- Preparation time 20 min.
- Rest time: 1 hour
- Baking time: 40-45 min.
For the dough: Add the flour, cornmeal, poppy seeds, salt, and sugar into a bowl and combine. Add the cold butter and mix everything for about 15 seconds until the mixture is like a coarse meal, do not overmix. Add the ice water slowly and keep mixing the dough until it just holds together.Take the dough out of the bowl and divide into half. Place each half on a piece of plastic wrap and form to a flat disk. Wrap the disks and place in the fridge for at least 1 hour before using. For the Rhubarb Filling: Preheat oven to 190° celsius. Line a baking sheet with parchment paper and set aside. Take the pate brisee disks out of the fridge and place on a floured surface. Roll each disk out till they are about 30 cm in diameter. Take a large bowl and combine all the ingredients for the filling and toss them well. Arrange rhubarb mixture on top of the two disks of dough, leaving 3 to 4 cm around the border all the way around. Fold border over the fruit mixture, and press edges gently together. Sprinkle the rhubarb galettes with almond sticks and sugar and bake for 40-45 minutes until crust turns golden brown. Let the galette cool off and serve with ice cream.
Dough for 2 Rhubarb Galettes:
- 200 g Flour type 1050
- 70 g cornmeal
- 2-3 tbsp Rapunzel Blue poppy seed
- 1 tsp Rapunzel Alpine rock salt, from Bavaria
- 1 tsp Rapunzel Cristallino cane sugar
- 220 g vegetable Margarine, cold, cut into small cubes
- 60 -120 ml ice water