Rhubarb, ginger and custard galette

Name: Rhubarb, ginger and custard galette
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: Serves 6-8
Cuisine: French recipes
Ingredients: 270g spelt or plain flour; 2 tsp ground ginger; 150g unsalted butter, chilled and cubed; 1 medium free-range egg, lightly beaten; 4 tbsp custard powder; 2 balls stem ginger in syrup, finely chopped, plus 1 tbsp syrup; 500g rhubarb, cut on the angle into 6cm batons; 2 tbsp demerara sugar; Custard to serve (optional)

Portion size: Serves 6-8
Hands-on time 40 min. Oven time 35 min
Difficulty: easy

Vegetarian

Emily Gussin

Food producer and sustainability lead, delicious.

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Gorgeous to look at but simple to knock together, this galette serves up the tessellated bedazzlement of those rhubarb tarts of Instagram past – just without the need for a pair of tweezers and hours of perfecting your pattern. Underneath there’s a bed of stem ginger and custard powder, which combines with the juices of the rhubarb as it bakes.

Fancy something savoury? Try our apple, onion and cheese galette.

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Ingredients

270g spelt or plain flour
2 tsp ground ginger
150g unsalted butter, chilled and cubed
1 medium free-range egg, lightly beaten
4 tbsp custard powder
2 balls stem ginger in syrup, finely chopped, plus 1 tbsp syrup
500g rhubarb, cut on the angle into 6cm batons
2 tbsp demerara sugar
Custard to serve (optional)

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Method

In a bowl, stir together the flour, ginger and a pinch of salt. Rub in the butter until the mixture resembles breadcrumbs. Add roughly half the beaten egg and 2-3 tbsp ice-cold water to bring the mixture together into a dough. Knead briefly then flatten into a disc, cover and chill for at least 30 minutes.
Heat the oven to 180°C fan/gas 6 with a large, flat baking tray inside to heat up. On a lightly floured worksurface, roll the pastry out to a circle roughly 35cm wide and transfer to a sheet of baking paper. Use a plate or a cake tin to lightly indent a 25cm circle in the centre to use as a guide. Sprinkle the custard powder over this central circle then scatter over the stem ginger.
Arrange the rhubarb on top of the custard powder in diagonal lines or a geometric pattern of your choice, ensuring the ends sit closely together. Drizzle the ginger syrup over the rhubarb, then fold the pastry border up over the fruit. Brush the pastry with the remaining egg, then sprinkle the demerara sugar all over.
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Carefully slide the galette (and the paper it sits on) onto the preheated baking tray and bake for 20-25 minutes until golden. Brush with a little more ginger syrup if you like and serve warm with custard.

Nutrition

343kcals Calories
16.7g (10.1g saturated) Fat
5.1g Protein
41.9g (9g sugars) Carbs
2.6g Fibre
0.1g Salt

Quick wins & tips

Plain flour will work perfectly well for the pastry, but spelt gives it a gentle nuttiness that works in perfect tandem with the sweet custard and tart rhubarb.