Rhubarb, Ginger & Orange Galette
category
Puddings
servings
8
This rustic ‘free form’ tart is such an easy and quick pudding. I like to use new season’s vivid
pink forced ‘Champagne’ rhubarb, available from January to May, and it works just as well with
unforced rhubarb later in the season.
ingredients
- 400g rhubarb (ideally new season’s pink ‘Champagne’ rhubarb), cut into roughly 3cm pieces
- 4 tablespoons (60g) caster sugar
- 2 small bulbs (or 1½ large bulbs) stem ginger, finely chopped, plus 2 tablespoons of syrup from the jar
- 1 orange, zest only, finely grated
- ½ a 500g block of shortcrust pastry (I use M&S All Butter Shortcrust pastry)
- flour for dusting
- 2 tablespoons semolina
- 1 egg, lightly beaten with a pinch of salt for glazing
- a handful (around 2 tablespoons) flaked almonds for scattering
- demerara sugar for sprinkling
- icing sugar for dusting, optional
- crème fraîche, double cream or ice cream optional, for serving
directions
1. Preheat the oven to 200C/180C fan/gas 6. Line a baking sheet with silicone or baking paper.
2. Mix the rhubarb, caster sugar, ginger, ginger syrup, and orange zest together in a bowl, making sure the ginger is evenly distributed and not stuck together in clumps. Set aside.
3. Gently form the pastry into a ball, then roll it out into a circle roughly 36-38cm across. It doesn’t have to be perfect - wobbly edges add to the rustic charm! Transfer to the lined baking sheet, where it will extend beyond the edges of the sheet at this stage.
3. Scatter the semolina evenly over the centre of the pastry, leaving a roughly 5-6cm margin around the edge. Spoon the rhubarb mixture over the semolina (scraping the bowl out with a spatula), then bring the margins of the pastry up over the outside edges of the filling, leaving most of the fruit showing and pleating the edges over and over each other forming a wavy effect.
4. Brush the pleated pastry rim with the egg glaze, scatter the rim with flaked almonds and then sprinkle it quite generously with demerara sugar. Cook the galette for 25-30 minutes or until golden and bubbling.
5. Allow the galette to cool on the baking sheet for around 15 minutes before sliding onto a flat serving plate or board. Serve warm or at room temperature, not piping hot - if serving warm, allow the galette to sit for at least 20–30 minutes before eating. Just before serving dust lightly with icing sugar, if using.
Recipe Note
Get-Ahead
Prepare to the end of Step 4 up to 3 days ahead. Cool, cover and chill. When required re-heat until warm throughout or serve at room temperature. You may like to leave the tart on the baking sheet after cooking if you intend to warm it again before serving.