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.
Servings: 8 people
Medium mixing bowl
- 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.