Rhubarb-Orange Galettes with Hazelnut Frangipane

I always eagerly await the arrival of rhubarb for the season, mostly because I find it delicious and very photogenic, but also because it brings with it a dream of spring.  These rhubarb-orange galettes are the perfect showcase of the bittersweet (actually a vegetable) fruit.  Before proceeding, keep in mind that this is definitely a project, but the outcome is 15000% worth it!I have a checkered past with pies, tarts, galettes and crostatas.  I can cook and bake a lot of things, but pies seem to be the thorn in my side, the kryptonite to my superman.  I mostly struggle with the dough-knowing when it is done, keeping it cold and flaky and rolling it out-but I have had my trouble with filling them too!  I once baked a regular pie in a deep-dish pie plate for my mom’s birthday…not only was there a microscopic amount of filling, but there was a hole in the crust through which the filling leaked out and caramelized to the bottom of the pie plate and crust.  We ate the albeit delicious pie with forks out of the pie plate while laughing at how sad it looked.

Galettes are nice for pie amateurs because they’re freeform, with the dough rustically wrapped around the filling.  No pie plates, crust decoration or blind baking necessary! Some day I will master pie and I will share all of my knowledge with you, but today is not that day.  I followed a recipe from Bon Appétit, with an accompanying video to really help dumb-dumbs like me.

Frangipane is a custard-like filling, generally flavored with almonds, but here features the more rich and earthy hazelnuts.  75% of the components of this recipe come together in the food processor, which is extra-handy to speed up this already lengthy recipe.  This took me the better part of an afternoon to put together, so keep that in mind when planning out this recipe.Keeping this dough very cold-and returning it to the fridge if it gets too soft to work with-will help keep these very flaky and tender.  Plus there’s a sh*t-ton of butter in the crust, so that already puts you at an advantage!

I like to serve this with a hazelnut-flavored whipped cream, mostly because whipped cream makes everything better.  Frangelico is an Italian hazelnut liqueur that’s widely available-feel free to leave it out or substitute it with something else if you like.  I love the nutty flavor it adds to the whipped cream.Side note: I planted rhubarb this year and I’m so excited to have my own vibrant pink-and-green baby to take care of next year.  These tarts will definitely be in the dessert rotation again!

Rhubarb-Orange Galettes with Hazelnut Frangipane

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• Author: Amanda
• Yield: 8 galettes 1x

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Description

These individual galettes are filled with sweet-tart rhubarb and hazelnut frangipane, with the light flavor of orange in the background!

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Ingredients

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GALETTE DOUGH:

• 2–3/4 cups (330 grams) all-purpose flour, plus more for dusting
• 2 tablespoons (25 grams) granulated sugar
• 1–3/4 teaspoons kosher salt
• Zest of 1 orange
• 2–1/2 sticks (283 grams) butter, cut into cubes and cold
• 1/3 cup ice-cold water

HAZELNUT FRANGIPANE:

• 3/4 cup (107 grams) raw, skin-on hazelnuts
• 1/3 cup (66 grams) granulated sugar
• 4 tablespoons (57 grams) butter, at room temperature
• 2 tablespoons (15 grams) buckwheat flour
• 1 teaspoon vanilla extract
• Pinch of kosher salt
• 1 large egg

TO ASSEMBLE:

• 1–1/2 pounds rhubarb, halved lengthwise and cut into 2–1/2-inch pieces
• 1/4 cup (50 grams) granulated sugar
• Zest and juice of 1 orange
• 1 tablespoon Grand Marnier, optional
• 1 egg, beaten for an egg wash
• Turbinado or demerara sugar, for sprinkling

HAZELNUT WHIPPED CREAM:

• 3/4 cup heavy cream
• 1 to 2 tablespoons Frangelico, or to taste
• 1/2 cup (57 grams) confectioners’ sugar, or to taste

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Instructions

1. To make the galette dough: Pulse the flour, sugar, salt and orange zest in the bowl of a food processor to combine.  Add the butter and pulse until the mixture resembles coarse meal, with pieces of butter still visible.  Drizzle in the ice water and pulse 3 to 4 times until the dough barely comes together.  Turn the dough onto a lightly floured work surface and gently knead once to bring the dough together.  Wrap in plastic wrap and refrigerate for 15 minutes.
2. After 15 minutes, divide the dough equally into 8 pieces and gently roll into balls.  Wrap the dough balls in plastic wrap and refrigerate for an hour.
3. To make the frangipane: Combine the hazelnuts and sugar in the bowl of a food processor and process until the mixture forms a crumbly paste, about 3 minutes.  Add the butter, buckwheat flour, vanilla, salt and egg and pulse until smooth.
4. When ready to bake, preheat the oven to 350°.  Line two baking sheets with parchment paper and set aside.
5. Combine the rhubarb, sugar, orange zest and juice, and Grand Marnier in a medium mixing bowl.  Let sit and macerate for 15 minutes, stirring occasionally.
6. When ready to assemble the tarts, remove two pieces of dough from the refrigerator at a time.  If the dough gets too soft, it will be incredibly hard to work with so keep it well-chilled.  Let the dough sit for a few minutes to soften slightly before rolling out.
7. Working with one piece of dough at a time on a lightly floured work surface, roll into a 5-inch circle.  Spread a heaping tablespoon of frangipane in the center, leaving a 1-inch border.  Place some of the rhubarb on top of the franigpane; you should have enough to for two layers of rhubarb.  Brush the border with the egg wash and fold the edges of the dough around the filling, overlapping slightly to fully enclose the filling.  Pour about a teaspoon or so of the leftover juice/zest (from the macerated rhubarb) over the rhubarb in the galette.  Using a large spatula, transfer to the prepared baking sheets.  Continue with the remaining 7 galettes.  When all the galettes are assembled, transfer to the refrigerator for 15 minutes to chill the butter.
8. Remove from the refrigerator and brush the folded edges with the remaining egg wash; sprinkle generously with the turbinado sugar.  Transfer to the oven and bake, rotating the pans once, until the galettes are golden-brown and the rhubarb has softened, about 35 to 40 minutes.  Let cool completely before serving.
9. Lightly whip the cream, Frangelico and confectioners’ sugar until soft peaks form.  Serve with the cooled galettes.

Notes

Inspiration: Rhubarb Galettes with Hazelnut Frangipane on bonappetit.com

• Category: Pies & Tarts, Fruit Desserts