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
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.
Caerhays Castle
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.
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 keep everything else simple. Rhubarb and demerara sugar is all that’s 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
- Rhubarb bundt cake with ginger glaze
- Rhubarb & custard yo-yo biscuits
- Rhubarb & ginger chutney
- Rose & rhubarb polenta cake
- Waffles with rhubarb & rose compote
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this rustic rhubarb tart recipe, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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If you’d like more tart recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Choclette x
Rustic Rhubarb Tart. PIN IT.
Rustic Rhubarb Galette – The Recipe
Rhubarb Galette With Orange Spelt Flaky Pastry
Ingredients
Pastry
- 250 g wholemeal spelt flour
- 150 g unsalted butter
- 1 pinch sea salt
- 1 organic orange
- 3 tbsp natural yoghurt
Filling
- 300 g rhubarb already trimmed – about 4 slim sticks
- 60 g demerara sugar
- a little milk for brushing
Instructions
- 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.250 g wholemeal spelt flour, 150 g unsalted butter, 1 pinch sea salt
- Grate in the orange zest.1 organic orange
- Stir in the yoghurt and 1 tbsp of the orange juice with a flat bladed knife until the mixture comes together into a ball,3 tbsp natural yoghurt
- 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.300 g rhubarb
- Lay the sticks over the pastry leaving about a 5 cm border.
- Sprinkle on all but 1 tbsp of the sugar.60 g demerara sugar
- Fold the edges inward over the rhubarb, leaving the centre open.
- Brush the pastry edges with milk then sprinkle with the remaining sugar.a little milk for brushing
- Bake at 180℃ (350℉, Gas 4) for 40 minutes when the rhubarb should be soft and the pastry crisp and golden.
Notes
Nutrition Estimate
Linkies
I’m sharing my rustic rhubarb galette with Simple and in Season, Cook Once Eat Twice.
Love the look and sound of this galette, Choclette. I really have to try spelt! Linking this up as a rhubarb fan!
Thanks Jill. There’s nothing quite like rhubarb for us Brits.
This looks absolutely glorious Choclette and ticks all of my favourite flavour boxes!!!!! Thanks so much for joining in with this month’s round of Simple and in Season xxx
Thanks Katie. The tart is so easy to make but it’s a bit too easy to eat too.
I love rhubarb and would definitely love to eat this lovely galette. My parents had a lovely big rhubarb patch in the garden when I was growing up and I loved all the pies and other sweet treats my mum would make with it. They retired and moved house about 4 years ago so now I have to get it in the shops and so I’m so envious you can just get it from your mum’s, although it’s such a share you can’t get it to grow yourself! Thank you so much for sharing with #CookOnceEatTwice
It’s always hard to appreciate something when you can get is so easily. I never thought I’d crave rhubarb when I couldn’t grow it any more!
The magnolias have been really stunning everywhere this year! Rhubarb is so lovely and we have just got an allotment with a straggly bit on it that we are currently trying to save with tea bags… mind you our one at home is in desparate need of splitting this year so I think we will be without rhubarb. This recipe looks amazing!
Haha, good luck with the teabags. We’ve not been able to save ours at all – it just doesn’t like our plot. I used to produce so much on our old plot I sold it to the local organic shop. I’m sure you can take a few sticks before splitting your clump.
I love rhubarb and ours is about ready to start harvesting. This galette looks and sounds delicious. Sorry for the late commenting and thank you for sharing with #CookBlogShare x
Thanks Kirsty, no need to apologise. I am envious of your rhubarb. One day we’ll have a plot where it will grow again – I hope!
I have only ever had rhubarb in a crumble, but this looks like a great way to eat it. The colours are lovely!
Rhubarb crumble is delicious, but I think this might be even better 🙂
The rhubarb is a stunning colour and I love the sound of the orange pastry!
I am so in love with this pastry Kat 😀
what a glorious day out and what a lovely, rustic rhubarb cake…. i’m waiting for the neighbours rhubarb to ripen so I can steal and get baking!!
It can’t be far off now Dom. Next weekend maybe? I can highly recommend this tart 🙂
Your Galette looks delicious and you have reminded me that I bought some rhubarb yesterday. Think I’ll just stew mine as lurgy has struck me down this weekend!
Agh, that’s so unfair when it’s such a glorious weekend Camilla. I hope you get well soon and the rhubarb helps to make you feel better.
Oh I love rhubarb! This galette looks yummy and the castle looks amazing. I wish Cornwall was closer!
Hehe, even though I’m in Cornwall, the castle is a fair distance away.
I really love rhubarb the flavour, but the texture not so much in a crumble so this might be a better recipe for me!
Ah yes, you might get on with this much better. Give it a try and let me know how you get on.
This looks so lovely! I am a big fan of rhubarb and I think this is a rather fantastic way to serve it! Yum!
I think this is my new favourite way for rhubarb – even better than a crumble 🙂
I seem to be the exception to the rule and loved rhubarb as a child! And I still do now – I love the sound of this galette and the pastry sounds to die for #CookBlogShare
Thanks Mandy. Yes, liking rhubarb as a child does sound rather unusual. You obviously had more discernment than the rest of us 🙂
I love rhubarb and yes like you, I wasn’t a fan as a child. How does that happen?
I guess we’re just more sensitive to sharp and bitter flavours when we’re kids, but it is quite funny. I used to hate broad beans too and now I love them.
What a beautiful garden, I would love to visit there. Your wholegrain pastry hack sounds amazing. Never thought of adding yogurt, but it does need something to hold it together. My rhubarb crown is shooting away, so this will definitely be on my menu.
It’s a fantastic garden at this time of year. I haven’t been for a few years and my mother had never been before, so it was a real treat. Adding yoghurt to pastry has made such a difference to my pastry making. I used to find it a real chore and avoided whenever I could.
That’s a very delicious looking galette. And I love it esp. that you made this with 100% wholegrain flour.
Thanks Angie. Before I discovered this rather decadent way of making wholegrain pastry, I used to have such problems with it crumbling and not holding together. It’s always tasted nice though with a good texture and nutty flavour.
There was rhubarb in the garden last year so I made something with it for the very first time. My experience with rhubarb was limited before that but it’s definitely something I want to cook with again and this galette looks fab 🙂
Oh Cathy, you have many years of rhubarb love to make up for. I love it, though I was pretty much limited to rhubarb crumble before I started this blog.
Ahhh, the perfect spring dessert and I love the sound of your pastry, rhubarb and orange go so well together. I’ve never been to Caerhays Castle, it looks fabulous, definitely popping that on our list for our next trip down to Cornwall!
Thank Chris. And yes you must go to Caerhays. It’s not so very far from Falmouth, not by boat anyway. But spring is really the best time to go.