Lavender Honey and Raspberry-Rhubarb Galette
Ingredients
Pastry Dough
-
½
cup
brown rice flour
-
½
cup
all-purpose flour
-
¼
cup
cornstarch or arrowroot powder
-
1
tablespoon
coconut sugar or sugar
-
¼
teaspoon
salt
-
8
tablespoons
cold unsalted butter, cubed
-
3-4
tablespoons
ice water
-
1
large
egg, beaten
-
½
cup
slivered almonds
Filling
-
1
pound
fresh rhubarb, cut into ½ inch pieces
-
¼
cup
honey
-
2
tablespoons
dried lavender, divided
-
1
teaspoon
vanilla extract
-
1
bean
vanilla bean, seeds removed (optional)
-
2
teaspoons
lemon juice
-
2
cups
fresh raspberries, divided
-
2
tablespoons
cold butter
-
½
cup
sugar
-
to serve
vanilla ice cream
Instructions
- Combine the brown rice flour, all-purpose flour, cornstarch, coconut sugar, and salt in a food processor and pulse to mix.
- Add the cubed butter and pulse until the mixture resembles small rice-sized pieces.
- Add ice water gradually until the dough comes together, then form it into a disk and refrigerate for at least 30 minutes.
- For the filling, mix rhubarb, honey, 1 tablespoon lavender, vanilla extract, lemon juice, and 1 cup raspberries in a bowl.
- Roll out the chilled dough on a floured surface to about ⅛-inch thick and transfer it to a parchment-lined baking sheet.
- Place the filling in the center of the dough, leaving a 3-inch border, and fold the edges over the filling.
- Brush the crust with the beaten egg and sprinkle with slivered almonds and lavender sugar.
- Chill the galette for 15 minutes, then preheat the oven to 400°F.
- Add the remaining raspberries and cold butter on top of the filling, then bake for 45-50 minutes until golden.
- Allow to cool before slicing and serve warm or at room temperature with ice cream.
Nutrition Facts (estimated)
Servings
10
Calories
378
Total fat
20g
Total carbohydrates
45g
Total protein
5g
Sodium
150mg
Cholesterol
30mg
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