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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


  • Medium mixing bowl
  • Parchment paper
  • Pastry brush


  • 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


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



  • 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.


  • 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.


  • 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.