passover week 2022 - rhubarb berry galette

passover week 2022 - rhubarb berry galette

• 5 Apr 2022

 

Every Passover I try my hand at making pastry. Last year I adapted a gluten free recipe from Aran Goyoaga where you press the pastry into the tin and it worked out pretty well but I wanted to be able to roll out the pastry.

 

This year I adapted a different gluten free pastry recipe from Aran which I used to make this galette. I was going to make the filling from this caramelised apple galette but when I spied rhubarb in the fruit shop I quickly changed my mind. 

 

 

Each year I trim a bunch of rhubarb to freeze so I can enjoy rhubarb out of season. On this occasion I used fresh rhubarb and a mix of fresh and frozen berries to make the filling. The amount of sugar is just a guide as rhubarb can be very tart.

The pastry is fragile so you do need to treat it gently. Any cracks in the pastry can be pinched back together and as a galette is a rustic affair, it just adds to it's charm. 

Here's the recipe for you which makes a 9 inch galette. For all my recipes I use a 250 ml cup, a 20 ml tablespoon, unsalted butter and 60 g eggs. My oven is a conventional oven so if you have a fan-forced oven you may need to reduce the temperature by 20°C

 

Passover rhubarb and berry galette – adapted from an Aran Goyoaga recipe

Pastry 

1 scant cup (125g) superfine matzo meal 

¼ cup (25g) almond meal 

2 tbs tapioca starch 

3 tsp caster sugar 

pinch sea salt 

110g unsalted butter, cut into 1cm pieces 

1 egg yolk 

2 - 4 tablespoons iced water 

 

Filling 

250g rhubarb cut into 2 cm pieces 

125 mixed berries, fresh or frozen 

4 tbs caster sugar 

1 tbs tapioca starch 

1 tsp finely grated orange rind 

1 vanilla bean, split lengthwise and seeds scraped 

Pinch of salt

 

To finish 

1 egg white

1 - 2 tbs raw sugar 

1 tbs warmed orange marmalade 

1 - 2 tbs chopped pistachios

Pastry

Combine the first 5 ingredients in the food processor and pulse to aerate. Add the diced butter and pulse ten times until butter is the size of peas. Whisk together the egg yolk and 2 tablespoons of ice water. Add it to the dough and pulse until it comes together. Add more ice water if needed. Knead the dough a couple of times and wrap it in plastic wrap forming a flat disc. Refrigerate for 1 hour. 

 

Method 

Preheat oven to 220⁰C, conventional. Toss all the filling ingredients together in the bowl and macerate for about 10 minutes while you roll the dough to about 10-inches in diameter (or about 1/4-inch thick)

Transfer the dough to a baking tray lined with baking paper. Pile the filling in the middle of the dough and fold the edges over the fruit using the baking paper as support. It’s okay if the dough cracks a bit – simply pinch it back together. 

 

Whisk the egg white a little with a fork to break it up then brush the egg white all over the edges of the dough. Sprinkle the top of the filling and the pastry with the raw sugar. Bake for 30 minutes in the preheated oven then lower the oven temperature to 190⁰C and bake for a further 10 minutes or until the crust is golden and the filling bubbling. 

 

 

Place the galette on a wire rack and gently dab the filling with the warmed marmalade before sprinkling over the chopped pistachios. The crust is very tender when warm so let it cool and settle a little before serving. Serve with a scoop of vanilla ice cream. 

 

Once cooled, the pastry turned out pretty well and I managed to cut 4 fairly neat slices. I shared the galette with my neighbours who were unaware the pastry was made with matzo meal, almonds and tapioca starch. I found the filling a bit tart so maybe another tablespoon of sugar wouldn't go astray. Now I'm going off to make another galette but this time with the caramelised apple filling.

 

See you all again tomorrow with some more Passover baking.

 

Bye for now,

 

Jillian