Rustic Rhubarb Galette With Orange Spelt Flaky Pastry
This simple rustic French rhubarb galette tart is one of the delights of spring. There’s no need to line a tin and the filling is only partially covered by the delicious yet easy to make orange flavoured flaky pastry.
Last Sunday I had a fabulous and much needed day out. I finally managed to take my mother to Caerhays Castle to see the magnolias in full bloom. The display was stunning, but to paraphrase an oriental sage, the heart doesn’t crave flowers for long when the belly lacks calories. Thankfully, when I dropped her off back home, I was treated to a bowl of homemade soup, followed by a good look around the garden and a post-prandial raid on the rhubarb patch. The result is this toothsome rustic rhubarb galette with orange spelt flaky pastry.
Rhubarb is one of those vegetables I used to hate as a child. Now of course, I absolutely love it. My mother’s rhubarb was originally from our old allotment and it’s a good one. For some very annoying reason we seem unable to grow it in our new (read nearly nine years) plot. We’ve tried several varieties, including our own, in various places, but the rhubarb is just not having it. I now have to rely on what I can glean from my mother’s garden.
But before I go any further with my rustic rhubarb galette, I must take you briefly to the gardens at Caerhays Castle. It’s situated on the Roseland peninsula and overlooks a glorious piece of Cornish coastline. It’s worth going there for this alone. However, in the spring the gardens are a must.
Sunday dawned bright and fair and when we arrived the gardens were ablaze with spring flowers. Primroses literally carpeted the grounds. Camelias, rhododendrons, azaleas and more were out in full glory, but the stars of the show for me were the magnolias. Caerhays holds the national collection and they have some really beauties. White stellatas, light pink hybrids, dark pink and deep purple lilifloras and yellow denudatas, all in varying states of maturity. The scent wafting around us was quite intoxicating.
Rustic Rhubarb Galette with Orange Spelt Flaky Pastry
A rustic rhubarb galette might seem a little mundane after those magnificent gardens, but believe me it really isn’t. When it comes to making a fruit or vegetable tart, it’s the French galette I tend to turn to these days. It’s simple, easy and the results always look appealing.
I use my absolute favourite pastry recipe. This turns out perfect flaky wholemeal pastry every time and it’s a breeze to make. The pastry is made with wholemeal spelt flour and flavoured with zesty orange to complement the tart tang of the rhubarb. But I kept everything else simple. Rhubarb and demerara sugar was all that was needed. We had a couple of slices warm, we had a couple of slices cold the next day and both were absolutely scrumptious.
Other rhubarb recipes you might like
- Almond cream rhubarb pasty pie via Tin and Thyme
- Rhubarb & custard mille-feuille via Patisserie Makes Perfect
- Rhubarb & ginger chutney via Tin and Thyme
- Milk chocolate rhubarb mini pavlovas via Tin and Thyme
- Rhubarb, ginger & raspberry jelly via Family, Friends, Food
- Rhubarb friands with white chocolate via Tin and Thyme
- Remarkable rhubarb cake via Tin and Thyme
- Rose & rhubarb polenta cake via Tin and Thyme
- Rose & rhubarb white chocolate ice cream via Tin and Thyme
- Rhubarb bundt cake with ginger glaze via Tin and Thyme
- Rhubarb crumble muffins via Thinly Spread
- Scottish rhubarb cranachan via Farmersgirl Kitchen
- Two ingredient rhubarb compote via Planet Veggie
- Waffles with rhubarb & rose compote via Tin and Thyme
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Rustic Rhubarb Galette with Orange Spelt Flaky Pastry – PIN IT
Rustic Rhubarb Galette – The Recipe
Rhubarb Galette With Orange Spelt Flaky Pastry
- 250 g wholemeal spelt flour
- 150 g unsalted butter
- pinch of sea salt
- 1 organic orange
- 3 tbsp yoghurt
- 300 g trimmed rhubarb or 4 slim sticks
- 60 g demerara sugar
- a little milk for brushing
- Cut the butter into the flour and salt and either rub between finger tips or pulse in a food processor until the mixture resembles coarse breadcrumbs.
- Grate in the orange zest.
- Stir in the yoghurt and 1 tbsp of the orange juice with a flat bladed knife until the mixture comes together into a ball,
- Cover and leave to rest in the fridge or a cool place for ½ hr.
- Roll out on a floured surface into a rough circle to about 4mm in thickness.
- Place on a baking tray lined with baking parchment.
- Cut the rhubarb into sticks of around 4 cm x 1 cm.
- Lay the sticks over the pastry leaving about a 5 cm boarder.
- Sprinkle on all but 1 tbsp of the sugar.
- Fold the edges inward over the rhubarb, leaving the centre open.
- Brush the pastry edges with milk then sprinkle with the remaining sugar.
- Bake at 180℃ for 40 minutes when the rhubarb should be soft and the pastry crisp and golden.