Rhubarb Galette

Ingredients for 1 servings:

• 180 g wheat flour
• ½ tbsp powdered sugar
• 1 pinch of salt
• 100 g butter, cold, diced
• Ice water, 3 – 5 tbsp
• 200 g rhubarb (approx. 2-3 thick stalks without leaves)
• 2 tbsp powdered sugar
• ½ organic lemon(s), juice and zest
• ½ tsp vanilla, ground
• 2 tbsp cornstarch
• 1 egg(s)
• 1 pinch of salt
• 2 tsp milk
• 3 tbsp almond flakes
• 1 tbsp brown sugar, for sprinkling

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 5 minutes

1. For the dough, mix the flour, powdered sugar, and salt in a bowl. Grate the cold butter over the mixture or cut it into small pieces and quickly mix with your hands until you have a crumbly dough. The dough doesn’t need to be completely homogeneous; it’s okay if there are still some pieces of butter visible. 2. Gradually add water (3 tablespoons to start with; if the dough feels too dry, add more water) and mix with a fork to form a shortcrust pastry. 3. Shape the dough into a ball and place it on a piece of cling film, flatten it into a disc, wrap it in film, and chill for at least 1 hour. 4. For the topping, wash the rhubarb, pat it dry, and cut it into diamonds about 1 cm in size. Cut half of the rhubarb from the right side and the other half from the left side so that the diamonds fit together later. Mix it with all the other topping ingredients. 5. Remove the dough from the refrigerator and let it stand briefly at room temperature. Then roll out the dough into a round shape (approx. 35 cm in diameter and 3-5 mm thick) on a lightly floured surface. Using a rolling pin, place it on a baking sheet lined with baking paper. 6. Arrange the rhubarb pieces in a diamond pattern starting from the center of the dough, leaving a border approx. 5 cm wide. Fold the edge over to the rhubarb diamonds and press down lightly. Place the galette back in the refrigerator for another 15 minutes (this prevents it from unscrewing during baking) and, in the meantime, preheat the oven to 200°C (top/bottom heat). 7. Whisk the egg with the milk and a little salt and brush the edges with it. Sprinkle with flaked almonds and brown sugar and bake for approx. 35 minutes until golden brown. 8. Serve hot, lukewarm, or cold – best with a scoop of vanilla ice cream.