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!
[tasty-recipe id=”36609″]
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