halfbakedharvest5.0
Lavender Honey and Raspberry-Rhubarb Galette.
Spring in a galette... it does not get any better!
👥 10 Servings⏱️ Prep & Cook: 1h 50m⏳ Prep: 20 min🔥 Cook: 45 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●food processor
- ●baking sheet
- ●oven
📝 Preparation Steps
1
In the bowl of a food processor combine the brown rice flour, flour, cornstarch (or arrowroot powder), sugar and salt. Pulse once or twice to combine. Add the diced butter and pulse until you end up with small pieces of butter, similar to the size of rice. Add 3 tablespoons ice water to the dough and pulse until it comes together. If needed add 1-2 tablespoons more ice water until the dough comes together. Turn the dough onto a floured work surface, knead a couple of times and then form the dough into a flat disk. Wrap in plastic wrap and refrigerate for at least ⏱️ 30 minutes.
cold unsalted butter (cubed, 1/2 cup or 1 stick)8 tablespoonsbutter (cold)2 tablespoons
2
Meanwhile, make the filling. In a bowl, combine the rhubarb, honey, 1 tablespoon lavender, vanilla + vanilla bean seeds (if using), lemon juice and 1 cup raspberries. Toss well to combine.
fresh rhubarb (cut into 1/2 inch pieces)1 pounddried lavender (divided)2 tablespoonslemon juice2 teaspoonsfresh raspberries (divided)2 cups
3
Now grab your dough from the fridge. Flour your work surface again and roll the dough to about 1/8-inch thick. Transfer to a baking sheet lined with parchment paper. Add the filling to the center of the dough, leaving a 3-inch border around the edges. Fold the edge of the dough over the filling. Brush the crust with the beaten egg and scatter the slivered almonds over the dough. In a bowl, combine the remaining 1 tablespoon dried lavender with 1/2 cup sugar. Sprinkle the galette with the 1-2 tablespoons of the lavender sugar (save the rest for serving and/or another use). Place the galette in the fridge for ⏱️ 15 minutes or until ready to bake.
egg (beaten,)1dried lavender (divided)2 tablespoonscup sugar1/2
4
Preheat the oven to 400 degrees F.
5
Remove the galette from the fridge and add the remaining raspberries and butter right on top. Bake the galette for ⏱️ 45-50 minutes or until the crust is golden and the fruit soft and caramelized. Allow to cool completely before slicing. Serve slightly warm or at room temp with a large scoop of ice cream, lavender sugar and/or a drizzle of honey.
fresh raspberries (divided)2 cupscold unsalted butter (cubed, 1/2 cup or 1 stick)8 tablespoonsbutter (cold)2 tablespoonsdried lavender (divided)2 tablespoons
Nutrition Facts
calories
378 kcal
fat Content
15 g
serving Size
1 serving
fiber Content
3 g
sugar Content
20 g
sodium Content
94 mg
protein Content
3 g
cholesterol Content
47 mg
carbohydrate Content
39 g
saturated Fat Content
7 g
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