Rhubarb Galette

As swanky New Year’s Eve parties are somewhat unachievable this year, I thought I’d come up with a simple but delicious way to see out 2020. Maybe also to line our stomachs as the champagne can still flow even if we’re in our pyjamas!

Jump to Recipe

Galettes are a great party food, starter, or any other excuse I can think of to eat pastry, really. They look impressive, are completely versatile and there’s basically only one cooking instruction: the oven temperature/cooking time.

Tips and Tricks

I have absolutely zero shame in my love for store-bought pastry. Preferably pre-rolled. Who really has the time to make their own puff and roll it out to stunning perfection?!

The flavours here can be easily adjusted – leave out the fennel entirely if you can’t get your hands on it. Switch out the rhubarb for a couple of sweet potatoes. A galette can very easily be prepared in advance – simply build and keep in the fridge for up to 8 hours – if preparing for longer than the suggested 10 minutes, do cover in some Clingfilm to prevent any drying out.

Same goes with the wine. I went for a chardonnay to pair the woody flavour with the rhubarb but if you’ve only got a bottle of sauvignon as that’s what you drink? Go for that instead! Perhaps add an extra pinch of black pepper.

If you are thinking of this recipe as a party option, simply divide your pastry sheets into smaller squares and go for individual galettes. They look just as impressive, if not dead cute!

New Year’s Eve Rhubarb Galette

Galettes are a great party food, starter, or any other excuse I can think of to eat pastry, really. They look impressive, are completely versatile and there's basically only one cooking instruction: the oven temperature.
Prep Time15 mins
Cook Time40 mins
Resting Time5 mins
Total Time1 hr
Course: Appetizer, Baking, Brunch, Christmas Food, Dinner, Lunch, Sharing, Side Dish, Snack
Cuisine: British, French
Keyword: Baking, Galette, Party Food, Pastry, Rhubarb, Simple Recipes, Starter
Servings: 8 people

Equipment

  • Medium mixing bowl
  • Parchment paper
  • Pastry brush

Ingredients

  • 2 Puff pastry sheets I use store-bought; 10 inch square; gluten-free if needed.
  • 6 Rhubarb stems Any leafy bits removed
  • 2 Fennel bulbs One fist sized or two smaller bulbs
  • 1/4 cup White wine I use chardonnay for the woody pairing
  • 6 Fresh thyme stalks Substitute dried if necessary; avoid rosemary as it is overwhelming, flavour-wise
  • 2 tbsp Milk (whole) Substitute: 1 beaten egg
  • Salt & pepper

Optional

  • 1 tsp Poppy seeds
  • 1/4 cup Feta
  • 1 tbsp Tapioca starch Substitute: cornstarch; flour

Instructions

Prep.

  • Preheat your oven to 200C/390F fan / 220C/430F / Gas Mark 7.
  • Chop rhubarb and fennel into batons of approximately 2 inches long, 1/2 inch thick – no worries if the fennel is a little uneven due to its shape.
  • In a mixing bowl, toss the rhubarb and fennel in a little salt and pepper and the tapioca. Add the white wine and some whole thyme stems, toss to combine and set aside. Turn occasionally to continue to season.
  • Meanwhile, remove 2 pastry sheets from the freezer, place them on a sheet of parchment paper and wait a few minutes until they are a little relaxed and pliable.

Build.

  • Pull the thyme stems out and set aside.
  • To construct, spoon your veggies mixture evenly into the centre of both pastry sheets; drizzle the wine/juices over each bundle of veg. Gently pull the corners and sides of the pastry sheets slightly up and over the edge of the veggies to create a round(-ish) shape.
  • Top with the thyme stems and place both galettes into the fridge for ten minutes or until you are ready to bake.

Bake.

  • Remove one or both galettes from the fridge and lightly brush the pastry with milk or egg wash. If using, sprinkle the poppy seeds around the pastry.
  • Bake on parchment paper for 40 minutes, turning at 20 minutes. If using, at the 20 min. mark, also dice some feta – you can either top the galette now for a darker flavour, or add fresh at the end of the bake for a fresher taste.
  • Remove from the oven (add the feta if you wish) and set aside to cool for a couple of minutes before carefully slicing into segments.

We would love to hear what you think of our dish.

Please leave a comment below, or if you’ve given this or another dish a whirl, please tag us on FacebookInstagram or Pinterest so we can see your hard work!

Author: thedbkitchen

Niche-free recipes, created out of a pure love of food, by home cook Carmel de Bedin (that’s me!). Genuine, accessible dishes tried and taste-tested by a couple of food nerds who truly love a good meal.

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