice-cream to serve alongside but after tasting the galette i hesitated doing that as the flavor was so wonderful i did not want to mask it!
sabrina51
Virginia
6/4/2017
Absolutely delicious! Highly recommended. I used almonds (because I didn't have hazelnuts on hand) and it turned out great. Will definitely make this again soon.
bullard.sinead8079
Yountville, CA
4/27/2017
Perfect breakfast too
sherbski
6/25/2016
Ok people this is no joke... AWESOME! I actually pretty much followed the recipe. Crust was on point: flakey and tender. Since I forgot the rind in the rhubarb orange soak I sprinkled it on filling at the end and rubbed the crust with it after the egg wash and damn that was a good error. Not a fan of anise but dang it would not be the same without it - killer. Only made two large tarts, cuz I'm lazy, and with the second tart I thinly diced the rhubarb and would recommend that because the long strand were stringing and pull off with each bite. Frangipane had so much more flavor than I ever expected with an untoasted nut, fantastic! When I do again: will dice rhubarb, trial gran marnier in rhubarb soak or add frangelico to the frangipane. Off to plant more rhubarb now. This recipe is killer too (just would use more rose water): //m.fonts4kids.com/recipes/food/views/rhubarb-pistachio-bundt-cake-with-rose-glaze-56389533
sherbski
6/25/2016
Wow! Rhubarb galettes with hazelnut frangipane are fantastic! Some of the best concoctions of Italian and French baking! I had never make frangipane before and intriguing and scrumptious! If you make them, be prepared for each person to eat two, they are so delicious. I cut the rhubarb into finer lengths, sometimes 8 or 10 thin lengths per stalk, and then chopped them into 1-2" bite-size lengths.
csaundersiam
Portland, OR
5/22/2016
Wow! Rhubarb galettes with hazelnut frangipane are fantastic! Some of the best concoctions of Italian and French baking! I had never make frangipane before and intriguing and scrumptious! If you make them, be prepared for each person to eat two, they are so delicious. I cut the rhubarb into finer lengths, sometimes 8 or 10 thin lengths per stalk, and then chopped them into 1-2" bite-size lengths.
csaundersiam
Portland, OR
5/22/2016
