Lavender Honey and Raspberry Rhubarb Galette Recipe

None of this affects this lovely galette. I'm excited to share, but I must think. Scroll down to read about my galettes. No issue. Do some share “a day in the life”? Since I'm boring, I'll describe my recent grocery shopping excursion. More than usual. 

Ingredient 

– PASTRY DOUGH – 1/2 cup brown rice flour  – 1/2 cup all-purpose – 1/4 cup cornstarch or arrowroot powder – 1 tablespoon coconut sugar or sugar – 1/4 teaspoon salt – 8 tablespoons cold unsalted butter cubed, 1/2 cup or 1 stick – 3-4 tablespoons ice water – 1 egg beaten, – 1/2 cup slivered almond – FILLING – 1 pound fresh rhubarb cut into 1/2 inch piece – 1/4 cup honey plus more for drizzling – 2 tablespoons dried lavender divided – 1 teaspoon vanilla extract – 2 teaspoons lemon juice – 2 cups fresh raspberries divided  – 2 tablespoons butter cold – 1/2 cup sugar – Vanilla ice cream for serving

Direction

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1

In a food processor, mix brown rice flour, flour, cornflour (or arrowroot powder), sugar, and salt. Pulse twice to mix. Add the diced butter and pulse until rice-sized bits form.

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2

Add 3 tablespoons ice water to the dough and pulse until combined. The dough may require 1-2 tablespoons extra ice water to join together.

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3

Make a disc by kneading the dough twice on floured surface. Plastic-wrap and chill 30 minutes. Make filling. In a bowl, combine rhubarb, honey, 1 tablespoon lavender, vanilla + vanilla bean seeds (if using), lemon juice, and 1 cup raspberries. Mix well.

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4

Get your dough from the fridge. Flour your work area again and roll the dough to 1/8-inch thick. Transfer to a parchment-lined baking sheet.

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5

Place the filling in the dough's centre, leaving a 3-inch perimeter. Fold the dough over the filling. Brush the crust with beaten egg and sprinkle slivered almonds.

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6

Mix the remaining 1 tablespoon dried lavender and 1/2 cup sugar in a bowl. Sprinkle 1-2 teaspoons lavender sugar on the galette (save the rest for serving). Bake the galette after 15 minutes of chilling.

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7

Heat the oven to 400°F. Remove the galette from the fridge and top with the remaining raspberries and butter. The crust should be brown and the fruit tender and caramelised after 45–50 minutes in the oven.

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8

Let cool completely before slicing. Serve warm at room temperature with a large scoop of ice cream, lavender sugar, or honey.

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also see

also see

White Scribbled Underline