Sweet Treats

Rhubarb Mini Galettes

Rhubarb Mini Galettes

Treat yourself to a rustic dessert that’s as easy as it is elegant with this Rhubarb Mini Galette recipe! Using the Cuisinart Air Crisp Pro combi oven, these golden-brown pastries come out perfectly crisp on the outside and irresistibly tender inside. With their tangy-sweet rhubarb filling wrapped in buttery, flaky crust, these galettes are the ultimate quick and delicious dessert for any occasion. Whether you’re hosting a dinner party or indulging in a solo treat, this recipe is sure to impress without the stress.
  1. Rhubarb Mini Galettes-1
  1. Rhubarb Mini Galettes-1

Ingredients

  • 1 1/4 cups plain flour
  • 1/2 teaspoon salt
  • 1 tablespoon caster sugar
  • 1/2 cup unsalted butter (cold, cut into cubes)
  • 4-5 tablespoons ice water
  • 4–5 stalks rhubarb trimmed, cut into 2cm pieces
  • 1/4 cup caster sugar
  • 1 tablespoon cornflour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon orange zest
  • 1 egg (beaten, for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Preparation

  1. In a large bowl, mix the flour, salt, and sugar. Add cold butter cubes, cutting them in with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
  2. Add ice water one tablespoon at a time, mixing gently until the dough just comes together. Avoid overworking it.
  3. Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes.
  4. In a bowl, toss the rhubarb pieces with sugar, cornflour, vanilla extract, and orange zest. Set aside.
  5. Preheat the Air Crisp Pro combi oven on Bake at 180°C and set for 20 minutes with the rack in Position 2. Line a baking sheet with baking paper.
  6. Roll out the dough on a floured surface to about 3mm thickness. Cut into 15cm rounds for mini galettes.
  7. Place a small mound of the rhubarb filling in the centre of each round, leaving a 2cm border.
  8. Gently fold the edges of the dough up over the filling, pleating as you go to create a rustic edge.
  9. Brush the edges of each galette with beaten egg and sprinkle with coarse sugar for a golden, crunchy crust.
  10. Bake for 20 minutes, until the crust is golden brown and the rhubarb is tender and bubbly.
  11. Let the galettes cool slightly. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

This recipe was prepared with

Cuisinart Air Crisp Pro Combi Oven & Air Fryer, , large

Cuisinart Air Crisp Pro Combi Oven & Air Fryer

A$399.00