Vegan Rhubarb Galette with Tahini Frangipane
 
Prep time
Cook time
Total time
 
The perfect tart to celebrate the start of spring, with blushing rhubarb stalks and a thick layer of sesame seed frangipane cream. Delightful!
Author:
Serves: 8-10
Ingredients
Pastry (Or just use 1 sheet storebought shortcrust pastry)
  • 1¼ cup plain flour
  • ¼ tsp sea salt
  • ½ cup vegan butter, cubed and chilled
  • 3 tbsp ice cold water
  • 1 tbsp dark rum, or more cold water
Frangipane
  • 1 cup sesame seeds
  • ¼ cup sugar
  • 2 tbsp rice syrup
  • 4 tablespoons vegan butter, softened
  • 3 tbsp aquafaba
  • 1 pinch salt
Rhubarb
  • 4 stalks rhubarb, chopped into 1½ inch batons (then again lengthwise)
  • Zest of 1 blood orange*
  • Juice of ½ a blood orange*
  • 1 tbsp demerara sugar
To finish
  • 1 tbsp aquafaba for brushing
  • 2 tbsp sugar demerara for sprinkling
Glaze
  • 1 tbsp strawberry jam
  • 1 tbsp remaining marinade from rhubarb
Instructions
  1. If using storebought shortcrust, skip this step. To make the pastry, cut the cold butter into the flour with a pastry blender, fork or food processor. You can also use your hands to rub the butter in and break it up. When the butter has formed small pea-sized crumbs, slowly pour the the ice-cold water and rum in, a spoonful at a time, until a shaggy dough is formed which holds its shape when you press it (if necessary, add a teeny bit of extra water but try to use as little additional water as possible). Form a ball, wrap in cling film and let it rest in the fridge for at least 2 hours.
  2. Make the frangipane by adding all the ingredients to a blender, or food processor, and blending until a smooth paste forms. Place this in a bowl and set in the fridge to chill as you prep the other elements of the galette
  3. Chop each rhubarb baton lengthwise down the middle into two halves. Place them in a bowl and add the orange zest, juice, and sugar. Toss to coat well.
  4. Roll out your pastry into a large square, about ¼ inches thick. Use a pizza cutter or sharp knife to cut out a large circle, about 12-inches in diameter. Place this pastry circle on a parchment-lined baking tray.
  5. Spread out a thin layer of the frangipane on the pastry circle, don't spread the filling to the edge of the pastry, but leave about a 1½ inch border. Drain the rhubarb pieces (save the marinade for later) and arrange on top of the frangipane in a chevron pattern.
  6. Use the parchment to help fold the border up and over the edge of the rhubarb, pinching a seam at 2inch intervals. Chill for 30 min.
  7. minutes before the galette is done chilling, preheat the oven to 180C
  8. Remove from the fridge, and brush the pastry rim with aquafaba, and sprinkle on the sugar. Bake for 50-60 minutes until golden and the rhubarb is glossy.
  9. In a small bowl, mix the jam for the glaze with 1 tablespoon of the reserved rhubarb marinade. Microwave until bubbly, then brush over the rhubarb once the pastry has colled for about 20 minutes. You can also heat the glaze up in a small saucepan
Notes
*If you don't have a blood orange, a regular navel orange will also work
Recipe by The Sasha Diaries at https://thesashadiaries.com/2018/04/14/rhubarb-galette-with-tahini-frangipane/