The first sign of spring, at least for us, is when it's socially acceptable to jump all the way back into making galettes any chance we get. While we’re a few months away from ripe peaches or sour cherries, the first rhubarb haul from the market should be celebrated! This recipe takes a flaky crust, and fills it with rich vanilla frangipane and tart rhubarb. As soon it comes out of the oven, it's just waiting to be brushed with vanilla syrup. This is the ultimate entertaining sweet, and it comes together super quickly!
Now, let’s chat knife skills! We’ve got some tips for you to help sharpen up your kitchen prowess. First, when you’re working with a fresh vanilla bean, it’s all about the paring knife. We take a Shun paring knife and run it down the length of the bean before using the spine of the knife to scrape out the seeds (using the edge of the knife can cause the edge to roll, making your knife appear dull). Then, when slicing the rhubarb, we use a Shun 6-inch utility knife for clean and even slices. We cut on an angle so that when preparing the galette, the rhubarb can be lined up to form a herringbone pattern. Finally, a Shun premier 8-in. chef’s knife is key for a perfect chiffonade of mint. Simply stack the mint leaves and roll them up before thinly slicing for perfect strips.
Click here for more Shun Cutlery recipes and knife skills.
For the Dough
- 3 cups all-purpose flour, plus more for dusting
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1 1/ 2 sticks unsalted butter, cubed
- 1/ 2 cup plus 2 tablespoons ice water
- 2 tablespoons vodka
- 1 egg, beaten
- 1 tablespoon turbinado sugar
For the Frangipane
- 1 1/ 4 cup almond flour
- 1/ 2 cup granulated sugar
- 2 tablespoons melted butter
- 1 teaspoon kosher salt
- 2 eggs
- 1 vanilla bean, seeds scraped, pod reserved
For the Rhubarb, Glaze and Garnish
- 8-10 stalks rhubarb, cut into 3-inch pieces on a bias (about 1½ pounds)
- 1/ 4 cup granulated sugar
- 1/ 4 teaspoon kosher salt
- Chiffonade mint, for garnish
Make the dough: In a medium bowl, whisk together flour, sugar and salt. Using your fingers, work butter into flour mixture until pea-sized pieces form. Add water and vodka, and continue to knead until a dough forms. Cover and let rest in the refrigerator for 1 hour.
Meanwhile, prepare frangipane: In a bowl, stir all frangipane ingredients until smooth; set aside.
Preheat the oven to 400°F. On a lightly floured surface, roll dough out into a 14-inch circle. Spread frangipane over dough, leaving outer 2-inch border clean. Arrange rhubarb in a houndstooth pattern, alternating the direction of the rhubarb to line up.
Fold outer dough over rhubarb with a series of pleats, then brush liberally with beaten egg and sprinkle crust with turbinado sugar. Bake until golden brown, 45-50 minutes.
While the galette bakes, prepare the syrup: In a small saucepan, combine sugar and salt with 3 tablespoons water and reserved, scraped vanilla pod. Bring to a simmer and cook until sugar has dissolved, about 1 minute. Let cool.
When galette is finished baking, immediately brush syrup over rhubarb. Let cool slightly, then slice and garnish with mint. Serve warm.