Rhubarb Galette with Hazelnut Crust
Serves 6
INGREDIENTS:
I sheet of shortcrust butter pastry
6 sticks of rhubarb, chopped into 2-inch pieces
80g brown sugar
2 tsp of rosewater
50g hazelnuts, chopped
1 egg, whisked
METHOD:
1. Pre-heat the oven to 180oC.
2. In a saucepan place the chopped rhubarb, brown sugar and rosewater. Mix well together so that the rhubarb is coated in the sugar. Allow to cook over a low heat for 10 minutes.
3. Roll out the sheet of shortcrust butter pastry (it must be chilled) and spoon the rhubarb in the middle of the pastry sheet. Keep the cooking liquid in the pan, reduce it by half over a low heat so it’s lovely and thick (serve this in a jug with the cooked galette).
4. Fold back the edges of the pastry, so it creates a parcel and brush with the whisked egg and a sprinkle of brown sugar. Sprinkle the chopped hazelnuts over the pastry edge, and push them into the pastry with your fingers, so they don’t fall off.
5, Bake in a pre-heated oven for 25 mins or until the pastry is golden in colour.
6. Serve with the syrup and crème fraiche.
