We’ve got some lovely rhubarb growing in the Mill garden at the moment, so I thought I’d turn it into a very simple galette. I opted for a very simple base under the fruit of creamy mascarpone flavoured with vanilla seeds.
You can decorate the rhubarb into all sorts of amazing patterns, but I was inspired by the free and easy style Claire Ptak uses for her rhubarb galette, slicing it into thin 5mm slices and piling them up as you like.
Enjoy warm, with a blob of melting mascarpone on top.
FOR THE PASTRY
Cut your butter into small cubes of roughly 1cm using two knives to avoid touching it with your hands, and place it in a large mixing bowl.
Sift your flour, salt and icing sugar from a height into the bowl, to get the air into the ingredients. The semolina is too coarse to sift so just mix this in. Gently rub the butter into the flours using your fingertips. A light touch here is important; lift up the flour as you do this and let it fall back into the bowl to create a lighter texture for the mix. You should end up with a breadcrumb-type consistency – don’t overwork it.
Mix your egg yolk with 2 tablespoons of cold water, and sprinkle it evenly over the mixture. Use a blunt kitchen knife or palette knife to incorporate it as quickly as possible and bring the dough together. If you need more water add it gradually and sparingly – you only need enough water to bind the dough.
Shape your dough into a disc and wrap it in cling film. Rest it in the fridge for 30 minutes.
Preheat your oven to 190°C. In the meantime, prepare your filling.
Wash and prepare your rhubarb, making sure you dry it thoroughly.
You can slice it into chunks for patterns, or thin long pieces of about 5mm thick.
Slice open your vanilla pod and scrape out the seeds. Take four tablespoons of the mascarpone, and whisk in the vanilla seeds with a fork (leave the rest plain to serve).
In a large mixing bowl, combine the rhubarb with the sugar and cornflour.
Line a large, flat baking tray with baking parchment.
On the baking parchment, roll out the pastry to 2-3mm thick in a large circle, to allow for a 28cm base plus 5cm border (approximate). The border will form the edges of the galette.
Spread the vanilla mascarpone from the centre outwards over the base, but not over the borders.
Pile the rhubarb on top in layers (or decorate as you please). Fold up the borders around the edges to encase the rhubarb.
Quickly glaze the borders with beaten egg or melted butter.
Place in the oven and bake for 45 minutes, checking up on it about halfway through.
Heat the crabapple jelly and water together in a small pan over a medium heat until combined to make the glaze.
When the galette is ready, glaze the rhubarb with a pastry brush and serve warm, with a dollop of mascarpone.